SMOKED BEEF TENDERLOIN WITH

MARSALA MUSHROOMS

INGREDIENTS:​

• 5-6lb. beef tenderloin

• 3 tbsp Dijon mustard

• 3 tbsp Ben's Heffer Dust

Marsala Mushrooms:

• 2lbs. cremini mushrooms

• 2oz butter

• 1 cup onions, diced

• 6 cloves garlic, chopped

• 1 tsp thyme 

• 1 tbsp Ben's Heffer Dust

• 1/2 cup Marsala wine

• 1 cup beef stock

• 1/2 cup heavy cream

INSTRUCTIONS:​

1. Preheat recteq® to 225ºF.

2. Trim the excess fat and silver skin from the beef tenderloin.

3. Tie the tenderloin if desired, tucking the thinner tail to make the roast uniform.

4. Rub tenderloin with mustard and season liberally with the Heffer Dust.

5. Add to grill and smoke until reaching an internal temperature of 125ºF.

6. Remove the tenderloin from the grill and increase the grill to full with a sear kit.

7. Once the grill has reach temps. over 475ºF, sear tenderloin on all sides.

8. Let rest for 15 minutes before slicing.

Marsala Mushrooms:

1. In a cast-iron or heavy skillet over high heat add the butter and mushrooms, then cook for 5-6 minutes until the mushrooms are golden brown and all the water has been cooked out.

2. Add the onions and continue to sauté until tender.  

3. Add the garlic, thyme, Heffer Dust and Marsala wine then allow the wine to reduce until almost dry.

4. Add the beef stock and reduce by half, adding the heavy cream and allowing to simmer until thick and creamy about 15 minutes.  

RECOMMENDED PRODUCTS: