BEEF TENDERLOIN APPETIZERS RECIPES

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Steps:

• Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
• Place the meat into the fridge overnight (about 12 hours)
• Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
• Season all sides of the tenderloin with Jeff's Texas style rub
• Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
• Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
• When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
• Slice into ¾ inch steaks and serve immediately.