Whole Beef Tenderloin trimmed into Filet Mignon Steaks and cooked with a reverse-seared – then basted with a Garlic Butter while they get flame-kissed over open flames

• 5 – 12oz Beef Tenderloin Filets (AKA – Filet Mignon Steaks)
• 1/4 cup Worcestershire Sauce
• 1/2 cup Killer Hogs TX Brisket Rub
• 1 Tablespoon olive oil
• 8 cloves garlic minced
• 1 shallot minced
• 2 sticks salted butter
• 1 Tablespoon chopped parsley

Instructions

1. Drizzle the outside of each steak with worcestershire sauce and season heavily with TX Rub (coarse salt and black pepper can substitute).
2. Set up a grill for 2 zone cooking – hot and cool side.  I used my primo ceramic grill running Royal Oak Lump charcoal but any grill will work.
3. Keep the grill between 275-300°F for the first stage of the reverse sear. Place a probe thermometer in the center of one of the filets and set each steak on the cool side of the grill to start away from the direct fire.
4. Once the internal temperature reaches 115°F – about 25 minutes; remove the steaks from the grill and place on a foil lined sheet pan. Rest the steaks for about 15-20 minutes. You will notice the temp continues to climb but it will eventually stop and start to drop. This is where you want to do the sear stage.
5. While the filets are resting – add a drizzle of olive oil to an iron skillet. Add the garlic and shallot and saute until soft – season with a little TX rub for flavor.
6. Move the skillet off the direct heat and add the butter. Stir until the butter melts about 2 minutes and add the chopped parsley.
7. Brush each filet with the butter mixture and place over the direct heat (Fire side) of the grill for 1 minute on each side.  Continue brushing with butter at this point and only cook until a char starts to form.  It should take about 1-2 minutes total each side.  It is important to not walk away and be extremely careful at this point because the fire will be rolling.
8. Remove the steaks from the grill once seared and brush with additional garlic butter.  Rest the steaks for 5 minutes and serve.

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

• 1 whole beef tenderloin
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Killer Hogs AP seasoning
• 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

• 3 pints sliced mushrooms
• 1 shallot finely chopped
• 5–6 cloves garlic minced
• 1 cup red wine
• 1 cup beef broth
• 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
• 1/2 stick butter
• 2 teaspoons Killer Hogs AP Seasoning
• Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 – 2 hours until mushrooms and garlic are tender.

Instructions

1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
6. Slice the tenderloin into desired thickness and serve.