Bold beef tenderloin gets a lighter accompaniment with juicy sweet corn and fresh Israeli salad.
.Ingredients:
Barrel cut beef tenderloin
4-5 lb Chairman’s Reserve® Beef tenderloin
sweet Florida corn smoked in the husk
6-8 ears of corn
Israeli salad
2 tomatoes
1 whole cucumber
1 small onion
2 tablespoons of extra virgin olive oil
Juice of 2 lemons
1 teaspoon of Redmond’s Real Salt®
Directions:
Barrel cut beef tenderloin
- Trim and breakdown the whole beef tenderloin. Cut into 4’’ sections and hand trim the filet cuts, removing any silver skin and excess fat.
- Heavily season your meat.
- Place indirect on the cool side of your 2-zone setup at 350°F until the center of the filet hits 110°F. Then place on the direct side until the internal hits your desired temperature.
Israeli salad
- Chop the tomatoes, cucumber and onion into small pieces, or use a chopper. Add the olive oil, lemon juice and salt. Combine well and place in the refrigerator for at least 1 hour.
sweet Florida corn smoked in the husk
- Trim the ends and excess husk from the corn, place on indirect heat at 350°F, husk on for about 1 hour.
- Take them off the smoker and let them cool for 20 to 30 minutes. Peel and add desired toppings.
Recipe courtesy of Gabe Weiss.
