Oven - Smoked Beef Tenderloin
Oven - Smoked Beef Tenderloin

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, oven - smoked beef tenderloin. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Oven - Smoked Beef Tenderloin is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Oven - Smoked Beef Tenderloin is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have oven - smoked beef tenderloin using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Oven - Smoked Beef Tenderloin:
  1. Make ready beef tenderloin or brisket
  2. Take Dry Ingredients
  3. Prepare dark brown sugar
  4. Prepare salt
  5. Prepare chili powder
  6. Make ready paprika
  7. Take cayenne
  8. Make ready garlic powder
  9. Make ready black pepper
  10. Get onion powder
  11. Take ground cumin
  12. Take dry mustard
  13. Prepare Liquid Ingredients
  14. Get bottle of dry red wine such as cabernet sauvignon
  15. Prepare liquid smoke
  16. Take wine bottles of water
Instructions to make Oven - Smoked Beef Tenderloin:
  1. Mix all dry ingredients in a bowl. Rub mixture onto meat. Use plastic wrap to tightly wrap the meat and then place in large Ziploc bag. (The meat can then be put in the freezer to be used for later if you like. I usually do two tenderloins at a time; one for now and one for the freezer.)
  2. Allow to sit in the refrigerator for at least 2 days. (One week is the ideal time! ) More than a week and the meat will go bad!
  3. Preheat oven to 300°F. Take meat out of refrigerator and allow to come to room temperature (about 30 minutes).
  4. Place your oven racks in the middle very close together. On the bottom rack, place a large shallow pan. Add 1 TBL of liquid smoke, 1/4 bottle of wine and enough water to make about 1 inch of liquid in the pan.
  5. Place the meat directly on the top rack over the pan of liquid.
  6. Smoke for 1 1/2 hours per pound. Every 45 minutes or so check the pan of liquid. As the liquid evaporates, you will need to add more water, wine and liquid smoke. THERE MUST ALWAYS BE LIQUID IN THE PAN! Avoid constantly opening the oven.
  7. The internal temperature of the meat should be 180°F. When finished, let the meat rest 15 minutes.
  8. Slice and serve hot!
  9. Additional Note: You can use this same recipe in an outdoor smoker, just substitute wood chips for the liquid smoke.

So that is going to wrap it up with this special food oven - smoked beef tenderloin recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!