- · 3 lbs Beef Tenderloin
- · 3 Tbsp SPG rub (Salt, Pepper. Garlic)
- · 1 stick Butter
- · Butcher twine
- · Sprigs off Rosemary and Thyme
- Pepper Sauce
- · 1 large Shallot, finely diced
- · 1 Tbsp Butter
- · 3 cups Beef Broth
- · 1/2 cup Roasted Turkey Demi Glace (or other demi glace}
- · 1 tsp Tarragon
- · 1/2 cup Madeira Wine
- · 2 cups Heavy Cream
- · 4 Tbsp Green Peppers in brine
- · 1 Tbsp Cognac
- · Salt and Pepper to season
- Tie the tenderloin with butcher twine to keep a round and uniform size. Season with the SPG rub and let it sit for 45 minutes at room temperature.
- Set your Memphis Wood Fire Grill to 225F and use oak pellets for this cook. Place the tenderloin in the grill and smoke it until it reaches an inner temperature of 115F. Melt the stick of butter in a small cast-iron pan in the grill as well. Tie the thyme and rosemary leaves together in a small brush. Throughout the cook, baste the tenderloin with the butter using the herb brush.
- Melt the butter over medium-high heat in a saucepan. Add the shallot, the tarragon and 3 Tbs of the peppers. Sauté until the finely diced shallot is translucent. Add the cognac and reduce. When almost dry, add the madeira wine and reduce until almost dry. Add the broth and reduce until it is syrupy. Add the rest of the peppers and the heavy cream. Season with salt and pepper if needed. Set aside.
- When the tenderloin reaches 125F, remove from the grill and let it rest in an aluminum pan. Pour any butter left in the cast iron pan over the tenderloin.
- Increase the temperature in the grill to 400F. Remove the indirect flame insert and insert the direct flame insert. Set the grill to direct flame mode and medium heat. While keeping the lid open, quickly sear the tenderloin on all sides. When you have a nice char, remove from the grill and serve with the Green Pepper Sauce.
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