Beef Tenderloin recipes wanted!

Looking for a good recipe for a half tenderloin roast! I apparently made one on the WSM wrapped with bacon that my wife really liked, but I don't remember where I found the recipe. I suspect that this was cooked at about 350 with sand instead of water in the water pan, and I'm sure that some sort of smoke was involved.

Does any one have a similar tried and true recipe?

BTW... Last night I used the other half to make the Steak Au Poive recipe from Alton Brown's Tender is the Loin p.1 epsiode... Excellent!... but not bbq... if you try this one I would lighten up on the pepper by at least half... just use what you think is an appropriate amount

beef wellington. from another website. pics and site.



http://www.puffpastry.com/recipedetail. ... 3980&rc=-1

HND wrote:

beef wellington. from another website. pics and site.



http://www.puffpastry.com/recipedetail. ... 3980&rc=-1

It Ain't beef Wellington without the Pâté de Foie Gras. That must be the VEGETARIAN version

I like my meat rare, but all I can say when I look at that is MOOOO!

tex_toby wrote:

I like my meat rare, but all I can say when I look at that is MOOOO!

From the looks of the blood on the cutting board they didn't let it rest. I'll bet it was grey and dry in 15 minutes ....

While Wellington is on my to do list. Any thoughts on smoking with bacon, a reverse sear at the end? Effect of bacon on smoke penetration and reverse sear technique for this?

You're on the right track, except it wouldn't reverse sear it with a bacon wrap. Tie the tail end up to give yourself an even thickness, salt and pepper and wrap ith bacon, if desired.

Smoke roast at with a light wood, like fruit or pecan, until the internal temp hist 125, pull, and rest for 20 minutes.

If you didn't do the bacon wrap, you can sear at the end.