The trick is to smoke the meat and not make the meat smoke

STUFFED HERBED TENDERLOIN

  Date: August 26, 2008
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Info
This recipe, like the one before it, came from Weber’s Big Book of Grilling. It used a 3 pound beef tenderloin has a pocket cut into it for an herb infused stuffing. The outside is rubbed with a garlic & herb paste. It is direct grilled to start to get a nice sear on the outside and finished off under indirect heat to avoid drying out the meat. Beef tenderloin is an amazing cut of meat. Even though the roast is sliced 3/4” thick you can cut these pieces with your fork. The herb paste and the sear given to the surface of the meat gave it a great flavor. The stuffing on the inside gave a similar but somewhat different flavor to the inside. This one is a keeper, particularly if you want to make a special meal for a special occasion. While it is not as much of a visual treat as the Holiday Beef Tenderloin roast with its pink peppercorn crust, I think this tenderloin is tastier de to the direct grill sear it is given.
Recipe Source:
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Meathead

Weber's Big Book of Grilling

Stuffed Herbed Tenderloin - Page 137
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs