Smoked beef tenderloin with smoked garlic aioli
6
Points®
Total time: 1 hr 55 min • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Step up your grilling game and add smoked meat to your repertoire with this wonderful recipe. Garlic rubbed beef tenderloin is center stage with a roasted garlic aioli, both smoked together. Try varieties of wood such as pecan, apple or cherry to get a smooth smoky product. If you prefer a stronger flavor, hickory and mesquite chips will do the trick. Alder wood, though flavorful, is best used with fish and poultry. The smoked garlic aioli is a great addition to the meat and amplifies the flavors. Use this recipe for entertaining or for an upscale cook-out. Asparagus and some whipped potatoes make nice sides or serve this beef over a bed of arugula and spinach with some slivered red onion for a delightful main dish salad option. Leftovers make a great breakfast treat topped with an over easy egg.
Ingredients
Woodchips
3 cup(s)
Garlic
2 medium clove(s)
Garlic
6 medium clove(s)
Black pepper
1.5 tsp
Kosher salt
1.5 tsp
Uncooked lean tenderloin beef
2 pound(s)
Extra virgin olive oil
1 tsp
Reduced calorie mayonnaise
6 Tbsp
Water
1 Tbsp
Red-wine vinegar
1 Tbsp
Chives
2 Tbsp
Smoked salt
1 pinch(es)
Instructions
1
Place wood chips in a large bowl, cover with water and place a heavy plate on top to keep them submerged; soak 30 minutes.
2
Mix together 2 minced garlic cloves, 1 tsp pepper and 1 tsp salt in a small bowl; rub mixture evenly over beef and set aside.
3
Place whole garlic cloves in center of a piece of aluminum foil; drizzle with oil and wrap cloves in foil. Set beef aside while you prepare your grill.
4
Make sure your grill grates are super clean, then prepare your gas or charcoal grill for indirect heat. Drain wood chips and place in center of a large piece of aluminum foil; wrap them up to create a neat package (using a second layer of foil if needed). Using a paring knife or skewer, poke a dozen holes in top of packet and place packet over hottest part of grill (either directly on coals of a charcoal grill or on heating element below grate of a gas grill); cover grill until smoke appears, at least 15 minutes.
5
Place beef and wrapped garlic on cooler side of grill. Cover grill and cook garlic until cloves are softened (check by unwrapping package), about 15 minutes; set garlic aside. Cook beef, uncovering grill to turn beef a few times, until it is just firm to the touch and registers at least 140ºF – 145ºF in center, about 35-45 minutes depending on thickness. Remove beef from grill and sprinkle with smoked salt (optional); let rest 5-10 minutes.
6
While beef rests, unwrap smoked garlic; place in a food processor with mayonnaise, water, vinegar, remaining 1/2 tsp pepper and remaining 1/2 tsp salt. Process until pureed; transfer to a small bowl and stir in chives.
7
Thinly slice beef against grain; serve warm or at room temperature with smoked garlic aioli.
8
Serving size: 3 oz beef, 1 Tbsp aioli
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