Grilled Texas Tenderloin | James Beard Foundation
Oak wood chips lend this succulent tenderloin a powerful smoky flavor. Other than that, all this meat needs is some salt, pepper, and cayenne.
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Cooking tools:
- Smoker
- Grill
- Drip pan
- Instant-read thermometer
- Pastry brush
- Pan
- Mixing bowl
- Colander
- Paper towel
- Measuring cup
- Measuring spoon
Ingredients
- 3 cups oak wood chips
- 3/4 cup kosher salt, preferably Morton
- 2 tablespoons coarsely ground black Tellicherry peppercorns
- 1 1/2 teaspoons cayenne pepper
- 1 whole beef tenderloin, about 5 pounds, at room temperature
- 2 tablespoons olive oil
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