SmokinAl
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We were at Sam's a couple of weeks ago. They had whole beef tenderloins & whole ribeyes on sale. I ended up buying 1- 9 lb. tenderloin, and 1- 22 lb. ribeye. Trimmed them both up, mixed the trimmings together & ran them through the grinder for some awesome burgers. Next I cut both pieces into 2" thick steaks, with the exception of the thick end of the tenderloin. I kept a piece about 6 or 7 inches long. There is a little flap of meat at the end so I tied the roast up to make a nice uniform log. Here's what it looked like tied up.
Next I put celery, carrots, onions, garlic, and a tomato in an aluminum pan with a little Montreal steak seasoning & olive oil.
I roasted them in the oven at 400 for about 1/2 hour. Then I added 1 can of French onion soup & the tenderloin.
Into the smoker at 225. Using my Smoke Vault & red oak for the wood.
Running along at 225.
We like rare beef so I wanted to pull it out at 120, but 122 is OK.
Let it rest a little, while I make the au jus. First strain everything in the pan.
Add 1 cup red wine. Bring to a boil, reduce to simmer & simmer for about 20 minutes.
Buns out of the oven.
Sliced in half with a slice of provolone on each half. Into the oven to melt the cheese.
Now to slice the tenderloin. No need for the meat slicer. I have a real good slicing knife.
Next, I like some Horseradish sauce on my bun. Then dip in au jus & pile it on.
Lets eat!
I can't have a sammie like this very often, because of the cost. But it's quite a treat when we do.
Thanks for looking. Hope you enjoyed the show.
Al
Next I put celery, carrots, onions, garlic, and a tomato in an aluminum pan with a little Montreal steak seasoning & olive oil.
I roasted them in the oven at 400 for about 1/2 hour. Then I added 1 can of French onion soup & the tenderloin.
Into the smoker at 225. Using my Smoke Vault & red oak for the wood.
Running along at 225.
We like rare beef so I wanted to pull it out at 120, but 122 is OK.
Let it rest a little, while I make the au jus. First strain everything in the pan.
Add 1 cup red wine. Bring to a boil, reduce to simmer & simmer for about 20 minutes.
Buns out of the oven.
Sliced in half with a slice of provolone on each half. Into the oven to melt the cheese.
Now to slice the tenderloin. No need for the meat slicer. I have a real good slicing knife.
Next, I like some Horseradish sauce on my bun. Then dip in au jus & pile it on.
Lets eat!
I can't have a sammie like this very often, because of the cost. But it's quite a treat when we do.
Thanks for looking. Hope you enjoyed the show.
Al
