This smoked beef tenderloin is melt-in-your-mouth tender, perfectly juicy, and finished with a sweet-spicy chili molasses sauce. Cooked low and slow on a barbecue, it delivers incredible flavor without needing a heavy sear. An impressive yet simple dish that will wow any steak lover.
Ingredients
For the steak
(around 1.5 kg / 3.3 lbs) 1 whole beef tenderloin
2 tbsp yellow mustard
- 2 tbsp PitmasterX Texas seasoning
For the chili mayo sauce
120 g / 1/2 cup mayonnaise
7 g / 1/2 tbsp chili oil
20 g / 1 tbsp molasses
5 g / 1 tsp yellow mustard
- 1 tsp PitmasterX Texas seasoning
2 g / 1 tsp dried parsley
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Fire up your barbecue to 110°C / 225°F with charcoal and add a chunk of beech wood for smoke.
- Place grill grates in and close the lid until the smoker is ready.
- Trim the beef tenderloin by removing thin ends and uneven pieces so the thick center remains for even cooking.
- Rub the tenderloin all over with yellow mustard, then coat heavily with the Texas-style rub, including the sides, to build a crust during the smoke.
- Insert a thermometer probe into the thickest part and set the barbecue to maintain 110°C / 225°F.
- Place the tenderloin in the center of the grill, close the lid, and smoke until the internal temperature reaches 54°C / 130°F for a juicy medium finish.
- While the beef smokes, make the sauce: combine mayonnaise, chili oil, molasses, yellow mustard, Texas BBQ seasoning, and dried parsley in a small bowl, then mix until smooth and bright orange.
- Once the steak reaches 54°C / 130°F, remove it from the grill, rest it loosely under foil for 10 minutes, then slice thickly.
- Plate with a swirl of the chili molasses sauce, drizzle a little extra chili oil, sprinkle dried parsley, and serve immediately for a stunning smoked steak with sweet-heat flavor.
