Oklahoma Beef Tenderloin
3/4 cup to Kosmos Q Reserve Blend Brisket injection
2Tbsp of Kosmos Q Cow Cover Hot mixed w/ 20 oz of Beef Broth
Kosmos Q SPG
Cow Cover Hot
Coarse Black Pepper
½ cup red wine vinegar
3/4 cup extra virgin olive oil
1 tbsp kosher salt
1-2 chopped jalapeno
one small pack of fresh oregano
one bundle of fresh parsley
one bundle of fresh cilantro
2-3 garlic cloves
1 shallot chopped
1 tbsp crushed red pepper
1. In shaker add 3/4 cup to Kosmos Q Reserve Blend Brisket injection and 2Tbsp of Kosmos Q Cow Cover Hot mixed w/ 20 oz of Beef Broth.
2.Marinade for 20 min.
3.Rinse and pat dry prior to applying seasoning
4.Season w/ a layer of Kosmos Q SPG, Cow Cover Hot and coarse black pepper
5.Cook to internal temp of 127-132 degrees. Let rest for 5 min after pulling off gril
1.Put all ingredients in blender and blend.
2.Pair the sauce with the tenderloin. Enjoy!