Mouthwatering Beef Tenderloin with Cowboy Butter for the Holidays

Smoking a whole beef tenderloin is an elevated classic dish that my family thoroughly enjoys, especially during the Holidays. It just feels like you are enjoying one of the best, most tender meats ever. I start off with a slather of The W Sauce and finish it off with a delicious Cowboy butter. In this recipe and accompanying video we are going to reverse sear (smoke and then sear) the tenderloin, so we get a smoked element, but also the amazing taste from the char of a great sear.

Tenderloin Recipe: https://www.meatchurch.com/blogs/recipes/beef-tenderloin
Cowboy Butter: https://www.meatchurch.com/blogs/recipes/cowboy-butter
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: https://bit.ly/447J0f7

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Hey I’m Matt with meat church today we’re smoking a whole beef tenderloin and we’re going to finish it with cowboy Butter well it’s right in time for the holiday season uh this is my absolute favorite thing to make a lot of debate about what you’re going to make during the holiday season a lot of people think prime rib is the ultimate I’ve been on record saying that because I do love it

Um I will tell you through my years of cooking outside I don’t think as many females love a prime rib as they do a whole beef tenderloin this eats more like a steak um you know it’s fet Manan when cut up into smaller portions and

Cooked as a steak so you can’t go wrong with this um it can be an expensive cut luckily during the holidays they often go on sale so hopefully that’s the case um at your local butcher but you know some people are intimidated about cooking this or a prime rib because they

Are incredibly expensive at times and people you know don’t want to spend that amount of money but it’s very very simple to cook so don’t sweat that um I’m going to show you a foolproof way and we’re going to finish it with a Twist this year with cowboy butter we’ve

Done this in the past uh really straightforward cook but I’m going to add two different things this year that I think that you guys will love and by the way if you’re doing a holiday ham if you’re doing a prime rib if you’re doing a turkey we put the holiday playlist up

We have you covered on all that we’ve got like four different ways to do prime rib um plenty of options you guys if this isn’t what you’re doing all right so let’s dig in what I’ve got here thanks to my friends at 44 Farms then in Cameron Texas is a never ever which

Means no hormones no antibiotics whole beef tenderloin it’s a beautiful piece of meat out of the package it may not look so beautiful but we’ll get it there and it’s actually really easy the first part we’re going to start out with your hands you don’t even need a knife in the

Beginning so this is called the chain and yes you can remove this mostly with your hands as I’m doing I’ve done no pre-work to this this came straight right out of the package up from Cameron I just use my hands to kind of separate and you’ll get to a portion

Here where you need to use your knife but remove the chain a lot of the chain is unusable but some of it is good to be ground up sharp boning knife is your friend and I’m just going to separate that some of that is good A lot of it is

Not but we’re going to hang on to it put it over here in a little pan all right what else do we need to do well now you need to get off any of this excess fat and same thing a lot of this you can actually pull off by hand that

You don’t actually have to trim especially on the top here and then you’re going to remove uh silver skin and we’re basically just going to trim this thing up uh to our liking well this one’s doesn’t want to be pulled by hand so we’re going to use our

Knife I did one of these earlier this month with my buddy Joe zala for his barbecue distribution box and uh if you guys are members of that club you see that we did a whole bunch of this by hand there we go there’s some of the hand stuff I pull

Off and then we’ll trim it so you got choices when you get in the trim here um you know I grew up very poor I would want to maximize every single bit of this so I would cook it all uh if you guys come from a competition background

Or watch competition Cooks they’ll trim their stuff to be extremely even so that it cooks very evenly uh and I will trim this down to kind of remove a piece of this uh because it will cook more even but I will use anything I trim off but

You certainly uh don’t have to um you don’t have to trim anything off if you don’t want to I always find that there’s people in a big family gathering that will be glad to eat the stuff that’s cooked uh to a little higher internal temperature than everything

Else so this comes from experience but it’s not hard to do at all uh by the way if you like filets this is would be the cheapest way to make um filets also all right so we got kind of the head and the tail here and yeah it does

Kind of look like a gigantic beef tender line clean up a little more here there we go so once you got it all Stripped Away you can take your knife and remove this completely and just kind of leave it in this cylinder type shape that

Would cook the most even I am going to leave this big portion on today and butcher twine it together if you want to leave this tail I would recommend folding it in here and tying that together as well and cooking it like that like I said I am going to cut the

Very tip of it off uh when I cooked with Joe funny enough um I actually ended up putting this in chili the next week which seems like expensive chili but it was really good and I’m just going to remove some of the silver skin be the most boring part of the

Video and after I do that uh we’re going to slather it up I’m going to slather with something unique today which I think is super tasty um and then uh we’re going to season it tied up and we’ll put it on the smoker so I’m just

Going to take my Bon knife reach right underneath this and just kind of angle it up a little bit of course for video never wants to cooperate I like to remove the silver skin for a couple reasons uh primarily so that my whatever I’m using as a binder and my seasoning can really

Penetrate the meat you’re not going to penetrate this silver skin otherwise and also isn’t a real Pleasant bite if you leave it this will be the hardest thing you have to do today but it’s really not that big a Deal all right that’s looking pretty good I’m super happy with that there we go so it’s pretty uniform obviously a little bit thicker here that’s okay the rest of this is is fairly uniform uh so let’s jump into slathering up and seasoning it prime rib video that I did last

Year I slathered with W sauce so this is my friend bear homan’s wstar sauce this is just Pro tip on taste if you know you know I don’t get paid 5 cents by these guys this is just a delicious product um I slathered a prime rib in it and it was

Awesome um I like this stuff straight out of the bottle so I thought it would be really good on here um if you don’t have this and it’s too close to Christmas don’t sweat it um you could just use olive oil um you don’t have to

Use a binder at all if you don’t want to I also love using the English mustard so kind of like a Wellington but use whatever you want it’s a way for the seasoning to adhere to the meat and stay adhere during the cook then we don’t need too

Much this stuff is delicious amazing in bloody marys I absolutely love it on chicken wings by the way get my one clean hand here woo little heavy we’re going to use what’s on the board a fun in cooking outside don’t be afraid to get messy with it your wife

Can’t get mad that you messed up your kitchen all right now we’re going to season it I’m going with uh my favorite beef combination which is our OG holy cow and our gourmet garlic and herb uh guaranteed winner the holidays it’s great on steak great on prime rib

Certainly great on tenderloin uh we’ve done this I love it same thing I did with Joe can’t get enough of it so our holy cow is a is a salt pepper garlic mix this is primarily what I’m going with today before I flip it over I’m

Going to put a little bit of our garlic and herb Italian blend seasoning just compliments beef really well let’s see and then after I do this I’m going to take some butcher twine I’m going to truss it all together uh just to help it stay uniform during the cook it’ll allow

It to cook more evenly and keep shape a little bit I’m going bare-handed touching the bottles just because I want the engagement from the glove police down in the comments below speaking of if you guys haven’t watched our Mean Tweets now will be a great time hit the meet tweets playlist

It’s where we address the haters haters don’t bother me 1% I love it I actually love their negative engagement feels the add Revenue so keep it coming but go watch those they’re a lot of fun especially at the holidays I’m going to go the cheater method I’ve just taken

Butcher twine here and I’ve cut off six or seven pieces or so uh you you can do the method where you wrap around tie it tight and I could go down and loop this down but let’s just keep it simple for you at home I’m going to lay six pieces

Of this out I’m going to tie it really tight I’m going to snip off the excess and then we’re going to move to Cooking All right it’s all tied up um I’m going to go over here and get my fire ready to roll we’re going to give this seasoning at least 15 minutes to it here um I recommend doing this the night before it’s not going to hurt it to let this

Sit in your fridge overnight and be prepared so the next day you can hop up and just get to cooking but I’m going to get my fire going we’ll see y’all back here in just a minute All right seasoning is adhered over there on that tenderloin so let’s talk about cooking today I’m cooking on my mil scale 94g offset with Post Oak now you can cook this on whatever you want you can put this in your oven if you want you can do it on a pellet grill

They all work and there’s a lot of variation with temperatures as well um I just kind of want subtle smoke I’m going 275 degrees today you could go lower if you want it smokier you could go hotter 325 350 whatever you want lower you go

The more smoky it’s going to get so I’m kicking I’m picking my kind of middle of the road kind of highend I guess I would say on the smoking uh Spectrum which is 275 and it’s going to take about an hour at that point to do the first step which

Is going to be we’re taking it to 115° internal I’m shooting for medium rare on this Tinder loin ultimately when we hit 115 I’m going to pull it off and I’m going to sear it a couple minutes aside on a raging hot charcoal grill over here

So I’m going to grab the tenderloin and throw it in smoker and I’m going to place the bigger end towards the fire because it could take the heat you could also turn it kind of sideways if you like but I like this because this the bigger end will catch the direct

Heat smaller in away from the fire using my instr thermometer I will check it along the way but from experience that size is going to take me about 1 hour so I’ll see yall then all right it’s been about an hour and 5 minutes we’ve been checking this

Along the way right in the thickest part right at 115 so we’re going to pull it off put it over on the Butcher Block to rest for about 10 minutes I’ll meet you over there all right we’ve let this rest for 10 minutes why do we do that this was a

Reverse sear where you smoke it first you sear it hard at the end um you you allow the meat to rest so the juices will redistribute throughout the meat now we can put that hard sear on it and we won’t have to wait at the end we’re

Just going to sear it and get to slice and eat normally I serve this with our horseradish cream that’s what we did in the video last year that um recipe is on the website it’s also in this uh recipe on the website but today we’re going to

Do something a little bit different um I’m going to serve this with my cowboy butter and this is also going to be down in the description I’ve already made it I actually made it this past weekend for the Cowboys game when they destroyed the Eagles so the butter tasted amazing but

This was basically two sticks of unsalted butter that I just softened uh and then put a bunch of really good stuff in it like Dijon mustard some holy cow a bunch of herbs in it Formed it into a log put it in the fridge uh and

Then I served it over steaks at my tailgate U but that would be really good dipping sauce for this so I thought why not do it for this and teach y’all something new so check that recipe out so I’m going to take some of that here

And I’m going to melt it over on my yakatori so I’ve just got a really hot charcoal grill set up here um you can sear this on a charcoal grill you can sear it in a cast iron skillet on your stove whatever you want to sear with but

This this is blazing hot I’ve got an insulated glove on but if my hand were off this I wouldn’t be able to hold it there for more than 2 or 3 seconds it’s it’s super duper hot I’m going to I’m going to drop this down one level real

Quick my favorite thing about the yakatori you can adjust the grates all right here we go here that Sizzle I’m going to give it about 2 minutes a side and I’m going to consider this four sides I’m going to sear the bottom the top and I’m going to

Roll it up on the edge and kind of get those sides as well because I want that caramelization around the entire thing um you could have just smoked this to to your desired internal temperature medium RAR is 130 to 135 um if that’s what I

Wanted to do I would have smoked it over there to about 127 or so let it carry over cook into low 130s but I prefer the taste of having that Char from the maler reaction that happens uh right here um over this hot fire and I think that

Crush just tastes better so searing this a couple minutes aside is going to get us in the 120s and make sure I don’t want to overcook this I like it to be under uh if anything and like I said in the beginning your pieces down here on

The end will be more well done so people like my wife Mrs meat Church likes it medium well then they can eat the ends and I can eat the biggest part uh in the Middle [Applause] All right beautiful color we’ve got on that should have said this earlier normally I cut the strings off before I throw it back on I’m not on my aame today it doesn’t matter if you cut them before you sear or not I normally do cut them before because often times the fire

Will just pop them I got lucky in this case and it didn’t so it did help it maintain its shape but I’m going to let this sit for just a second just to cool off I’m going to grab something to drink and we’ll see how we

Did all right it’s time to dig in and see how we did holiday theme we’re going red everything including the red Montana knife all right I’m going to go I cut the strings off by the way while this was resting going to go right here on that Mark a little money

Shoto # nailed it cut a couple slices off here well that is honestly I can tell you right now that’s how I love it and so hold this up here and show you that’s crazy tender I can already tell so outside you’re going to see the gray

That’s from the hard sear that we just put on there so going back to what I said earlier if you just straight smoke it through you’re not going to get that you’d have more of what I would call a coast to coast medium rare but with the reverse sear method the benefit I’ve

Said for years and years and years I think it’s the most Superior way to cook a steak is it gives you your desired DST medium rare all the way to the edge except for where you seared it and I seared that hard if I didn’t do 2

Minutes per side um it wouldn’t have that much gray in the middle uh traditional methods of cooking steaks where you’re going to have more targeted uh desired dness right in the middle so I mean look at that I mean it’s juicy as all get out so I’m going to cut it in half

Here take a little bite I mean I don’t even need teeth to eat that you just pull it apart 44 Farms beef is amazing but all right what do we get right off the bat well subtle smokiness which is delicious I think it’s like perfect for a holiday meal U

My wife isn’t going to be like that’s too smoky but the crust on the outside the holy cow garlic and nerve I told you it’s my favorite combination I can subtly taste the binder of the DU sauce it’s not overpowering I mean that is just like an

Amazing flavor but let’s go in here to this melted Cowboy butter look at all that how you think that’s going to be I ain’t mad at it damn that’s good that’s a winner I think this beats prime rib in my opinion just my two cents you can’t

Go wrong either way um so pick what you like um I’ll be doing some prime rib stuff next week I’m sure I can’t ever get enough of that but this is where it’s at uh and my family loves this so this is what’s going to be on our table

Uh on Christmas Day for sure but no matter what you do again you can hit our holiday playlist we’ve got all the big meats do a beef Welling we did one of those videos last year that’s you know some people think it’s intimidating but super fun to cook and mighty impressive

You slap a Wellington down um on the table in front of your family and they’re going to be blown away by it use some of these same techniques and then add a little puff pastry on the end so check out that video uh but make sure

You like And subscribe that’s how we did these free weekly videos for you guys without any paid advertisements for anybody this is just out of our passion for cooking and trying to encourage you to get outside and cook thanks for sticking with us see yall next week Oh