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New Beef Tenderloin Marinade


Perchoutofwater
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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.

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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.

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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.

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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.

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