Recipe of Quick Oven - Smoked Beef Tenderloin

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, oven - smoked beef tenderloin. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Oven - Smoked Beef Tenderloin is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Oven - Smoked Beef Tenderloin is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have oven - smoked beef tenderloin using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Oven - Smoked Beef Tenderloin:

1. Get beef tenderloin or brisket
2. Make ready Dry Ingredients
3. Prepare dark brown sugar
4. Prepare salt
5. Get chili powder
6. Prepare paprika
7. Make ready cayenne
8. Get garlic powder
9. Make ready black pepper
10. Take onion powder
11. Make ready ground cumin
12. Take dry mustard
13. Make ready Liquid Ingredients
14. Take bottle of dry red wine such as cabernet sauvignon
15. Take liquid smoke
16. Make ready wine bottles of water

Instructions to make Oven - Smoked Beef Tenderloin:

1. Mix all dry ingredients in a bowl. Rub mixture onto meat. Use plastic wrap to tightly wrap the meat and then place in large Ziploc bag. (The meat can then be put in the freezer to be used for later if you like. I usually do two tenderloins at a time; one for now and one for the freezer.)
2. Allow to sit in the refrigerator for at least 2 days. (One week is the ideal time! ) More than a week and the meat will go bad!
3. Preheat oven to 300°F. Take meat out of refrigerator and allow to come to room temperature (about 30 minutes).
4. Place your oven racks in the middle very close together. On the bottom rack, place a large shallow pan. Add 1 TBL of liquid smoke, 1/4 bottle of wine and enough water to make about 1 inch of liquid in the pan.
5. Place the meat directly on the top rack over the pan of liquid.
6. Smoke for 1 1/2 hours per pound. Every 45 minutes or so check the pan of liquid. As the liquid evaporates, you will need to add more water, wine and liquid smoke. THERE MUST ALWAYS BE LIQUID IN THE PAN! Avoid constantly opening the oven.
7. The internal temperature of the meat should be 180°F. When finished, let the meat rest 15 minutes.
8. Slice and serve hot!
9. Additional Note: You can use this same recipe in an outdoor smoker, just substitute wood chips for the liquid smoke.

So that’s going to wrap this up with this exceptional food oven - smoked beef tenderloin recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!