The trick is to smoke the meat and not make the meat smoke
HOLIDAY BEEF TENDERLOIN ROAST
Date: January 26, 2006 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Holiday Beef Tenderloin Roast
Chateau Briand is the center cut section of the tenderloin
The meat is ready to receive a roasted garlic & EVOO paste
Rub from pink peppercorns, rosemary, salt & black pepper
The rub ingredients ready to be mixed
The finished rub
The garlic paste helps keep the rub affixed to the meat
The two roasts ready to indirect grill
The meat was taken to a temperature of 135 degrees
The roasts plus smoked potatoes & green beans
The roast was moist, tender & could be cut with a fork
Chateau Briand plus smoked potatoes
This was the most tender piece of beef I’ve ever tasted
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This recipe came from Weber’s Big Book of Grilling. The Chateaubriand was the most expensive piece of meat per pound that I’ve ever grilled by a factor of 2X. It was also the most tender piece of meat I’ve ever had, so it was worth the price. I cooked 2 pieces to have enough meat for our guests. The beef was prepared with a garlic paste used to adhere the rub, The rub consisted of, pink peppercorns, rosemary, pepper and salt. The roast was indirect grilled to 135 degrees and rested for 10 minutes before serving.. The meat was so tender it could be cut with a fork.