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Slow Smoked Seared Beef Tenderloins

This is a basic grilling recipe that adds a really good smokey flavor. It takes a little time and involves a couple of gadgets nut its worth it. This technique involves letting the steak reach near room temperature while marinading. The next step is smoking the cuts for a little while on indirect heat then finishing with a quick sear over direct heat.

I cannot vouch for meats cooked beyond medium rare other than to say if its a good quality cut it you can cook it longer and it may still be tender.

Serve with Sauteed Mushrooms and Garlic Mashed Potatoes

Ingredients

Two beef fillet mignons about 1 to 1 1/4 inch thick.
Your favorite steak rub
Temperature gauge with internal probe

Preparation

Apply dry rub to the thawed steaks and let sit at room temperature for a couple of hours.
Arrange charcoal in your grill to one side and preheat grill to 250-275 deg F once hot add a good handful of wet hickory chips directly to the coals.
Place the steaks on the cool side of the grill.
Use the meat thermometer inserting sideways into the middle of the beef.
Close the grill and let smoke for about 30 minutes. Monitor the temp and dont overcook.
A few minutes before reaching your ideal temp open your grill up and adjust the coals to get a good hot spot. Once the temp is right move the steaks over the hottest part of the grill.
Turn frequently getting a good char on all sides.
Remove about 3-5 degrees before your desired doneness, cover and let rest for 10 minutes.

Urban Cowgill 2013 (updated 2024)

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