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

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

Directions

Beef Tenderloin:

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

Chimichurri Sauce:

1.Put all ingredients in blender and blend.

2.Pair the sauce with the tenderloin. Enjoy!

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