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:
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Preheat recteq® to 225ºF.
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Trim the excess fat and silver skin from the beef tenderloin.
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Tie the tenderloin if desired, tucking the thinner tail to make the roast uniform.
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Rub tenderloin with mustard and season liberally with the Heffer Dust.
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Add to grill and smoke until reaching an internal temperature of 125ºF.
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Remove the tenderloin from the grill and increase the grill to full with a sear kit.
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Once the grill has reach temps. over 475ºF, sear tenderloin on all sides.
-
Let rest for 15 minutes before slicing.
Marsala Mushrooms:
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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.
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Add the onions and continue to sauté until tender.
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Add the garlic, thyme, Heffer Dust and Marsala wine then allow the wine to reduce until almost dry.
-
Add the beef stock and reduce by half, adding the heavy cream and allowing to simmer until thick and creamy about 15 minutes.
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