Ingredients

Whole beef tenderloin (2.5 to 3.5 kg)
Salt
Ground black pepper
Garlic powder

COMEBACK SAUCE

2 cups mayonnaise
2 tsp red wine vinegar
1 tsp minced garlic
2 tsp water
¼ tsp salt
¼ tsp Black pepper

Preparation

1. Preheat smoker to 135°C.
2. Season the tenderloin with Kosher salt, black pepper, and garlic powder.
3. Smoke at 135°C for 1½ to 2 hours until internal temp of tenderloin is 55°C.
4. Let rest before serving.
5. Comeback Sauce – mix all ingredients well to make sauce. Serve alongside beef tenderloin.

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