Beef Tenderloin with Rice Casserole and Stuffed Mushrooms
Ingredients
Beef Tenderloin:
- Rubs of Choice
- Tenderloin
Rice Casserole:
- Cooked Rice – 2 cups
- Onions
- Rubs of Choice
- 2 cans of Mushroom
- French Onion Soup
Ingredients
Stuffed Mushrooms:
- Button Mushrooms
- Breakfast Sausage
- Block of Cream Cheese
- Lemon Juice
- Worcestershire Sauce
Equipment & Fuel
- Royal Oak® Super Size™ Briquets
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Baking Sheet Pan
- Thermapen
- Wire Rack
Directions
Tenderloin:
1. Trim fat off of beef tenderloin.
2. Season meat with rubs of choice liberally.
3. Smoke meat at 235 degrees until the internal temperature of the tenderloin is 135 degrees.
4. Rest the meat, then slice and enjoy!
Rice Casserole:
1. Take two cups of already-cooked rice and add two cans of mushrooms.
2. Saute an onion in butter and rubs of choice.
3. Add a can of French Onion soup and the onion mixture.
4. Stir until well blended and pour into a grill-safe pan.
5. Cover the pan with foil and smoke it for about an hour at 235 degrees or until it is set.
6. Remove from the grill and enjoy!
Stuffed Mushrooms:
1. Brown roll of breakfast sausage in a skillet on your grill.
2. Add cream cheese mixture, Worcestershire Sauce, and squeeze some lemon juice on top.
3. Mix until blended.
4. Cut stems out of the mushrooms and fill them with the cream cheese sausage mixture.
5. Top the mushrooms with Worcestershire sauce.
6. Add to the smoker at 235 degrees for 15 minutes.
7. Remove from the grill and top with lemon juice. Enjoy!
