Oklahoma Beef Tenderloin
Ingredients
Beef Tenderloin:
- 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
Ingredients
Chimichurri Sauce:
- 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
Equipment & Fuel
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Cutting Board
- Sharp Knief
- Gallon Ziploc Bag
- Paper Towel
- Butcher Twine
- Aluminum Pan
- Aluminum Foil
- Small Bowl
- Spoon
Directions
Beef Tenderloin:
1. 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 with a layer of Kosmos Q SPG, Cow Cover Hot and coarse black pepper
5. Cook to an internal temp of 127-132 degrees. Let rest for 5 min after pulling off the grill.
Chimichurri Sauce:
1. Put all ingredients in a blender and blend.
2. Pair the sauce with the tenderloin. Enjoy!
