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Smoked Beef Tenderloin (with White Wine Mushroom Gravy)

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Smoked Beef Tenderloin is the ultimate melt-in-your mouth smoked beef. Topped with a light, yet luscious white wine mushroom gravy, this dish is perfect for special occasions.

How to Cook Beef Tenderloin Roast

Beef tenderloin is one of the most lean cuts of meat on a cow, which means it has a tendency to dry out rather quickly and become chalky. To prevent that from happening, we will be using our smoker for the reverse sear method. This allows the internal temperature of the meat to rise slowly during a low temperature smoke session and cook evenly from edge to edge. Then we let the meat rest and finish the cooking process with a direct heat, high temperature sear to lock in the juices and add flavor. I go into more detail about perfecting the reverse sear method in THIS POST. You can use the same method on nearly any thick cut of meat and it works beautifully!

Temperature for Beef Tenderloin

Rare: 125 degrees F
Medium Rare: 135 degrees F
Medium: 145 degrees F
Medium well: 155 degrees F
Well done 160 degrees F

The most important thing you need to remember during the whole cooking process is to keep an eye on the internal temperature of your beef tenderloin. I use and recommend an instant read internal meat thermometer. For this recipe, I used my bright orange Thermapen MK4. It is wicked fast and incredible accurate.

The BEST Beef Tenderloin Recipe

Now, I’m partially biased, but after testing many versions of this recipe, I feel like this one deserves the title. The beef tenderloin roast is lovingly rubbed with garlic, salt, pepper, and fresh thyme for a bright and punchy flavor. It’s then cooked low and slow on a wood-fired grill to add just a subtle hint of smoke. I prefer to use oak wood, it pairs beautifully with beef. Finally, the smoked beef tenderloin roast is seared over high, direct heat to lock in the juices and flavor and add a beautiful exterior crust.

You could stop right there and I would still feel confident that this is the best beef tenderloin recipe that ever was. But I didn’t stop there. I created the perfect topping for a roast fit for royalty. That’s right, a white wine mushroom gravy. Rich and indulgent, but light enough to not overwhelm the meat itself. It adds just the right amount of fattiness to an otherwise lean piece of meat. I hope you enjoy this recipe! If you give it a try, please come back and leave a comment or give me a tag on Instagram or Facebook so I can see your beautiful meal.

Smoked Beef Tenderloin (with White Wine Mushroom Gravy)

Print Recipe

Servings Prep Time
6 people 10 minutese
Cook Time Passive Time
1.5 hours 10 minutes
Servings Prep Time
6 people 10 minutese
Cook Time Passive Time
1.5 hours 10 minutes
Smoked Beef Tenderloin (with White Wine Mushroom Gravy)

Print Recipe

Servings Prep Time
6 people 10 minutese
Cook Time Passive Time
1.5 hours 10 minutes
Servings Prep Time
6 people 10 minutese
Cook Time Passive Time
1.5 hours 10 minutes

Ingredients

White Wine Mushroom Gravy

Servings: people

Instructions

  1. Preheat your smoker to 225 degrees F.

  2. In a small bowl, combine the garlic, thyme, salt, pepper, and olive oil for the wet rub. Spread the rub on all sides of the trimmed tenderloin roast. Place the roast on the smoker and cook for approximately 1 hour, or until the internal temperature of the roast reads 115 degrees F if you want to finish with a rare roast. For medium rare, take the temperature up to 125 degrees F for this step.

  3. While the tenderloin is smoking, prepare the white wine mushroom gravy. In a large saute pan over medium heat, melt the butter. Stir in the shallots and cook until translucent, about 3-4 minutes. Carefully stir in the mushrooms and cook, stirring often, until the mushrooms are darker in color and soft, about 5 more minutes. Dump in the flour and stir until well combined.

  4. Pour the white wine over the mushrooms and stir vigorously, scraping the bottom of the pan to loosen any cooked on browned bits. Stir in the beef stock and heavy cream. Season with the salt, pepper, and fresh thyme. Set aside, but keep warm.

  5. Once your tenderloin has reached your desired temperature from the first step, remove the roast to a cutting board and allow to rest. Preheat either your grill, or a cast iron skillet with 1 Tablespoon olive oil, to high heat. Sear the tenderloin on all sides to form a nice exterior crust. This should only take 1-2 minutes per side. This final step will bring your tenderloin up to your desired doneness, 125 degrees F for rare of 135 degrees F for medium rare.

  6. Transfer to a cutting board, rest for an additional 5 minutes, then slice into 3/4 inch thick medallions. Serve topped with the warm white wine mushroom gravy and fresh thyme leaves.

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Smoked Beef Tenderloin (with White Wine Mushroom Gravy) was originally posted at https://heygrillhey.com/recipe/smoked-beef-tenderloin-with-white-wine-mushroom-gravy/ by Hey Grill

 

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This Twice-Baked Soufflé Is Twice As Forgiving

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https://images.food52.com/70XXUJHm-NgaDqH_UXWOO4gsSN8=/b485e1ad-a01f-48d6-b65e-86dea76c5746--2018-0328_twice-baked-souffle-process_3x2_ty-mecham_022.jpg

Please raise your hand if you have ever felt personally victimized by soufflés.

Well, it’s not just you—soufflés have quite the reputation. You can pour your heart, soul, and frothy mixture into little ramekins and they still deflate like a sad balloon as soon as they come out the oven. Even Julia Child wrote 16 (!) pages on mastering soufflé techniques and recipes.

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But San Francisco Chronicle columnist Jessica Battilana has a smart sidestep in her new book, Repertoire: All the Recipes You Need:

One easy work-around is to bake the soufflés twice, a trick I learned from Anne Willan at La Varenne; it liberates the cook from the high-stakes moment of pulling a soufflé from the oven and serving it before it deflates.

Liberating is right! This approach follows the familiar formula of whipping egg whites and folding into a velvety yolk mixture, baking until puffed and golden brown, then removing and watching them deflate. Once cool, remove the soufflés from the ramekins into a gratin dish and coat with cream and cheese. Sure, you could pop them back in the oven, but what’s the rush?

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“Take your time!” —these soufflés Photo by Ty Mecham

“At this point, the soufflés can be covered with plastic wrap and refrigerated for up to 24 hours,” says Battilana. “I’m telling you, this recipe is magic.”

A second turn in the oven puffs them right back up. Maybe soufflés aren’t so mean after all.

Makes 6 soufflés

  • 5 tablespoons unsalted butter
  • 1/2 cup finely chopped leeks
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • 1 teaspoon kosher salt
  • 1 pinch ground nutmeg
  • 1 1/2 cups grated Parmigiano-Reggiano
  • 1 cup heavy cream
  • 5 eggs, separated

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What’s your best tip for soufflé success? Share in the comments!

Tags: Tips & Techniques, Books

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This Twice-Baked Soufflé Is Twice As Forgiving was originally posted at https://food52.com/blog/22065-twice-baked-souffles-are-the-nicest by Katie Macdonald

 

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Accessories

Best Tools for Lighting Charcoal

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If you can’t light your charcoal, nothing is getting cooked tonight.

But what’s the best way to get that pile of cold charcoal burning hot?

If you have had a bit of a poke around the internet, you might have heard of charcoal chimney starters. They’re a pretty standard way to light charcoal. But are they the best option for you? What if you don’t have any extra cash to buy a gadget that will help get the job done? Will a splash of lighter fuel be of any assistance?

We have sought out the best tools available for lighting charcoal. We also have some handy information to share with you regarding what you should definitely not be doing when lighting up your smoker.

Best charcoal chimney – Weber Rapidfire Chimney Starter

Weber 7416 Rapidfire Chimney Starter

The Weber Rapidfire Chimney Starter is a great example of a well made, reasonably priced chimney starter. The Weber Rapidfire holds enough coals to fill a 22½ inch Weber Kettle, and is about 12 inches high.

There isn’t much more to a chimney starter than a thick metal tube divided into an upper and lower compartment, and a handle. But don’t be fooled by the simplicity of the concept. We have heard from some who have bought cheaper chimney starters that they just don’t work. And that’s even after dousing the coals in lighter fuel.

So why is it that such a simple design can fail, especially when most people who use chimney starters swear they work so well? It all comes down to the subtleties of the design.

The Weber Rapidfire has a cone shaped bottom which means it starts up fast, and channels the heat to the coals, where you want it. This further reduces the temptation to use lighter fuel, which you should definitely not do (more on that later in the article).

To use it, scrunch up 2 or 3 sheets of paper and place them in the bottom compartment, and place your coals in the top compartment. Light the paper and wait for around 5 minutes. After 5 minutes, grab the starter by the handle and give it is shake to make sure all the coals are lit. After about 15 minutes, have a peek — all the coals will be white hot and ready to go.

 

What We Like:

  • It’s made by Weber. There is a level of confidence that comes with a product made by a trusted brand in the barbecue world.
  • The double handle system makes pouring out the hot coals a lot easier. As this is a bigger chimney, you don’t want to be dropping those red hot coals on yourself!
  • The cone shaped interior helps light the coals quickly and evenly. You won’t even be tempted to use lighter fluid.

What We Don’t Like:

  • We have heard some complaints that the metal and rivets are a little flimsy. But on the whole, most who have bought this product feel that the quality is not a problem.

A note on safety — when the coals are lit, you will need to wear gloves while handling the chimney. The chimney starter gets incredibly hot, so you need to be careful when handling it.

We have even heard that you can use a chimney starter to cook! Place your wok on the top of the chimney starter once the coals are lit and it is just as good, if not better than, any hotplate you have in your kitchen!

Just about everyone we have heard from who has one of these say it works every time and makes lighting their coals a breeze. A common comment is that they are all a little baffled as to why they didn’t purchase one sooner.

Get the latest price on Amazon.

 

Best Propane Charcoal Starter – Red Dragon Propane Torch

Red Dragon VT 3-30 C 500,000 BTU Heavy Duty Propane Vapor Torch Kit

If you like the idea of hitting your coals with some serious heat to get them cranking fast, then the Red Dragon Propane Torch is worthy of some attention.

In fact, some may even feel this starter could fall into the “overkill” category, as it is a heavy duty unit. It can also be used to kill weeds and clear scrub, so it is a great tool to have on hand if you have a bit of land to maintain.

Despite it’s heavy duty appearance, the blowtorch is actually the perfect way to light your charcoal for a low and slow cook efficiently. The idea is to light just enough coals so that the barbecue comes up to the desired temperature and stays there, rather than getting hotter than the target temperature and dropping.

To do this, fill your cooker with charcoal, and target 2 or 3 spots with your blowtorch, for a minute or two each. Give the charcoal full access to oxygen for 5 or 10 minutes, then shut the lid. Watch the temperature rise and stabilize at the level you are after, and you are ready to add your smoking wood.

The Red Dragon Propane Torch attaches to a regular barbecue gas cylinder. While your cylinder may be quite cumbersome, if you are using it to barbecue, all this equipment is likely to be in one spot anyway.

This unit has a squeeze handle, meaning you have nice control over the intensity of the flame. We have heard from those that have bought the unit that it is well built with quality fittings. It is also easy to assemble; all you need is a wrench and the ability to follow some instructions.

 

What We Like:

  • This is a heavy duty unit and is multi-purpose. In fact, you might find this a handy piece of equipment to have on hand for more than just lighting your barbeque.
  • The unit is well made and should last a long time.
  • Assembly is quick and easy. You will need a couple of wrenches, but that’s all.
  • Unlike gasoline or other fire starting chemicals, propane is flavorless and odorless.

 

What We Don’t Like:

  • This is not built purposely as a barbecue lighter. As such, the long nozzle and general size of the unit can make it a little awkward to use. This is especially true in the case of ‘green egg’ cookers, as you will need to get the nozzle down into the barbecue to light the coals.

We have heard that some people experience gas flow issues.

In reality, this unit is a little more than a charcoal starter. While it will do a great job of lighting your coals fast, if you are also after a way to control weeds without the use of chemicals, or burn off some greenwaste, this is the perfect tool for the job.

Get the latest price on Amazon.

 

The Best Electric Charcoal Lighter – Looftlighter Charcoal Starter

If you don’t have much patience when it comes to lighting your charcoal, a little extra cash can buy you a product that gets your charcoal red hot and ready to go in around 10 minutes.

The Looftlighter is an electric device that blows superheated air out the end of a nozzle. And by superheated, I mean more than 1200°F.

Start up the device, and place the nozzle in contact with the charcoal. When the charcoal starts to light up, you will see small sparks flying out. Once this happens, pull the nozzle back from the charcoal a little, but keep the hot air up to it.

At this point, you can either focus on heating up one area of the charcoal, or move the Looftlighter around and light up the edges of individual coals throughout the pile. Either method will work and it really comes down to your preferences after some trial and error.

This product comes with a 2 year warranty. This is good to know because, compared to other charcoal lighting tools, this one is a little expensive. However, most people who have purchased one find that they are well made and work as described.

The unit’s power chord is 10 feet long. While the chord length is generous, you will still need to think about where you place your barbecue in relation to power outlets, which could be a bit of a pain. When camping, for example, this might not be the best tool.

 

What We Like:

  • The speed at which you can have your barbecue lit and ready to go when using this device is very appealing.
  • Quality construction with a 2 year warranty.
  • No need to use paper or fuels to get your coals lit. Even if you are using a starter chimney, in windy conditions the ash coming off the paper can be messy.
  • The unit comes with a hanger which doubles as a bottle opener. Nice touch.
  • The air that the Looftlighter blows out is so hot that you can light wood with it, making it a bit of a barbecue allrounder.

What We Don’t Like

  • The unit is a little noisy. While this isn’t necessarily a deal breaker, be warned that the sound is akin to that of a small leaf blower. If that kind of a sound would grind your gears, it is worth considering that before you outlay the money.

Unlike chimney starters, you do have to physically hold the unit to the coals throughout the lighting process. While it only takes 5 – 10 minutes to do the job, you might find this a little irritating.

While you could be forgiven for thinking this is just a toy for big people, we have found that it does actually work, and works well.

It is built to last, lights your charcoal fast, and saves you the task of sourcing old newspapers, school books or bank statements to burn in order to get your barbecue started.

Get the latest price from Looftlighter.

 

How NOT to light charcoal

I have alluded to this topic throughout this article. One of the biggest misconceptions out there is that fuel, gasoline, spirits (anything smelly and chemical-ly) is a good way to light your coals. It is not.

Not only is it unnecessary (especially now that you know what great options that are out there), but it will also make your food taste terrible. It will taste like petrol, or lighter fuel, or whatever it is you doused your charcoal with.

Worse still, using such chemicals can be downright dangerous. The fumes that come off them are toxic, and the very worst case scenario is that they can kill.

Not to mention the potential for burns. Stray sleeves, arms and faces, for example, hovering over a struggling fire while lighter fluid is being squirted onto it is a recipe for disaster.

What about the easy lighting charcoal you see in the stores? In the wise words of Meathead Goldwyn from Amazingribs.com

 

“… stay away from the easy lighting charcoal. Just open the bag and smell. They are soaked in mineral spirits. All the way to the core. So petroleum products are in the smoke right to the end. And you can taste it in the food.”

 

Light Charcoal the Low Tech Way

We have talked about the latest and greatest way to light your charcoal, but if you don’t have the inclination or the extra cash to buy one of these tools, don’t forget you can go old school. Yep, some paper and a match will still do the trick.

Exact methods vary, but the basic idea is to put down some paper, egg cartons, old bits of cardboard, with or without some fire lighting cubes underneath your coals. Light the paper, and wait for the charcoal to light up.

There are some minor variations to consider. For example, how tight to scrunch the paper, whether to douse the paper in cooking oil or not, or if fire lighting cubes are really necessary. But you get the basic idea.

Just be careful of the ash that can blow off your paper or cardboard. In windy conditions, ash can take off and light up your garden, which you really don’t want happening. If you are lighting up low-tech under a tree with low hanging branches, or the lawn has dried out a bit in the summer, it is a good idea to take extra care.

 

Wrapping It Up

We hope you have enjoyed our roundup of the best tools for starting charcoal. Lighting your charcoal need not be a stress inducing aspect of the barbecuing experience. With the right tools and a little bit of know how, it is not too difficult.

Whether you go high-tech with a gadget like the looftlighter, or stick to the old school techniques such as scrunched up paper and matches, there are plenty of ways to get the job done.

What method do you use to light your charcoal? Do you have any tips or tricks that you would like to share? Let us know in the comments below. And if you have found this article helpful, but sure to share!

The post Best Tools for Lighting Charcoal appeared first on Smoked BBQ Source.

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Best Tools for Lighting Charcoal was originally posted at https://www.smokedbbqsource.com/best-tools-for-lighting-charcoal/ by

 

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Cooking Tips

Streusel Coffee Cake: The Perfect Recipe for Brunch

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Its crispy topping, gooey center and buttery flavor make streusel coffee cake a perfect treat for any time of day, especially for Sunday brunch. If you have never made this classic cake at home then it's time to roll up your sleeves and get to baking.

Making streusel coffee cake isn't a complicated process. It begins with the crumbly topping – usually a blend of butter, flour, brown sugar, and cinnamon. Next comes the delectable filling (also laced with cinnamon) then it's time to whip up the batter and put it all together. Sounds easy, right?

If you are hungry for a homemade sweet treat give this ultimate streusel coffee cake recipe next time you have the gang over for brunch.

Streusel Coffee Cake Recipe

Give this video a watch to learn how to make a streusel coffee cake from scratch. You'll learn plenty of nifty tips and tricks from Lindsay over at Everyday Food. Her cake is drizzled with icing but you can make your streusel coffee cake without it.

Find the full recipe here. Bon appetit!

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Streusel Coffee Cake: The Perfect Recipe for Brunch was originally posted at https://www.finedininglovers.com/blog/food-drinks/streusel-coffee-cake/ by Rose Y. Colón-Singh

 

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