Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, beef tenderloin with smoked gouda crust. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
The Traeger Smoker is being used as an outdoor convection oven, with a hint of smoke flavor. Once you try this, you will never cook a beef. Tender, juicy beef tenderloin is an amazing meat for the smoker!
Beef tenderloin with smoked gouda crust is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Beef tenderloin with smoked gouda crust is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have beef tenderloin with smoked gouda crust using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beef tenderloin with smoked gouda crust:
- Get 4 tenderloin steaks
- Make ready 1/2 cup panko breadcrumbs
- Prepare 1 tablespoon melted butter
- Prepare 1/8 cup finely grated smoked gouda
- Prepare 1/4 teaspoon smoked paprika
- Take 1/4 teaspoon garlic powder
- Take 1/4 teaspoon dried parsley
- Prepare 1/4 teaspoon dried oregano
- Prepare 1/4 teaspoon fresh rosemary
- Prepare 1/4 teaspoon salt
- Take 1/4 teaspoon fresh cracked black pepper
Traeger Smoked Beef Tenderloin goes on the grill as a long, sort of terrifying raw hunk of meat, and in less than an hour turns into something really incredible. This cut of steak is so tender and so full of rich beefy flavor, you're going to keep this one on deck anytime you want to feel a little fancy, but also. Traeger Smoked Beef TenderloinOr Whatever You Do. But you can't smoke beef tenderloin the way you would brisket or other tough, fatty cuts.
Steps to make Beef tenderloin with smoked gouda crust:
- In a small bowl, mix all dry ingredients, then add melted butter and mix well.
- Place ingredients between a folded sheet of parchment paper or saran wrap, and press flat. Place in fridge to solidify fats.
- Season steaks with your choice of seasoning. I use sea salt, fresh cracked pepper and fresh rosemary.
- Sear your steaks on all sides over med-high heat in a cast iron skillet. Outside should be deep brown, but inside should still be red.
- Set oven to broil at 400°, and use middle oven rack.
- Remove crust ingredients from fridge, cut to required size and place on top of steaks. Place steaks in the oven in the same cast iron skillet, broil for approximately 7-10 minutes.
- Check temperature of steaks. The trick to a perfect steak is temperature, not timing. The steaks will continue to cook from the residual heat of the pan, and the crust will bubble and brown. Remove when crust is brown and steak is 71°, let sit for 5 minutes before serving.
Tenderloin demands a sizzling crust with a blood-rare or medium-rare center. Enter the so-called reverse-sear method, where you partially cook the beef by slow-smoking at a low temperature, then nish it over a. Rub herb-oil over beef tenderloin, and sprinkle evenly with salt and pepper. Smoke tenderloin, covered with smoker lid, until a thermometer inserted in. Roasting a whole beef tenderloin can seem intimidating at first - after all it's an expensive cut of meat that you don't want to ruin!
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