Question About Petite Beef Filets

[mactheterrible]

Hey all!

I picked up a twin pack of these guys on a whim the other day while doing some shopping. I just recently acquired a 30" Masterbuilt electric smoker.

Anyhow, looking at simple beef filet smoking recipes, it looks like the best way to cook these up would be to pre-slice them and then smoke them? I was considering smoking them whole (like I would've previously done in the oven) but now I'm not so sure.

Thanks so much in advance for any advice or input.

- Chris

 

[motocrash]

Whole!

 

[mactheterrible]

Thanks, moto! Anywhere you would point me on figuring out the time and temp on these guys?

 

[Rafter H BBQ]

I would do them whole, seasoned simple with a bit of salt & pepper! Also, keep in mind most MES smokers are notorious for running off temp. Mine has temp swings by bout 20*! Use an additional temp monitor like a Maverick if ya don't already have one! With a Mav (it's dual probe) ya can keep an eye on smoker temp as well as your meat IT!

 

[chilerelleno]

Yep, I agree, best to do these whole.

 

[mactheterrible]

Thanks everyone for the advice - it means a lot!

I've been searching the forums but am coming up empty on a guideline for time and temp on petite beef filets. Anyone have a suggestion on how long and at what temp to roast these two? They are 3.5 lbs together and one is smaller than the other.

Thanks in advance!

- Chris

 

[motocrash]

Thanks, moto! Anywhere you would point me on figuring out the time and temp on these guys?

I do not own a masterbuilt but from what I've read here they don't put out a lot of smoke at higher temps in stock form.Therefore I would stick to lower temps 225-250*F ,time depends on weight/size.I like mine on the rare side,I normally take it out at 135* IT and let rest.It depends on how you like your beef.

 

[mactheterrible]

So this was the journey. Incorporated all the instructions I got here on the site. Should have reversed seared but didn't see that/or understand it early enough. Next time!

These were preseasoned "petite beef tenderloins" from Sam's Club. More on the pre seasoning in a minute. :)

Got them to room temp and got the smoker to 250. Put them on and added hickory chips. Used a probe and set it to 145 - we were having guests and they like "medium rare."
View media item 553371Got them out of the smoker when the 2nd biggest one temped, that way I'd have a range of rare to mediumish, maybe meidumish well. Let them rest loosely covered for about 45 minutes.

View media item 553372Rolled the rested loins in salt and pepper. Heated a cast iron over the stove top. Oiled it. Added some pads of butter till they foamed and then threw them on and seared each side. I wish I would have reverse seared - I will try that next time.

View media item 553373Let them rest a few after searing and then sliced them up. They were fork tender and we paired them with baked potato, green beans (cooked in smoked chicken stock that simmered all night from my chicken carcass), salad, butter top rolls, and a creamy horseradish sauce my wife requested. I don't like horseradish much - the root spices don't appeal to me. I like chile spice but I'm not so much on horseradish or wasabi. However, this was a good sauce! Nice and creamy.

Anyway, my only beef with this beef: the pre seasoning sucked. I didn't like it at all. I bought them before I even had a smoker and freezed them because they were a good deal but I would not buy them again.

Thanks for all of your tips - it made this meal happen and really pop! Having leftovers for sandwiches tonight with the leftover rolls. Gonna smear 'em with horseradish sauce and melt some cheese on 'em. :)