Beef Tenderloin with TX Bourbon Marinade
- 1 beef tenderloin, peeled
- Meat Church Holy Cow seasoning
- 1/2 C TX Bourbon
- 2 C extra virgin olive oil
- 1/2 C diced garlic
- 1/4 C finely chopped fresh rosemary
- 1/4 C soy sauce
- 1/2 C English mustard (sub dijon)
- 4 cloves garlic, minced fine
- 2 T TX Bourbon
- Horseradish cream
- 8 oz sour cream
- 4 T freshly prepared horseradish
- 1 T Meat Church Holy Cow
- Butcher's twine
Prepare your smoker
Prepare your smoker at 225 degrees. I like a heavy smoking wood such as oak, mesquite or hickory for this cook.
Mix the marinade
Thoroughly mix all of the marinade ingredients in a medium mixing bowl. Place the tenderloin in a brine bag or pan and cover with the marinade. Place in the refrigerator for 4 – 6 hours. Move the tenderloin around in the bag and mix the marinade at least once during the time in the fridge. Remove, pat fry and prepare to slather with the paste and season.
Prepare the Paste & Tenderloin
Optional: tie your tenderloin with butcher’s twine, or ask your butcher to tie it for you.
Combine the paste ingredients in a small bowl.
Thoroughly slather the tenderloin with this paste.
Season moderately with Meat Church Holy Cow.
Allow the seasoning to adhere for 30 minutes.
Prepare the Horseradish Cream
While the seasoning is adhering to the tenderloin prepare the horseradish cream.
In a small bowl, mix freshly prepared horseradish to taste in the sour cream. I like about 4T.
Season with 1 T Meat Church Holy Cow and stir. Cover and refrigerate.
Cook the Tenderloin
Place the tenderloin directly onto the cooking grate. Don’t touch it, don’t flip it, and don’t spritz it. Just leave it.
Smoke the tenderloin until it reaches your desired internal temperature. I prefer medium rare which is 130 – 135 internal temperature. Therefore, I will pull at 129 degrees internal temperature in the middle. The tenderloin will continue to “carry over cook” another 3-5 degrees. If you like your roast cooked to a higher internal temperature, to say medium, then pull the roast at 135 - 140 degrees.
Pull the tenderloin from the smoker. Loosely tent with foil and allow to rest for 10 minutes so the juices redistribute throughout the meat. I prefer to put several pats of a good European butter (Plugra, Kerrygold, etc) all over the tenderloin allow it to melt over while resting. After the meat has rested, slice and enjoy with horseradish cream!