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Foodrhythms

About Recipe

This beef tenderloin is dry brined with salt overnight then rubbed with garlic and coarse black pepper. We then smoke it to perfection on a Traeger pellet grill basting with rosemary infused butter before we turn up the heat and reverse sear it for an amazing exterior crust. Served with a horseradish cream sauce.

Ingredients

1 2-4 lb Beef Tenderloin (may be 5-8 lbs untrimmed)

⅓ Cup Kosher Salt

Cooking Oil High smoke point oil like avocado or grapeseed oil

2 Tbsp Fresh minced garlic about 4 cloves fresh

See Recipe Procedure

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