Peppered And Smoked Beef Tenderloin Recipe

Cooking Instructions

1. 1

   Prepare the Beef Tenderloin

   Season the beef tenderloin with salt and black pepper. Smoke the beef in a smoker until it reaches an internal temperature of 130°F (medium-rare), about 1 hour. Let it rest for 10 minutes before slicing.

2. 2

   Cook the Bacon Lardons

   In a skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels, then chop into lardons.

3. 3

   Prepare the Brussels Sprouts

   Shave the Brussels sprouts using a mandoline or sharp knife. Toss with olive oil, salt, and black pepper. Sauté in the skillet until tender, about 5-7 minutes.

4. 4

   Make the Beurre Rouge Sauce

   In a saucepan, combine red wine and beef stock. Bring to a boil and reduce by half. Whisk in butter until emulsified. Season with salt and pepper to taste.

5. 5

   Prepare the Potato Croquettes

   Boil potatoes until tender, then mash. Mix with salt and pepper, then form into small balls. Dredge in flour, dip in beaten eggs, and coat with breadcrumbs. Fry in hot oil until golden brown.