Made this recipe tonight. It was absolutely amazing! Thank you Chef Tom and All Things Barbecue for this fantastic take on tenderlion! To say it was a hit is an understatement!
I can't recommend this enough, it was fantastic! The sauce is out of this world, I followed the recipe exactly on the sauce but I had to use a homemade coffee rub I had and one of my favorite rubs "R-Smokin Honey Chipotle" rub on the tenderloin. I went on-line to order the rubs Chef Tom used first thing this morning, I plan to make it for guests this coming weekend using his recommended rubs. Chef Tom has never let me down, this is a winner!
Made this today for Christmas dinner. The smoking was the easy part. With an outside temperature of 22 degrees and a 10-20 mph wind, getting the grill hot enough for the sear was a pain. It turned out really well and the Brie sauce was decadent. Thank you Chef Tom and keep up the great work.
Mannnn I then got so many recipes from you guys channel, I don't know what to cook first!! This white sauce kinda sealed the deal. I've never cooked beef tenderloin so I think this will be the first thing I try! Thanks for the great content Chef Tom!
Make me a showstopper burger, i want a smokey, juicy burger with some gourmet fries (the fries have to be a Chef Tom special no holding back) i live in the UK and your videos are very good and simple to follow. The production values are up there vey well shot and the colour palette used suits the video. No gimmicks, just pure food and flavour using the BBQ and rubs. I have made your lasagne 4 times and each time it gets better. We dont have many yoder smokers products here yet (Uk) so it would be nice to see them smash the market
A little late to the video...newbie here. Great videos always! is the black ops rub in this video available for sale, I have the cattleman's cowboy coffee, it's lovely.
Hey there, you're not late, you're right on time! 😊 If anything we're late getting back to you, we appreciate your patience. We don't currently carry that exact rub, but we have some alternatives available including the Cowboy Coffee by Cattleman's Grill! Check out the recipe on our site for all of the ingredients here: www.atbbq.com/blogs/recipes/coffee-crusted-beef-tenderloin
What's the best source for pellets? For me hard to find locally so I usually end up ordering Traeger pellets, while I have not been disappointed it never hurts to compare notes with other smoker fanatics!! Thanks in advance for the feedback!
I use Pitboss pellets, most walmarts carry them, if not you can order them online and pick up at store free. I use the competition blend, if you want a stronger smoke flavor use hickory pellets. I know people with traeger smokers that prefer to use Pitboss pellets. I highly recomend them. They just came out with charcol pellets, i havent used them but shoud add a good traditional BBQ flavor, im considering mixing the charcol and competition blend pellets 50/50.
Hi Chef Tom. Need some advice. I need to cook this on my pellet grill on Christmas day, then take it to another home 20 minutes away. I'd like to finish it (sear it) there on a gas grill. What advice would you have for me on how to do that and have this recipe turn out well?
@@allthingsbbq Oh I know but tell Ben that! He's lost his rocker skipping the turkey! I was just indulging and joking that I didn't know what the most important Thanksgiving bird known to man was!
I'm not a big fan of cheese but that sauce looks great. Any recommendations if I wouldn't want to use brie? Just omit it all together? Use some heavy cream in its place?
No... I saw that.... he missed the cream in the video. If you go to ATBBQ website the full recipe is on there and it has heavy cream in the ingredients list but no where in the video does he add cream.
Hey Chef Tom- can you tell me what tool you used to remove the trap door on the diffuser plate, before turning smoker up to 475°? I need to get me one of those. 👍👍
I live in Calif. and have followed you four only about four months and fell in love with your channel, I would like to know what state you are located in.
Thanks! Our retail store is located in Wichita, Kansas. You can order anything featured in the video, other than the protein on our website: www.atbbq.com/
I’m going to do this on Saturday night. I bought my cryovacked tenderloin today (Tuesday). Will it be OK to keep in the refrigerator in the cryovack until Saturday or do I need to freeze it?
I just made that that garlic brie sauce for a striploin, and it's fuckin incredible. I cooked down an onion for like 30 mins along with 6 shiitake mushrooms (and avocado oil + olive oil + butter), and then used 3 cloves of garlic and a small piece of ginger, and then deglazed it with some vermuth, then slapped in a big ass chunk of brie and melted it down with a little cream and enough milk to keep it saucy. I didn't have any fresh thyme, so I used fresh parsley to finish it. My taste buds have an erection.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
is it just me or does anybody else 'like' the video before it even starts, cause you know the video is already going to be amazing....
LOVE this channel, best BBQ recipes on RUclips!
aw thanks!
Made this recipe tonight. It was absolutely amazing! Thank you Chef Tom and All Things Barbecue for this fantastic take on tenderlion! To say it was a hit is an understatement!
I can't recommend this enough, it was fantastic! The sauce is out of this world, I followed the recipe exactly on the sauce but I had to use a homemade coffee rub I had and one of my favorite rubs "R-Smokin Honey Chipotle" rub on the tenderloin. I went on-line to order the rubs Chef Tom used first thing this morning, I plan to make it for guests this coming weekend using his recommended rubs. Chef Tom has never let me down, this is a winner!
That is awesome! Thanks for watching!
Made this today for Christmas dinner. The smoking was the easy part. With an outside temperature of 22 degrees and a 10-20 mph wind, getting the grill hot enough for the sear was a pain. It turned out really well and the Brie sauce was decadent. Thank you Chef Tom and keep up the great work.
That sauce is decadent AF. Another win for Chef Tom.
I am going to use that sauce with some racks of lamb this weekend. Can't wait to try it!
Chef Tom is a God ... the guy is simply the best.
Good Gawd... Every time I think I've seen the tastiest looking dish you go and up the ante. I will be trying this one!
True story
So this just got added to my meals to try for these holiday months. wow... I can't wait.
Oh Hell.yes on the list todo....Nice job Chef Tom
Oh, my-I think you outdid anything you’ve ever made with this recipe!!
Christmas dinner is going to be amazing this year with this recipe
yassss
Another great recipe. Thank you
Mannnn I then got so many recipes from you guys channel, I don't know what to cook first!! This white sauce kinda sealed the deal. I've never cooked beef tenderloin so I think this will be the first thing I try! Thanks for the great content Chef Tom!
The next Level of mouthwatering videos and recipes, it's simple great. Excellent Job Chef Tom again 👍👍👍
Ummm... U had me at that sauce !!! My mouth is literally watering after viewing this vid ! Well done
This looks very good and the coffee crust is very interesting, gota give a try at christmas
SO good!
Fantastic looking meal. You've outdone yourself on this one.
It was a good one!
Chef Tom you are killing me!!
Looks fantastic! Can’t wait to do it, And you’re using one of my favorite rubs; Black OPS...😎 Thank you
Works great with steak!
I'm assuming that sauce will work well on prime rib too?
Absolutely!
Oh man, throw a little horseradish in there, and you have it made with some prime!!
Make me a showstopper burger, i want a smokey, juicy burger with some gourmet fries (the fries have to be a Chef Tom special no holding back)
i live in the UK and your videos are very good and simple to follow. The production values are up there vey well shot and the colour palette used suits the video. No gimmicks, just pure food and flavour using the BBQ and rubs.
I have made your lasagne 4 times and each time it gets better. We dont have many yoder smokers products here yet (Uk) so it would be nice to see them smash the market
How about a chef Tom smoked pecan pie? That's a staple at our table around the holidays
That cream looks legit 🔥💯
That looks delicious
Thats one of the best things ive ever seen on the tube ✌😎👍
How could you dislike a BBQ video such as this???? It makes no sense!
Thats a Sharp knife
A little late to the video...newbie here. Great videos always! is the black ops rub in this video available for sale, I have the cattleman's cowboy coffee, it's lovely.
Hey there, you're not late, you're right on time! 😊 If anything we're late getting back to you, we appreciate your patience.
We don't currently carry that exact rub, but we have some alternatives available including the Cowboy Coffee by Cattleman's Grill! Check out the recipe on our site for all of the ingredients here: www.atbbq.com/blogs/recipes/coffee-crusted-beef-tenderloin
Straight fire
What's the best source for pellets? For me hard to find locally so I usually end up ordering Traeger pellets, while I have not been disappointed it never hurts to compare notes with other smoker fanatics!! Thanks in advance for the feedback!
I use Pitboss pellets, most walmarts carry them, if not you can order them online and pick up at store free. I use the competition blend, if you want a stronger smoke flavor use hickory pellets. I know people with traeger smokers that prefer to use Pitboss pellets. I highly recomend them. They just came out with charcol pellets, i havent used them but shoud add a good traditional BBQ flavor, im considering mixing the charcol and competition blend pellets 50/50.
www.walmart.com/ip/2-pack-Pit-Boss-Competition-Blend-BBQ-Pellets-40-lb-Resealable-Bag/727680379
I like lumberjack pellets. Traeger uses flavored oils for their pellets. Lumberjack uses 100% real wood. It makes a huge difference
We recommend BBQr's Delight! www.atbbq.com/fuels/wood-pellets/bbqrs-delight-3-pack.html
Good idea for Thanksgiving!
or any day! :)
" ... if you're not a garlic lover, dial it back ... " I love it.
who's that?
Would really love to see you cook some Elk and maybe even some jerky from it sausage too just do a week of Elk recipies its hunting season an all ✌
Steak knife? Chef Tom: No thanks, I have my fork.
yep!
Hi Chef Tom. Need some advice. I need to cook this on my pellet grill on Christmas day, then take it to another home 20 minutes away. I'd like to finish it (sear it) there on a gas grill. What advice would you have for me on how to do that and have this recipe turn out well?
Can you substitute the bree for a milder cheese? If so what would you suggest.
I might just skip the Turkey this year after watching this one.
Turkey who?
@@shawnlewis1918 Why?! It goes great with turkey!
@@allthingsbbq Oh I know but tell Ben that! He's lost his rocker skipping the turkey! I was just indulging and joking that I didn't know what the most important Thanksgiving bird known to man was!
I'm not a big fan of cheese but that sauce looks great. Any recommendations if I wouldn't want to use brie? Just omit it all together? Use some heavy cream in its place?
What gloves are you using? My nitrites always melt or break open when I’m searing meat.
Did I miss something on the sauce? You mentioned cream but I didn’t see you add cream to the sauce.
You missed the butter.
No... I saw that.... he missed the cream in the video. If you go to ATBBQ website the full recipe is on there and it has heavy cream in the ingredients list but no where in the video does he add cream.
@@jeffdalton2967 , good catch.
It looks like you made a medium filet. If we want it medium rare to rare, at what temp should we take the filet off? 115?
Man that looks amazing!!!!1
Hey Chef Tom- can you tell me what tool you used to remove the trap door on the diffuser plate, before turning smoker up to 475°? I need to get me one of those. 👍👍
I think it is a product sold by GrillGrates. I’m sure if you search that on the atbbq website it will be there.
Hey Tom, what trimming knife are you using there?
www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html
the chefs use this knife A LOT!
I live in Calif. and have followed you four only about four months and fell in love with your channel, I would like to know what state you are located in.
Thanks! Our retail store is located in Wichita, Kansas. You can order anything featured in the video, other than the protein on our website: www.atbbq.com/
13:07......can’t fake that love
I’m going to do this on Saturday night. I bought my cryovacked tenderloin today (Tuesday). Will it be OK to keep in the refrigerator in the cryovack until Saturday or do I need to freeze it?
Somewhere around the 9:30 mark the cream magically appeared in the sauce?
@Doctor Detroit oh yea, definitely checked the recipe and still gave a thumbs up. my most liked channel of 2019, by far
Could you use what you’re trimming off fat, etc. (outside of the silver skin) for burgers and sausages?
for sure! steak burgers.
I love to make lomo saltado with my chain.
Hey Chef. I faithfully watch your videos here in South Africa. Could you cook a lamb shoulder. Would love to see your take on a South African staple.
We will pass this along!
You didn't want to invite your loud friend, Rosemary?
🤤
Can you tell me if I need to change this recipe for a Traeger and if I am cooking this for 25 people how much would I need.
I need a pair of those gloves!
I just made that that garlic brie sauce for a striploin, and it's fuckin incredible. I cooked down an onion for like 30 mins along with 6 shiitake mushrooms (and avocado oil + olive oil + butter), and then used 3 cloves of garlic and a small piece of ginger, and then deglazed it with some vermuth, then slapped in a big ass chunk of brie and melted it down with a little cream and enough milk to keep it saucy. I didn't have any fresh thyme, so I used fresh parsley to finish it. My taste buds have an erection.
cutting steak with a fork, damn
AnVom_1130 that’s a proper cookin..
you know how we do
Hi Chef Tom... Have you ever cooked a protein without rub? :)
Thinking I may do this with venison.
I would just eat the sauce, lol.
Exactly my thoughts
on a freaking shingle!
We drink it around here.
I wonder what some fresh horseradish would do to that sauce?
No Brie left behind
Don't cut yourself on that apron. Great video thanks...!
Pecan pie
1/4 cup of garlic. My man!
F@#ing Jenius
hmm brie
Im not sharing!!!
First