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

Sear Kit

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.