Beef Tenderloin
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- Опубликовано: 27 сен 2024
- Smoking a whole beef tenderloin is an elevated classic dish that my family thoroughly enjoys, especially during the Holidays. It just feels like you are enjoying one of the best, most tender meats ever. I start off with an English mustard slather that is inspired by the classic preparation of a Beef Wellington. In this recipe and accompanying video we are going to reverse sear (smoke and then sear) the tenderloin, so we get a smoked element, but also the amazing taste from the char of a great sear.
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Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #BeefTenderloin #Tenderloin
You should definitely make a shirt that says “ I ain’t mad at it”. Well done!
I know right! Said this a year or so ago!
I think a "glove police can suck it" shirt would be better!
id buy one
Excellent idea!!
For sure he should
Been a loyal customer for years and your products are the absolute best. Your videos are also very helpful, and I appreciate your time and expertise.
Thank you so much Marc!
I always thought that "I ain't mad at it" was Matt's tag line, but "it's my house, suck it" might be moving into consideration. That tenderloin looked amazing!
LOL, love it!
If I’ve never cooked something before, I search meat church “what ever I need to cook” and follow what he says. You’ve made me a great cook , Matt, thank you. Btw I can vouch for all his rubs they are great. No he doesn’t pay me
Still the King of spice in my family. Merry Christmas to the King and his family as they have made my cooking experience a very special one!
Thank you. Merry Christmas!!!
Matt, always does a great job at preparing BBQ meats all while catering to all the people who have preferred doneness. I mean he tells you how it is and what to do if you want it more well done. Another great video Matt!
Thank you John.
I’ll be doing my first beef tenderloin for Xmas this year and will be trying this method. Always appreciate the videos!
Same here
Made this today for the family, we were not mad at it! Great recipe and spices.
I like the subtle music cuts and such you're now adding to your vids, great stuff as always Matt! Cheers!
Don't give our editor a big head. ;)
KVD, the elite fisherman with the most winnings from the bassmaster and MLF tours? Never heard of him.
YESSIR!
Wanted to thank you for all your great tips made it amazing fillet tonight and sautéed on a flat plate with some brisket lard from summer.You showed me how to cook like I always wanted to. Thank you.
“Glove police, suck it. It’s my house”
Love this guy
Thanks Max!
Glad that you know Dukes is the BEST mayo!
You tell no lies.
Name dropping KVD on the channel. Love it!
Dude can fish!
Lovin the new b roll and transitions to the vid, and the music!
Just getting to the point quicker. Thanks for the feedback.
When you sliced that thing -- holy F man. Perfection and visceral reaction. I GOTTA do this one!
Man it was awesome. My team didn't leave the table until it was 100% gone.
Because of you’re Prime Rib cook video!! I ordered one today from our butcher!!! 10.25$ a lb. It’s gonna be soooooo gooooddddd!!! Go dawgs!!! If any other subs are Ga fans!!!
Tons of Dawg fans in the Congregation. Good luck to you although I don't think you'll need it.
GO DAWGS!!!!!2024 is gonna be our year
Perfect timing as I was looking for a tenderloin recipe. Never cooked one but gonna follow your tips. Thanks!
Good Lord! I've seen this done before, but never done one myself. I personally Would probably just remove the silver skin. Looks spectacular. Mouth is watering. Ace is the best place I've found as a supplier.
Give it a go!
Would love to try this one! But who can afford a tenderloin these days. 😢
Matt, this looks absolutely delicious, just the perfect doneness......but as a 50ish yr old woman i will say, us women dislike our hubby's friends. They're always calling, coming by or texting, taking time away from us. Its petty i know, but if every wife were truthful, they'd say the same. Hey, unless the wife hates her hubby....
Looks good
Almost exactly how I do it every Christmas visiting friends just north of Ft. Worth, sans a smoker, them being urbanites. I 'bake' lower at 225F until ~118F and quickly sear in a lightly oiled pan. Edge to edge MR, no greying of the meat. Of course, creamed horseradish sauce. Here's the kicker: Everyone raving every year, NOBODY has inquired yet how to do this. I find this amazing, just the opposite of me. Arriving Dec 23 again this year. If folks only knew how simple and just tried.
Love the feedback!
This is hitting the next Detroit Lions tailgate, because it’s the LAST tailgate of the year and needs to be the BEST tailgate! Thanks Matt!!
Big Jameson Williams fan here. Have fun!
Yeah that garlic and herb/holy cow combo is one of my all
time favorites!
So good!
When it gets both the Matt Catchphrases, you know it's good.
LOL good point.
Another great video that I can't wait to try! "Glove police, suck it, this is my house!" Instant classic!
Thanks!
I always look at your videos when im getting ready to cook.. all my friends think I'm awesome 😁😁
Love that!
Enjoy watching your videos!
Keep smokin’!!!
Drooling now man that looks amazing!
So good.
I stumbled into one of my local stores today and knowing they sold Traeger products I found meat church pellets as well as a half dozen of meat church rubs. I’m jazzed
Awesome!!
Holy Moses, that looks legit! Nice work!
Thanks for keeping the ‘glove police’ in check!
Waiting for the "Suck it, this is my house" Meat Church gear 🤘
Cheers!
Love your videos!!! It's really helped me to be a better cook! Can't currently cook because my smoker went out but when I get another, I'll try this
Help me out here, how does a smoker go out?
Thanks for the kind words!
@@dezal06 pellet smoker likely...lots of moving parts etc
@@dezal06 the electric coils in it stopped working
@@kingt-rex1579 ahh got it. When I read it, my mind was thinking Kamado, weber, offset, etc.
Perfection. Looks outstanding!
Very pricey, but best meat my family members had all year. Worth it for Christmas. Will sear it like you did this year
Go with choice and save a little $.
Now you're talking! Nothing better than great beef at the Christmas dinner! Merry Christmas to you and your family, Matt!
Merry Christmas Trey!
It is great that Scheels carries your rubs! Ten minute run and I am there! I like 44 Farms also.
Scheels - Such a great company and great people.
I've used a bunch of you're recipes and never disappointed. Find seasoning at local store and they are tasty. Cheers and Happy Holidays brother.
Love that. Thanks for the support.
Best line I’ve ever heard on RUclips. No glove suck it…this is my house!
Yessir!
Outstanding!
It looks amazing!!!! Well done!!
“You could gum this, it’s so tender.” 😂😂😂 epic
Another great video Matt. I would love to see more of trimming that beef tenderloin. I trimmed one once and made filets and they were the most tender I’ve ever had. I wasn’t sure about uses for the chain, etc
Really appreciate the tutorial on this!
My pleasure.
As usual, thanks for the info and man does that look good !
That's cooked perfect!
I don’t love my family enough to do this for them, but I’ll definitely do this for myself 😂😂😂
Horse radish sauce, add a little dill weed and garlic salt. Makes a great burger topping and a chip dip.
Watching this video a little late, but definitely on the list of things to do. As always beautiful job buddy.
TY!
OMG IM ON MY WAY ❤
Looks like an "old school" hibatchi!
I wish i had all your bbq toys
Thank you Matt for the video, I'll be trying this in the near future!
You will love it!
"glove please, suck it" you're the man Matt
;)
Matt I enjoy watching you I was at the shop saturday came from illinois wish I got to meet you
We have been out of town for volleyball. Thank you for taking time to come in!
Just watched this! Oh my! This looks amazing. For sure, I will be making this with my black angus tenderloin!! BTW, that was cooked perfectly!
Simply amazing. Not much else you can say. 💯💯🔥🔥
Thank you 🙌
I love the new set of MKC knifes!!! I’m waiting to get the Speedgoat 👍
I skinned & gutted a buck with my speedgoat this month. GREAT fixed blade.
Freaking absolute perfection! 👊🏻
Thank you! Cheers!
"Glove police, suck it!" Classic.
There's probably better ways he could have worded that, if we're being honest...lol. Him being a business owner and all.
Here is my perspective. I use my own money to create free how to videos. I'm over the commenters who gripe about gloves (on a set). No chefs wear gloves. People feel like they can say whatever they want online these days.
@@MeatChurchBBQ 100% correct. You aren't serving anyone but yourself, your family and employees. You go way beyond the call of duty as it is. You are as down to earth as they come which is why I support you and your business. This is real world stuff. Please don't ever change.
@@MeatChurchBBQ Oh I agree 100 on the use/non-use of gloves. You'll never see that from me. I was only "concerned" with the word choices...lol. Not for me, for you.
Because if they're picky enough to come at you for not using gloves while cooking at your own house for your own family, imagine how "suck it" is gonna hit 'em...lol. Keep putting out great content Matt. We'll still be here.
Great job! You got it perfect!!! Looked so good!
Thank you so much!!
This was a great video. I am considering doing tenderloin for our family dinner at Christmas. God bless you and Merry Christmas.
Thank you! You too!
Family loved it Matt, delicious, juicy, tender and so smokey flavoursome! Great on the porch for a warm Aussie Christmas lunch.
Yum def should not be watching right before lunch at work LoL
HAHAHA. My bad.
More tender than your Mother’s love! Classic!!!!
YES
This looks awesome & might have saved my ass when it comes to the Xmas eve menu. I was drawing a blank for a little too long there.
BAM!
Damn it Matt now I don’t know if I’m doing this tenderloin or the prime rib from last week for Christmas!!!!
Both. :)
you know I just watched like 10 videos on this meat, and yours made the most sense . this one moron was like we are 2 hours into this smoke this aint a cheap cut of meat like brisket .it's all ready tender it's in the name.
Thank you!!!!
Now that's a winner!
Thank you!
Fantastic looking loin!!! I found a dealer close to me. Green Top Sporting Goods Picked up some Texas Sugar this past weekend.
LOVE THIS!
Happy Holidays to you and your family Matt. I really enjoy your videos and products. I plan on using this and the colossal lobster tails for my Christmas dinner. Thanks again!
9:41 "Got so drunk, I peed on my pit!"🤣
Outstanding video and cook! Definitely will give this a go! 🔥🤠
Hope you enjoy.
Love it! Been wanting to make one. Glad I ordered the herb rub today lol Was going to do a smoked rack of lamb with it.
Hope you enjoy!
No hate here ever but wondering if you ever do half hitches when tying meat?
Prime grade tenderloin, I sure hope it's tender! Looks fantastic. I have a New York roast for Christmas this year, maybe I'll see about leveraging your tenderloin technique for the roast....
You could GUM THIS! LOL Perfect comment.
I hope not too late for you to see this; but I have travel 45 minutes with the tenderloin. With that typed, what temp should I pull off the smoker? Please, and thank you
"Beef Tenderloin. Let's cook it." Alright, nuff said.
Also, that said, this is how I do most things beef. Seeing you do this gave me the warm tinglies. Good to know I'm on the right track; it is the best way.
I decided to shorten up the intro. I dig it.
How long will the TL take to get to 110 at 275 on the smoker?
Glove it SUCK IT, it's my HOUSE!! LOL 😂
Like others have said, appreciate you sharing the knowledge. Really enjoy using your seasonings because people are enjoying what I cook while using them. Glove police .....suck it. That was great. Time for another margarita. Thanks Matt for keeping it real.Grammar police, go away.
Thanks Mike. Happy Holidays!!
I'd love to see gordon ramsey in one of your videos and then have him invite you to masterchef and get all the contestants a traeger for a smoke/bbq challenge and the winner takes home a timberline xl. I seriously love every video you put out, my xl only runs on meatchurch pellets and rubs. Thank you for helping me be a better cook and I can't wait until next year when I get to fly from Cali to Texas just to see the shop.
I really appreciate that Brady. I bet you will love next Wednesday's video on our XL - Beef Wellington. Inspired by Gordon Ramsey.
Is the temperature in Farenheit or Celsius? Being European and not sure. :) Thanks
Damn it! Another BA cook
Thanks, Jay!
As always, another amazing looking recipe to try. I'm way behind on recipes though! I'm just now getting around to making some Texas Red. I guess I need to cook this stuff more often.
Man that Texas Red is fun.
@@MeatChurchBBQ I am really looking forward to tasting that one this weekend! I've never made chili like that before. I bought some new seasonings just before thanksgiving too, to have for our Christmas dinner (turkey) and I can't wait to try that bird.
nice!
Thanks!
Funny you mention Kevin, he lives next door to my mother and stepdad haha
Too funny!
I know it's done when it's done, but any rough estimate on the smoke time at 250? My smoker tops out at 250. Will have a temp probe in it to watch for 110, but is it an hour? 3 hours? Kinda sorta rough estimate for planning purposes. Can't wait to try this recipe. I love Colemans mustard. I buy it in powder form and make up a jar at a time and keep it in the frigde. Thanks for the great tips on this an all your recipes!
At 2:42 "I'd like to serve this to the person that likes it more cooked uh".
I'd say, give this end to the new inlaw that hasn't made the cut yet 😁😁😎😎
LOL
Hey Matt would you recommend doing this process for elk tenderloin this looked amazing I was lucky enough to take an elk this year and I'm going to try cooking the tenderloin for the family at Christmas thanks for your input.
100% or do a Wellington. Check my Instagram for a Whitetail backstrap 2 days ago or check out our Wellington video coming this Wed.
those MC knives
LOVE THEM!
Beautiful I'm starving now. But...what a waste of seasoning left on the board!
I typically sear all my meats at the end (reverse sear), but have always thought about searing 3/4 way through. For instance, slow cook the meat to approximately 90-95 deg, sear it, and then continue slow cooking to 125 deg. With this method I can get it to my exact desired temp. Has anyone out there tried this method? If so, how'd it work out?
Looks amazing . I been waiting for a tenderloin video. If I'm on a traeger do you recommend 225 to get a little more smoke flavor? Or will that dry it out? Thanks Mr. Meatchurch
If you want more smoke, yes. But 250 would also be fine, IMO.
44 Farms does have the BEST beef...Jesus the steaks will spoil you.
Great video. I am wondering what you use to clean your boards between prep and serving?
Hot soapy water then Walrus Oil.
how many pounds was the tenderloin in this video?