Difficulty: Intermediate
Beef
Smoked Beef Tenderloin with Marsala Mushrooms
Prep Time: 20 min
Cook Time: 2 hrs
Difficulty: Intermediate
Make a special, restaurant-quality dinner with this simple recteq recipe. From the creamy mushrooms, perfectly seared beef tenderloin, and delicious rubs, this Smoked Beef Tenderloin with Marsala Mushrooms will hit the spot.
Instructions
- Step 1: Tenderloin: Pre-heat recteq to 225℉.
- Step 2: Trim the excess fat and silver skin from the beef tenderloin.
- Step 3: Tie the tenderloin, if desired, tucking the thinner tail to make the roast uniform.
- Step 4: Rub tenderloin with mustard and season liberally with Ben's Heffer Dust.
- Step 5: Add to grill and smoke until reaching an internal temperature of 125℉.
- Step 6: Remove the tenderloin from the grill and increase the grill to full with a Sear Kit.
- Step 7: Once the grill has reached a temperature over 475℉, sear tenderloin on all sides.
- Step 8: Let rest for 15 minutes before slicing.
- Step 9: Mushrooms: In a cast-iron or heavy skillet over high heat add the butter and mushrooms, then cook for 5-6 minutes until the mushrooms are golden brown and all the water has been cooked out.
- Step 10: Add the onions and continue to sauté until tender.
- Step 11: Add the garlic, thyme, Ben's Heffer Dust, and Marsala wine; then allow the wine to reduce until almost dry.
- Step 12: Add the beef stock and reduce by half. Add the heavy cream and allow to simmer until thick and creamy, about 15 minutes.
Ingredients
Serving Sizes
Tenderloin
- 1 each (6 pound) Beef Tenderloin
- 3 tablespoon(s) Ben's Heffer Dust
- 3 tablespoon(s) Dijon Mustard
Mushrooms
- 2 pound(s) Cremini Mushrooms
- 2 ounce(s) Butter
- 1 cup(s) Onions, diced
- 6 each Cloves of Garlic, chopped
- 1 teaspoon(s) Thyme
- 1 tablespoon(s) Ben's Heffer Dust
- 1/2 cup(s) Marsala Wine
- 1 cup(s) Beef Stock
- 1/2 cup(s) Heavy Cream
Tools Needed
- Step 1: Tenderloin: Pre-heat recteq to 225℉.
- Step 2: Trim the excess fat and silver skin from the beef tenderloin.
- Step 3: Tie the tenderloin, if desired, tucking the thinner tail to make the roast uniform.
- Step 4: Rub tenderloin with mustard and season liberally with Ben's Heffer Dust.
- Step 5: Add to grill and smoke until reaching an internal temperature of 125℉.
- Step 6: Remove the tenderloin from the grill and increase the grill to full with a Sear Kit.
- Step 7: Once the grill has reached a temperature over 475℉, sear tenderloin on all sides.
- Step 8: Let rest for 15 minutes before slicing.
- Step 9: Mushrooms: In a cast-iron or heavy skillet over high heat add the butter and mushrooms, then cook for 5-6 minutes until the mushrooms are golden brown and all the water has been cooked out.
- Step 10: Add the onions and continue to sauté until tender.
- Step 11: Add the garlic, thyme, Ben's Heffer Dust, and Marsala wine; then allow the wine to reduce until almost dry.
- Step 12: Add the beef stock and reduce by half. Add the heavy cream and allow to simmer until thick and creamy, about 15 minutes.
Chef Pairings
A simple side of mashed potatoes or Green Jacket Salad will help bring this meal together.