Smoked Beef Filets Recipe
Ingredients
Whole Beef Tenderloin, sliced into 4 cm thick fillets Coarse Sea Salt
Freshly-Ground Black Pepper
Garlic Powder
Suggested wood for smoking: Mesquite or cherry chips
Preparation
- Season fillets with sea salt, pepper, and garlic powder (to taste preference), on both sides. Place on a sheet pan, cover, and place in fridge for 4 hours.
- Remove fillets from fridge and let reach room temperature, for approximately 30-45 minutes. Preheat smoker to 135°C during this time.
- Place the fillets on the smoker rack. Add one small handful of wood chips to the smoker. Smoke for 1 hour. (Add wood chips at the 30 minute mark.)
- Steaks should reach medium-rare stage at the 1 hour mark. If you prefer your steak more done, smoke for an additional 15 minutes.
- Let steak rest for 10 minutes before serving.
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