Chateaubriand (beef tenderloin)

Beef tenderloin, thick sliced for serving

Smoked beef tenderloin, also known as chateaubriand, which is the same cut of steak that filet mignon comes from.

Began with a 4 to 5 pound hunk of beef tenderloin. You will need to request it from the butcher in the Meat Department of your supermarket or Costco.

Separate the side "chain" from the main roast; remove all silverskin and excess fat. Tie the remaining chain into an even round log with butchers string.

Shape the main roast as well, folding the tail onto itself to keep the log as even as possible; tie off with string.

Dry brine the meat with kosher salt (tablespoon per each two pounds). Allow to rest, uncovered, in fridge 12-24 hours.

Sprinkle some Butchers Phosphate TR powder onto the meat. Sprinkle some ACCENT as well. Drizzle some Head Country marinade (not too much). Then apply the beef rub (no salt in the rub, since the meat was dry brined).

Beef tenderloin, ready to slice and serve

My rub includes lots of pepper, some garlic,mustard powder, shitake mushroom powder, worchestershire powder, some onion powder, some chili powder; a little cayenne, a touch of brown sugar, and a good portion of freshly ground, fresh rosemary & thyme herbs.

For added flavor and moisture, I usually inject some Coca-Cola into the center of the meat.

Smoke at low temp 180 for around 45 minutes or so to absorb smoke.

Then kick up the temp to 225 and continue to smoke until meat internal temp is 130.

Transfer the meat to a red hot charcoal grill; onto Grill Grates heated to 600 degrees for a good sear. Yeah, I use a laser thermometer to measure the grates.

Sear on all sides for a few minutes to get a nice crust. Baste the meat with melted butter infused with garlic, rosemary, and thyme as you sear the meat. The melted butter will drip and flare up, but a touch of fire is just the ticket for a nice finishing char.

Watch your internal meat temperature closely. We don’t want the center to exceed 130-135 for a juicy pink medium.

Remove and let the meat rest while loosely tented under foil. Slice and enjoy!!!

Sound Q Beef Rub:

3 tablespoons coarsely ground black pepper

1 tablespoon brown sugar

1 tablespoon onion powder

2 teaspoons of smoked paprika

2 teaspoons dry mustard

2 teaspoons garlic powder

2 teaspoons chilli powder

1 teaspoon or so of cayenne

2 teaspoons of shitake mushroom powder; 1 teaspoon of Worcestershire powder.

Add freshly ground thyme & rosemary herbs….  Use a spice grinder.  Around 2 teaspoons of each, but who measures?