We washed dry-aged, pasture-raised Black Angus beef tenderloin with Straight Bourbon Whiskey made by our friends at 8th Day Distillery plus fresh herbs, shallot, garlic, and dry spices.
Each order comes with our red wine reduction sauce on the side which we seasoned with rosemary, garlic, shallot, and more.
Smoked over oak, these bourbon-washed Smoked Beef Tenderloins are fully cooked. Follow the easy instructions below to serve hot.
Serve as a center plate paired with our Indiana Iberico Pancetta Savory Bread Pudding and Triple Cream Mac-n-Cheese with Habanero + Bacon Bits.
Each piece is about 1 lb. Keep refrigerated, or freeze for longer storage.
Heating instructions:
- Heat oven to 275°F. Remove the tenderloin from its packaging and allow it to come to room temp. Pat dry the exterior of the tenderloin with paper towels.
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Heat high-heat oil until shimmering in a heavy, oven-safe skillet over medium-high to high heat. Sear the tenderloin for approximately 1–2 minutes per side, turning to brown all surfaces of the exterior.
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Transfer the tenderloin to a small roasting pan and into the the 275°F oven. Heat until warmed through, approximately 10-15 minutes. Be sure not to let it bake too long to avoid dry, overdone texture.
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Remove from oven and allow to rest briefly under loosely tented tin foil, then slice across the grain.
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While the tenderloin is resting, warm the red wine reduction gently in a small saucepan until warmed through and glossy. Spoon a little over the sliced tenderloin just before serving.
Ingredients: sea salt, oregano, sage, thyme, garlic, parsley, black pepper, Prague powder #1, bourbon, red wine, rosemary, garlic, shallot, ramp salt, kosher salt, black pepper.