https://youtu.be/9tZSF5gaWgo

Ingredients

• 1 beef tenderloin, trimmed
• Meat Church Holy Cow
• Meat Church Garlic and Herb
• 2 tablespoons English mustard
  • Sub Dijon if needed
• Horseradish cream sauce:
  • 1 cup mayo
  • 1/2 cup sour cream
  • 1/4 cup freshly prepared horseradish
  • 1-2 tablespoons Meat Church Holy Cow
  • Juice of 1 lemon cheek
  • 1 ounce truffle oil, optional

Tools

• Butcher’s twine
• Instant-read thermometer

Method

1. Prepare smoker:
   • Prepare your smoker at 250 degrees. I recommend a medium smoke wood or pellets such as oak, hickory or pecan.
2. Prepare the tenderloin:
   • Trim your tenderloin.
   • In this video I removed the tail and chain. You can also leave the tail and fold it underneath. Form as even of a tube out of the tenderloin as you can.
   • Tie loops around the tenderloin with butcher's twine every few inches to help it keep an even shape throughout the cook.
   • Slather with mustard.
   • Season moderately with Meat Church Holy Cow and heavily with Garlic and Herb.
     • Allow to adhere for one hour.
3. Smoke the tenderloin:
   • Place the tenderloin directly on the cooking grate.
   • Rotate the tenderloin during the cook if it is uneven in any way. Otherwise, do not do anything.
   • While the tenderloin is cooking, prepare grill with a direct heat setup for searing and make the horseradish cream.
4. Prepare horseradish cream:
   • Mix the mayo, sour cream and add in desired amount of horseradish to taste.
   • Add Holy Cow.
   • Add the juice from one cheek of lemon.
   • Add truffle oil, optional.
5. Sear the tenderloin:
   • Cast iron pan can be used instead of a grill.
   • Once the tenderloin has reached the desired internal temperature (recipe quotes 110), remove it from the grill, lightly tent with foil and let it rest for 10 minutes.
   • Clip off the butcher’s twine.
   • Sear from 2-3 minutes on each side, or longer to achieve desired doneness.
   • Remove from the grill and slice.

Source: https://www.meatchurch.com/blogs/recipes/beef-tenderloin