This gourmet entrée is unbelievably easy to prepare and guaranteed to impress your guests every time you serve it. The pecan smoke gives the meat a rich reddish color and the taste is superb. A California Cabernet Sauvignon or a Merlot wine used as a steam marinade adds a robust flavor that is unique to the recipe.
8 to 10lb beef tenderloin, trimmed of fat
2 tablespoons garlic powder or Smoke N’ Spice red meat seasoning
1 tablespoon freshly ground pepper
4 pecan wood chunks (use hickory as substitute)
1 bottle (750 ml) Cabernet Sauvignon or Merlot red wine for water pan (reserve ½ cup for sauce)
Use an ice pick or long pronged forks to poke holes throughout the tenderloin so aromatic smoke and steam marinade can easily penetrate the meat. Rub the outside surface of the tenderloin with garlic powder and pepper.
Place wood chunks on charcoal or lava rocks and pour wine into water pan. Place tenderloin in smoker basket and set on lower level grill. Smoke cook for approximately 1 ½ to 2 hours (electric/gas smoker) or 2 ½ to 3 hours (charcoal smoker) for medium rare, longer if you prefer it to be more well done. If your guests have varying preferences of doneness, cut the tenderloin in half and cook the two sections for varying lengths of time. In our opinion, tenderloin is best medium rare but should never be cooked beyond medium. Use a meat thermometer to test doneness.
Prepare a natural juice sauce by simmering ½ cup red wine, ½ cup water and ½ cup chopped smoked tenderloin in a sauce pan for 15 minutes. Add salt and pepper to taste. Slice tenderloin and serve warm.