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Beef Tenderloin reverse sear

post #1 of 3
Thread Starter 

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!

 

post #2 of 3

Looks delicious!

 

Al

post #3 of 3
Thread Starter 

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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