Beef Tenderloin reverse sear

Discussion in 'Beef' started by gotch, May 11, 2016.

  1. gotch

    gotch Newbie

    Here's a reverse sear I did a couple of months ago on my Weber Genesis (before I got the MB gasser)

    Denuded and halved, AAA Angus tenderloin whole. Seasoned with course sea salt and fresh ground 4 peppercorn pepper.


    Grill and smoke boxes running, 225F, 2.5hrs of smoke time.Jack Daniels barrel wood chips.


    Cut into 2' thick steaks, seared


    Burgundy gravy, roux, beef stock, red wine (cab/sav), black pepper, pinch of sea salt.



    Finish with Fries...yummy!

     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!

    Al
     
  3. gotch

    gotch Newbie

    Thanks Al, it was...something about the smoke flavour in the beef and the burgundy gravy really fits together for a flavour bomb.
     

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