Viking Range vcqs001ss 用户指南
Notes:
14
Beef
Bourbon-Soaked Smoked Tenderloin
This juicy tenderloin cooks on moderately high heat, giving it a nice short cooking time! It’s deli-
cious served with your favorite sides or on small dinner rolls as cocktail sandwiches.
cious served with your favorite sides or on small dinner rolls as cocktail sandwiches.
1 4 to 5-pound beef tenderloin, well trimmed, washed and dried with paper towels
Granulated garlic or garlic powder
Coarsely ground black pepper
1 1/2 cups soy sauce
1 cup bourbon
1 handful hickory or pecan wood chunks
Water
Granulated garlic or garlic powder
Coarsely ground black pepper
1 1/2 cups soy sauce
1 cup bourbon
1 handful hickory or pecan wood chunks
Water
Sprinkle the tenderloin generously with the granulated garlic and black pepper. Combine
the soy sauce and bourbon in a 2-gallon zip-top freezer bag and squeeze to combine. Add
the seasoned tenderloin, seal bag tightly and refrigerate overnight.
the soy sauce and bourbon in a 2-gallon zip-top freezer bag and squeeze to combine. Add
the seasoned tenderloin, seal bag tightly and refrigerate overnight.
Place wood chunks in a bowl and cover with water. Remove tenderloin from refrigera-
tor. Drain and discard marinade. Dry tenderloin and set aside at room temperature
while you light your C
tor. Drain and discard marinade. Dry tenderloin and set aside at room temperature
while you light your C
4
.
Preheat C
4
to 450ºF
Sprinkle all of the wood chunks over the hot coals. Place rack in C
4
. Place tenderloin on
rack, close dome and adjust both dampers to three-quarters open. Cook for 35 to 50
minutes, turning twice to cook all sides evenly, until an instant-read or digital meat ther-
mometer registers 125ºF for rare to medium-rare. Rest tenderloin at room temperature
for 15 to 20, during which time it will increase in temperature between 130 to 135ºF.
Slice and serve.
minutes, turning twice to cook all sides evenly, until an instant-read or digital meat ther-
mometer registers 125ºF for rare to medium-rare. Rest tenderloin at room temperature
for 15 to 20, during which time it will increase in temperature between 130 to 135ºF.
Slice and serve.
Makes 8 servings
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