Solomillo de ternera ahumado

Ingredientes

• 1 4-5 pound (2-2.5kg) beef tenderloin
• salt ((3/4-1 teaspoon per pound of meat))
• freshly ground black pepper ((1/4 teaspoon per pound of meat))
• 1 tablespoon (7g) smoked paprika
• 1/2 tablespoon (5g) onion powder
• 1/2 tablespoon (7g) garlic powder
• 1 teaspoon (2g) dried thyme
• 1 teaspoon (2g) dried rosemary
• 1/2 teaspoon (3g) mustard powder
• 1/2 teaspoon (3g) ground cumin
• 1 teaspoon (1-2g) red pepper flakes ((optional, adjust to taste))
• 1-2 tablespoons (16-35g) yellow mustard
• 1 tablespoon (14g) unsalted butter
• 1 clove garlic, (minced)
• 3-4 tablespoons (30-40g) minced shallot
• 1/3 cup (80ml) cognac ((or beef broth))
• 1/2 cup (118ml) beef broth
• 1 1/2 teaspoons (7g) Worcestershire sauce
• 1-2 tablespoons (12-24g) cracked peppercorns
• 1/2 cup (118ml) heavy cream
• 1 teaspoon (5-6g) Dijon mustard
• 1 tablespoon (3g) minced chives

Preparación

1. 1

   --- Beef Tenderloin ---

2. 2

   Season the roast with salt and pepper.

3. 3

   Combine all the ingredients for the steak seasoning: smoked paprika, onion powder, garlic powder, thyme, rosemary, mustard powder, cumin, salt, pepper, and red pepper flakes (if desired).

4. 4

   Next, tie the roast to hold it together while it cooks with several long pieces of twine. Place twine underneath the tenderloin, spacing the pieces evenly apart. Cross it over the top and tighten it. Repeat this process until the tenderloin is secure (refer to photos).

5. 5

   Rub the entire surface of the beef tenderloin with yellow mustard for extra flavor and so the spices stick.

6. 6

   Generously season the beef tenderloin with the spice rub, ensuring that the roast is evenly coated. Pat the seasoning into the meat to help it adhere. You can do this 30 minutes to 24 hours ahead and keep it in the fridge to marinate.

7. 7

   Preheat your smoker to 225°F (107°C).

8. 8

   Transfer the roast to the preheated smoker. Smoke until the internal temperature reaches about 110°F.

9. 9

   Once the desired internal temperature is reached, remove the beef tenderloin from the smoker and set it aside to rest for 15-20 minutes. During this time, the temperature will continue to rise, and the juices will redistribute.

10. 10

    Preheat a grill or cast-iron skillet over high heat to prepare for the searing process. Sear the roast for 1-3 minutes per side or until a beautiful crust forms. Keep track of the temperature; medium rare is 120-125°F (49-52°C) before resting and 130-135℉ (54-58°C) after resting. Place it on a serving platter.

11. 11

    --- Peppercorn Sauce ---

12. 12

    Melt the butter in a saucepan over medium heat. Sauté the garlic and shallot for about a minute or until fragrant.

13. 13

    Pour in the cognac (or additional beef broth), beef broth, and Worcestershire sauce. Stir well to combine.

14. 14

    Reduce the heat to low and add the cracked peppercorns. Simmer for a few minutes to allow the flavors to blend.

15. 15

    Whisk in the heavy cream and Dijon mustard, and continue simmering on low heat, stirring constantly, until it thickens slightly and reaches your desired consistency (4-5 minutes).

16. 16

    Once the sauce has thickened, remove from the heat and serve immediately with beef tenderloin. Keep in mind that the sauce will continue to thicken as it sets.

17. 17

    Garnish with the chives and serve it with smoked beef tenderloin.