Viking QSC200SS Cookbook - Page 14

Beef Bourbon-Soaked Smoked Tenderloin This juicy tenderloin cooks on moderately high heat, giving it a nice short cooking time! It's delicious served with your favorite sides or on small dinner rolls as cocktail sandwiches. 1 4 to 5-pound beef tenderloin, well trimmed, washed and dried with paper towels Granulated garlic or garlic powder Coarsely ground black pepper 1 1/2 cups soy sauce 1 cup bourbon 1 handful hickory or pecan wood chunks Water Sprinkle the tenderloin generously with the granulated garlic and black pepper. Combine the soy sauce and bourbon in a 2-gallon zip-top freezer bag and squeeze to combine. Add the seasoned tenderloin, seal bag tightly and refrigerate overnight. Place wood chunks in a bowl and cover with water. Remove tenderloin from refrigerator. Drain and discard marinade. Dry tenderloin and set aside at room temperature while you light your C4. Preheat C4 to 450ºF Sprinkle all of the wood chunks over the hot coals. Place rack in C4. Place tenderloin on rack, close dome and adjust both dampers to three-quarters open. Cook for 35 to 50 minutes, turning twice to cook all sides evenly, until an instant-read or digital meat thermometer registers 125ºF for rare to medium-rare. Rest tenderloin at room temperature for 15 to 20, during which time it will increase in temperature between 130 to 135ºF. Slice and serve. Makes 8 servings Notes: 14