Jul 14 2026
Restaurants›The Kitchen Restaurant›Barrel Stave Smoked Angus Beef Tenderloin Recipe

Barrel Stave Smoked Angus Beef Tenderloin Recipe

Inspired by The Kitchen Restaurant
Time3h
Serves4

Caramelized Onion Tarte, Sauce Soubise, Rosemary Shallot Butter, Confit of Pearl Onions and Crispy Onion Rings. A sublime beef dish that celebrates the culinary history of onions.

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Ingredients

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Beef Tenderloin

Caramelized Onion Tarte

Sauce Soubise

Rosemary Shallot Butter

Confit Pearl Onions

Crispy Onion Rings

Method

Prepare the Beef

  1. 1

    Smoke the Beef

    Season the Angus beef tenderloin with salt and black pepper. Soak the barrel stave chips in water for 30 minutes, then drain. Preheat a smoker to 225°F (107°C). Add the barrel stave chips to the smoker and place the beef tenderloin inside. Smoke for 1.5-2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Make Caramelized Onion Tarte

  1. 2

    Caramelize Onions

    In a large skillet, heat olive oil over medium heat. Add the sliced onions and salt, cooking slowly until they are golden and caramelized, about 30-40 minutes. Stir in fresh thyme.

  2. 3

    Prepare Puff Pastry

    Preheat the oven to 400°F (200°C). Roll out the puff pastry and place it in a tart pan. Prick the bottom with a fork and brush with beaten egg.

  3. 4

    Assemble and Bake

    Spread the caramelized onions over the pastry and bake for 25-30 minutes until golden brown.

Prepare Sauce Soubise

  1. 5

    Make the Sauce

    In a saucepan, melt butter over medium heat. Add chopped onions and cook until soft. Stir in heavy cream and salt, and simmer until thickened. Blend until smooth.

Make Rosemary Shallot Butter

  1. 6

    Mix the Butter

    In a bowl, combine softened butter, minced shallots, chopped rosemary, and salt. Mix until well combined and set aside.

Prepare Confit Pearl Onions

  1. 7

    Cook the Onions

    In a saucepan, melt butter and add the pearl onions. Pour in vegetable broth and salt, covering the onions. Simmer on low heat for about 30 minutes until tender.

Fry Onion Rings

  1. 8

    Prepare and Fry

    Dredge onion rings first in flour, then in beaten eggs, and finally in breadcrumbs. Heat oil in a deep fryer or pot and fry the rings in batches until golden brown. Drain on paper towels.

Serve the Dish

  1. 9

    Plating

    Slice the smoked beef tenderloin and serve on a plate with a slice of caramelized onion tarte, drizzle with sauce soubise, and top with rosemary shallot butter. Garnish with confit pearl onions and crispy onion rings.

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