Best Idea to Homemade Yummy Oven - Smoked Beef Tenderloin

Wishing to dine Oven - Smoked Beef Tenderloin a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with helpful ways on producing a Oven - Smoked Beef Tenderloin like a famous chef made.

We hope you got benefit from reading it, now let's go back to oven - smoked beef tenderloin recipe. To cook oven - smoked beef tenderloin you need 16 ingredients and 9 steps. Here is how you do it.

To make an unforgettable Oven - Smoked Beef Tenderloin, here are the materials needed:

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

After readying the materials, next you are good to make your appetizing Oven - Smoked Beef Tenderloin by following the guidances below:

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..

Recipe : Oven - Smoked Beef Tenderloin

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