Whether you’re planning to ring in the New Year by hosting a festive sit-down dinner or an over-the-top buffet, there’s nothing more celebratory than a whole beef tenderloin.
Yes, it’s extravagant. And, no, it’s not inexpensive. But it’s guaranteed to delight the carnivores in your circle—especially when smoke-roasted to sanguine perfection. An added bonus? It’s ridiculously easy to prepare—you can even do it ahead—and can be served warm or at room temperature.
But you can’t smoke beef tenderloin the way you would brisket or other tough fatty cuts. 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 finish it over a screaming hot fire. Ideally you’ll have a dual function smoker (that both smokes and grills) or a kettle grill, but we’ve included workarounds if you don’t.
From all of us here at BarbecueBible.com, have a safe, happy, healthy, and prosperous New Year!
—Steven, Nancy, Molly Kay, Joanna, and Moira