Perchoutofwater Posted July 19, 2010 Share Posted July 19, 2010 This weekend tried something a buddy of mine recommended. It produced the best beef tenderloin I've ever cooked or tasted regardless of method. It is real easy. Marinade tenderloin in 2 parts EVOE 1 part Balsamic Vinegar 1 part Maple Syrup Let marinate overnight. Lightly pepper and throw on the smoker with some mesquite for 2 hours in 15 minutes at about 225. Real simple, real good. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 19, 2010 Share Posted July 19, 2010 marinades serve 3 purposes: flavor, preserving, and tenderizing. i'll marinate buffalo, elk, venison, lamb, etc tenderloin....but leave beef alone. between the marinade and the slow cooking...bet you didn't need a knife. Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted July 19, 2010 Share Posted July 19, 2010 I dont like to marinade mine either. My favorite way to do tenderloin is a mixture of fresh herbs and minced garlic. I usually trim and truss the loin then put a light coat of olive oil on it. I then mince up a few heads of garlic and rub it over the loin followed by a generous coating of fresh herbs, whatever you have around. I put a good sear on the all 4 sides and take it off the direct heat to bring it up to temp. Yummy. Quote Link to comment Share on other sites More sharing options...
Swiss Cheezhead Posted July 27, 2010 Share Posted July 27, 2010 marinades serve 3 purposes: flavor, preserving, and tenderizing. i'll marinate buffalo, elk, venison, lamb, etc tenderloin....but leave beef alone. +1. I ain't hatin' -- to each their own -- but I like experimenting with different spice rubs every time I grill a steak. And I'm surprised you put 'em in a smoker, too, Perch. I've found even using hickory or mesquite in a regular grill (instead of plain charcoal) affects the taste more than I like for beef. Bottom line for me is that beef is as close to a naturally perfect food as I've ever had; I mostly try to find good cuts at good prices and then spice them only as much as I can while still maintaining the beef flavor. Quote Link to comment Share on other sites More sharing options...
Scooby's Hubby Posted July 27, 2010 Share Posted July 27, 2010 (edited) I would not use sugar (syrup, honey, etc.) before cooking because it's taste is transformed when heated/burned. :jumpingonbandwagon:: Edited July 27, 2010 by Scooby's Hubby Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted July 29, 2010 Share Posted July 29, 2010 leave beef alone. Sometimes I like to baste the bologna. . . is that so wrong?? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 29, 2010 Share Posted July 29, 2010 i'll amend my comment....... i will use infused oil, salt and pepper to cook beef tenderloin. Quote Link to comment Share on other sites More sharing options...
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