- Whole beef tenderloin- 6-8 lbs
- Worcestershire Sauce
- Full Boar BBQ All-Purpose Garden, Barn, and River Rub
- Full Boar BBQ The Black Label Steak and Chop Rub
- Kitchen twine
For Creamy Peppercorn Sauce
- 1 ½ cups beef broth
- 1 cup heavy cream
- 3 TBSP red cooking wine
- 2 TBSP unsalted butter
- 1 TBSP bourbon
- 2 TBSP freshly cracked peppercorns
- ½ TBSP Full Boar BBQ All-Purpose Garden, Barn, and River Rub
- ½ white onion, minced
- 2 TBSP minced garlic
- Trim your beef loin by removing all silver skin and visceral fat deposits (the hard pieces). We want as much exposed meat as possible. You will find a tube of meat separate from the main body of the loin running down the side. This is called the chain. Most recipes will call to discard this piece and you certainly can. I suggest leaving that on for this cook. With the reverse sear method this will render the fat to a tender, edible state and cut down on waste!
- Pat the meat dry with a paper towel before rubbing with a layer of Worcestershire sauce for binding.
- Cover lightly with a layer of Full Boar BBQ All-Purpose Garden, Barn, and River Rub and then come back over that with a heavy layer of Full Boar BBQ The Black Label Steak and Chop Rub.
- Cut 6-8 lengths of kitchen twine into about 12” sections and tie firmly around the loin about every 1 ½- 2”.
- Cover with plastic wrap and rest this in the fridge for at least 1 hour up to overnight.
- Preheat smoker to 150-200 degrees F.
- Once rested and smoker is ready, remove meat from fridge and place on smoker quickly. We want the meat to be as cold as possible to absorb that smoky flavor!
- No matter what kind of smoker you are using here my advice is going to suggest putting the meat on as far away from the heat source as possible. Notice in the video I use the topmost rack of my charcoal gravity fed unit. The goal here is to very slowly cook the meat but more importantly add that extra layer of flavor of the smoke. It will pair amazingly with the peppercorn sauce.
- This part of the cooking process can last anywhere from 2-4 hours depending on your cut and heat but we are shooting for an internal temp of 113-115 degrees F. This is a fantastic time to put your sauce together.
- Once the meat reaches temp, remove it from the smoker and set aside in a room temperature area.
- Now add some heat to your cooking unit. I like to get my grill to at least 500 degrees and make sure you allow ample time for the grates to get searing level hot. Make sure also your grates are clean, this will prevent any sticking and ensure a good sear. Texture is huge part of making this a successful recipe and we want a great char on the outside to compliment the delicate tenderness of this cut.
- Now return the meat to the cooker as close to the heat source as possible. We want every side of the meat to have a nicely charred sear to it. Flip the meat no less than every two minutes. Leaving it longer on any side you will start to see a brown ring seep into the meat and the outer portion will be overcooked.
- Keep flipping until you receive a reading of 128-130 degrees F in the center. Remove immediately from the heat and rest at room temperature on a board for 20-30 minutes before slicing and serving.
- Slice and serve immediately with peppercorn sauce!
For The Sauce:
- Heat a pot to medium heat and melt butter. Add in onions and sweat for 2-3 minutes browning both the onions and butter. Add in garlic and cook for an additional 2 minutes.
- Add in the remaining ingredients except the heavy cream. Bring to a simmer for about 2 minutes and switch to low heat for about a minute.
- Add in heavy cream and stir to mix. Let cook for 2-3 minutes. We do not want this to simmer excessively to avoid the cream curdling.
- Remove from heat and set aside until meat is done. You can make this early and reheat once it is time to serve. It is best to do it as close to time as possible though.
Cooking time: 4-6 hours
Serves 8-12 (depends on your cut, you want 10 oz per person pre-trimmed weight)