Smoked Beef Tenderloin Recipe
Whole beef tenderloin (2.5 to 3.5 kg)
Ground black pepper
2 cups mayonnaise
2 tsp red wine vinegar
1 tsp minced garlic
2 tsp water
¼ tsp salt
¼ tsp Black pepper
- Preheat smoker to 135°C.
- Season the tenderloin with Kosher salt, black pepper, and garlic powder.
- Smoke at 135°C for 1½ to 2 hours until internal temp of tenderloin is 55°C.
- Let rest before serving.
- Comeback Sauce – mix all ingredients well to make sauce. Serve alongside beef tenderloin.
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