Herb Crusted Beef Tenderloin
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- Опубликовано: 10 июл 2024
- Whole Beef Tenderloin with an Herb Crust Smoked on the PK Grill
#beeftenderloin #smokedbeeftenderloin #howtobbqright
Herb Crusted Grilled Beef Tenderloin
WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 5" Flexible Curved Boning Knife bit.ly/H2QKnife5
- Plastic Shaker bit.ly/BBQShaker
- White "Hand Saver" Gloves bit.ly/HandSaver
- Thermoworks DOT bit.ly/ThermoworksDOT
- Pecan Wood from www.smokerwood.com
For this recipe I start with a PSMO whole beef tenderloin. You can save some money by buying the tenderloin whole and trimming it yourself. If you want to skip this step just ask your butcher for a center cut piece of beef tenderloin. This is the same cut used to create filet mignon steaks.
First mix up the herb seasoning for the crust. It’s a combination of dry herbs (parsley, rosemary, thyme, oregano, etc…) called Herbs de Provence mixed with Kosher salt and ground black pepper. Place the seasonings in a shaker dredge and shake to combine. Next apply a little olive oil to the outer surface of the beef so the herb mixture sticks. Shake on a generous amount of the herb blend and let the beef tenderloin rest for about 30 minutes.
For this cook I used my PK 360 charcoal grill bit.ly/PKGrills set up for 2 zone, indirect cooking. A chimney of Royal Oak coals is placed on one side of the grill and a void is created on the opposite end. I run the intake vents open under the coals and close off the exhaust above them. On the cool end it’s just the opposite. The intake is closed and the exhaust is open 100% creating a draft throughout the grill.
The beef tenderloin is placed on the far end (cool side) and I add a couple small chunks of pecan to the hot coals for smoke flavor. It takes about 40 minutes for the beef tenderloin to cook but I highly recommend using an internal thermometer like the Thermoworks DOT bit.ly/ThermoworksDOT to monitor the internal temperature.
The DOT is set for 125 degrees and cooking the tenderloin in this two zone set up brings it up nice and slow. I did rotate the tenderloin half way through the cooking process so it would cook even.
Once it hit 125 I took it off the grill and placed a sheet of aluminum foil over it loosely. It needs to rest for at least 15 minutes to calm down, this will help keep all the juice inside the meat. At this point it’s ready to serve. I sliced it into 1” thick portions and served with a creamy dill horseradish sauce. The recipe is below if you want to give it a try.
Herb Crusted Grilled Beef Tenderloin Ingredients:
- 1 center cut beef tenderloin
- 1 Tablespoon olive oil
- 3 Tablespoons Herb de Provence
- 1 Tablespoon kosher salt
- 1 Tablespoon course ground black pepper
Directions:
1. Prepare charcoal grill for indirect 2 zone cooking.
2. Remove excess fat and sinew from outer surface of beef tenderloin
3. Combine herbs de provence, salt, and black pepper in a shaker dredge. Apply olive oil to the outside of the beef tenderloin and season well with the herb mixture.
4. Allow the beef tenderloin 30 minutes to come to room temperature.
5. Place the tenderloin on the cool side of the grill away from the fire. Add 2 small chunks of pecan wood to the hot coals for smoke.
6. Insert probe thermometer into the center of the tenderloin and cook until the temperature reaches 125 degrees about 40 minutes. (rotate the tenderloin 1/2 way through cooking process)
7. Rest the tenderloin for 15 minutes loosely tented with aluminum foil. Slice into desired thickness and serve with Creamy Dill Horseradish sauce (recipe below)
Creamy Dill Horseradish Sauce
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 Tablespoon prepared horseradish
- 1 Tablespoon lemon juice
- 1/2 Tablespoon fresh chopped dill
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Combine ingredients in a small bowl and refrigerate until ready to serve.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ 
Развлечения
This man is a national treasure
One look at him and you know he knows what hes talking about.
@@cooking1.586 Pretty much the same words I have used when recommending him to friends. Haven't had one come back and say anything bad. The anticipation in his voice when its almost done and the pure ecstasy he exudes when he gets to try it- its either fantastic or the man deserves an Oscar!
Naa.... International treasure!!!!!
@Happy Thanos makes sense to me.
@@jerky1805 Maaaan I'm from china and I loooooove Malcom!
“Let’s get to cooking” is a great thing to hear.
The 6 ppl that gave this a thumbs down are kicked out of the club
They are probually vegans hahaha
Agreed
Damn right
48
50 now
Malcolm you make me smile brother.Your love of cooking is contagious
That right there would bring a tear to a glass eye
My uncle had a glass eye and would say that often 😅
Brilliant 😄👌🏻
Well said
@@bblazeff1 is he no longer with us?
@@darthcaliginous2066 my uncle? No he passed around 2012. He was found in his house in the Palm Springs California desert, no ac running, he was there for about 2 weeks.
Grill Salesman: "How many grills would you like to buy?"
Malcom: yes
I just love this guy. The best cooking channel on RUclips for sure!
"Hey, welcome back to How to BBQ Right. I'm Malcom Reed.." causes an instant Pavlovian mouth watering response.
Can some one please get this dude a food Chanel show!, We started making everything from his first video and on, so far it’s been amazing.
Malcom “lets get to cookin” Reed
VS Guga "so lets deww it"
Malcom "you know its guna be good" Reed
Even right after dinner Malcom can get me hungry cooking up food like this!
"You know it's gonna be good." Yes, yes we do.
Loving the amount of content coming out mate, peace !
oi mate! make me fish and chips with a side of sauce mate!
M1a1 Abrams ha ha ha 😐😐
What makes these videos so fun to watch is you can see that Malcom is genuinely having fun and is truly enjoying what he does. You definitely get the feeling he'd be doing the same exact thing whether the camera was recording or not. Just living his passion, and passion is infectious, and he's got me wanting to start smoking meat too.
I love watching your videos because I can tell you just love cooking. Your passion is clear and inspiring! Shout out to whoever edits your videos too! They are lovely to watch.
Absolutely phenomenal!! A new video from you is like Christmas morning!
"See-Noo" Don't ever change, Malcom. You can do no wrong!
“It just needs to sit here and relax”. That’s awesome
I got a smoker a few months ago and had zero idea what I was doing. Made a couple meals with it and wasn't overly happy and that's when I found you on RUclips. My third recipe was your Malcom ribs and it came out EXACTLY how I wanted it to. You can definitely tell you put your heart in recipe and techniques. Been watching a lot of your videos and have fallen in love with smoking meat. Keep up the videos man, definitely inspiring to us rookies!!
Thank you sir for every second of your time. You are my idol. I have done a few of your recipes and studied your methods pretty closely over the past month. My confidence has grown 100x’s and I have learned so much from you. I am enjoying grilling, cooking and just overall life again. I am going to try every single one of your recipes from your videos, you have not steered me wrong, ever! Thank you very much, I am forever grateful and a huge fan.
Becoming one of my favorite channels, the menu is always done right!
I cooked one malcom ! First time ever, most expensive méat I ever bought. Got my BGE running at 320°. Put the 5lb tenderloin on for 40 minutes. It had an internal temp of 128°. Took it off, covered it with foil for 15 minutes. Then sliced it and served it to my family. Absolutely the best cooked méat I ever eat, and everyone else said so too !!! Thank you for all your enjoyable vidéos, I have learned so much watching you !!! God bless !!! And merry Christmas !!!
Thank you for the video Malcolm.
That was the best sauce Ive ever had!!! Thanks Malcom!! Keep it up!!
Coco
When he says “you know its guna be good” then you KNOW its guna be good
Looks great Thank you Malcom
I tried this yesterday and it came out great! That sauce was awesome too! Thank you for giving me the idea!
Great video, Malcolm. I like the tutorial on trimming the tenderloin. Thanks!!!
I never tire of Malcom’s videos and tutorials. Also, I would like to hear him say more French words in his videos.
That looks great!
That looks easy! Love your enthusiasm Malcom.
Instantly excited when I see a new video posted! Malcom Reed is my bbq hero
I love the simple recipes. Just shows the true flavor of the meat and the flavor that the smoke can bring. Truly the G.O.A.T
That looks absolutely amazing Malcom! Love your videos! I followed your cooks on brisket, country style ribs, baby back ribs and I've gotten rave reviews from friends telling me i should start my own business! I use my own special seasonings and rubs. Thank you for all your guidance!!
Malcom Reed!!!! I’m so happy these videos are coming out. Watch Malcom cook and melt away!
Thank you for another wonderful video!
That looks fantastic. I'm hungry now! Great video as always.
Holy moly. I made your pork tenderloin a couple weeks ago and it was fantastic, can't wait to try this!
There is absolutely NO REASON, WHATSOEVER that this man shouldn't have a show on TV where he's making millions of $$$.
BY FAR the best BBQ cooking channel on the internet. It's just such a great show to watch and never disappoints. EVER!
The problem with having a tv show is the lack of freedom. A lot of what he would be doing on there would be dictated by the network. That’s the good thing about youtube, he can do whatever the fuck he wants and people love it
@@thealphas1 - Well, if you're going to use the "freedom" argument, at least realize this is RUclips. They do plenty of dictation depending on content. But how about we refrain from having that discussion and just enjoy Malcolm for what he offers us!
RUclips doesn’t pay bad at all and he can completely control when he puts out content
Love your videos Malcom! Keep on keeping on!!!
Love your channel dude! I'm on a roll I can't stop. Tons of inspiration my man.
Malcom is the Man!!! Always has great videos
Looks amazing
Thx Mal! Love it!
Love these videos
Malcolm you are a hero
Good stuff Malcolm
I love this man so much!
You are the bbq man......love your stuff. Been following for years now. Really enjoyed the podcast you and the wife do. Great chemistry in your details with each episode
Hi Malcolm. you are the man I go to for inspiration. I love this channel.
Great looking meal Malcom, thanks for sharing with us. Fred
Making my mouth water...looks awesome
Glad you’re looking healthy Malcolm. Awesome grill work👍🏾
By watching your videos my bbq game has improved tremendously!
Man that looks sooooo good
Thanks again for another great learning experience!
Perfectly executed. This looks great. So many folks underestimate the power of resting their beef. I’m officially making this for Christmas this year.
Thanks Malcolm! Good Keto recipe with a little edit to the sauce. Greetings from Montana. You rock dude.
Cooked to perfection!!
I will try this out! Thanks from Sweden 🇸🇪
Malcom you are my favourite pit master!
Love this guy.
Your instructions are amaizing my friend..
Malcolm you are the king👍
Thanks for all your time and effort malcome I love watching your videos and trying to copy them.. mine never turn out quite like yours haha but it's fun trying.. thanks again much appreciated
Awesome video Malcom! i am definitely going to have to try this one, YUM
Looks Amazing going to try it this Weekend!!
this looks so good! good glad i found your page!
Thanks you give great instruction in your videos that we can gain the confidence to pull these dishes off 👍
That is gorgeous
I just got a grill for the first time and am learning. This channel is going to be a huge help! Just subscribed!
Oooooowe that looks amazing. You are an amazing cook.
Love Tenderloin especially cooked whole like this.
Love this guy. BLESSINGS ALWAYS from Atlanta Georgia
Figured it all out the hard way after a decade of trial and error on a big ol texas barrel smoker but watching these videos has inspired me to try so many new styles, cuts and techniques!!!
This channel is fire
Great job brother
Loving your videos sir 😎👍
I've been watching for a while, but this video got the subscribe. Well done, sir.
Woah! Smoked Tenderloin with a French twist, awesome recipe Malcolm. Jacques Pepin would be impressed
Nice work
Don't get no better than that awesome job
I am addicted to your videos. I also love the podcast. Keep it up brother.
That beef tenderloin looks amazing!!
Man that looks good.
El grande gringo!!!! Enjoy your recipes man 👍🏼
Trying one this weekend, wish me luck! Really liked the vent strategy on the PK Grill, that was a lesson learned!
Malcolm is Next Level!!
Malcom you’re the greatest
another winner brother - gonna be making this for my wife's bday this weekend!
Yes I will be making this
Man this looked fantastic guys! Now I wanna cook one
such a charismatic fella
00:19 I already hit thumbs up. I can tell the future
"That's hurt you good, right there. Mmmm." Another great video! Thanks, Malcolm.
Dude !!! ... Let’s get to cookin’ !!! ... that looks awesome ...love the content and always look for your new presentation
Keep em coming
I just got a charcoal grill, so I'll for sure have to try this!
Watching at 2:33am my mouth is watery
RUclips get this guy to a million subs, he deserves it!