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To make the best smoked beef tenderloin, fire up your smoker to 250°F (120°C) and heat the tenderloin until it reaches an internal temperature of 130°F (54°C). This is usually about 3 hours. Remove it from the heat and sear it over high heat for 2-3 minutes before serving immediately.
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Step 1 In a large bowl, mix together oil, vinegar, mustard, thyme, sprigs of rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator.
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Step 4: Excess Fat and Silverskin. The tenderloin is covered with a white sheen of connective tissue called "silver skin.". Silverskin is extremely tough and will not break down during the cooking process. It's essential to remove all of the silver skin from the tenderloin so it will be as tender as possible.
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Preheat vegetable oil a cast iron skillet over medium-high heat. Dab each tenderloin dry with paper towels. Transfer both to skillet and sear about 1 to 2 minutes per all 4 sides until well browned. Once you turn to the 4th side add the butter, garlic, thyme and rosemary to the skillet around the tenderloins.
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2 cups sugar. 2 cups kosher salt. 8 black peppercorns, coarsely cracked. 1 teaspoon crushed dried jalapeño or other hot chile. 1 star anise pod. 1 cup fresh orange juice
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Put several tablespoons of butter all over the meat. Stick the long needle of a meat thermometer lengthwise into the meat. Place it in the oven until the temperature reaches just under 140°F, 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Step.
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Instead, grab the sharpest chef's knife you have, cut the tenderloin into very thin slices (about 1/8" thick). Then, stacking a few slices at a time, cut the meat crosswise, again forming very.
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The beef tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib. It doesn't get much exercise, which is why the meat is so tender. It's encased in a thick layer of crumbly fat known as kidney fat or suet, which can be.
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Step 2. Heat the oven to 450 degrees. Line a large sheet pan with foil. Place the beef on the pan. Step 3. Mix the butter, soy sauce, Worcestershire sauce and sugar in a small bowl until the sugar dissolves. Pour the mixture all over the beef, using your hands to spread it around.
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Place the beef tenderloin on the wire rack and place the roasting pan on the center rack of the preheated oven. Cook the tenderloin at 425 degrees F. for 15 minutes, then turn the oven temperature down to 350 degrees F. and continue to cook until it reaches an internal temperature of 130 degrees.
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This is known as the "chain," and should be removed for roasting. Grab the end of it closest to the tapered side of the tenderloin, then pull it away from the rest of the meat. It should come off very easily, requiring only a little snip with the tip of your knife at the end to remove it completely. The meat from this chain can be salvaged by.
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Instructions. Start with one gallon of beef broth and add onion, fish sauce, ginger, cinnamon, anise, cloves, peppercorns, and 2 teaspoons salt. Bring to a boil, skim any foam that rises, and reduce heat to medium-low. Simmer partially covered for 45 minutes.
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Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
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Beef tenderloin is medium rare when it reaches an internal temperature of 130 to 135 degrees Fahrenheit. A medium-rare beef tenderloin will have a hot pink, moist interior that is not bloody.
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The key is to only sear the raw tenderloin long enough to develop a flavorful crust before wrapping it in the mushroom and puff pastry. The remainder of the cooking happens while the Wellington.
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Instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Cut the beef tenderloin in half crosswise. Pat dry with paper towels. If you have time, place the beef tenderloin in the fridge, uncovered, for 8-12 hours or overnight.
