|1 lbs.||Beef Loin Primal||1136||Buy Fresh!|
|1 tbsp.||Kosher Salt||0|
|1 tbsp.||Black Pepper||19|
|4 sprigs||Rosemary||460||Buy Fresh!|
The beef loin provides some of the most sought after cuts of beef. This primal features the tenderloin or Filet Mignon steak. For this preparation we skipped cutting the primal into individual steaks and decided to roast it whole. We keep the seasoning simple with kosher salt, freshly ground black pepper, and fresh sprigs of rosemary. Butchers twine helps keep everything together.
In the Weber kettle we offset half a load of charcoal to cook low and slow. For smoke we added a few chunks of hickory wood. Leave the damper on top half open and this will get you around 275 to 300 °F. We cooked the beef loin until an internal temperature of 130 °F registered on a quick read thermometer.
Once your desired temperature is reached remove from heat. Dump the remaining charcoal into the center of the grill and add more if needed. We want to stoke the coals to get them hot for a reverse sear. Once the coals are nice and hot quickly sear the beef loin for a minute on each side until a nice color develops.
Once satisfied remove from heat and allow to rest for 5 to 10 minutes. When ready to serve, carve into thick slices and serve with your favorite sides.
Beef tenderloin pairs exceptionally well with a full bodied Cabernet Sauvignon or Merlot.
A 4 oz. serving of filet mignon is about 276 calories.
Recommended Serving Size: 4 oz. (Approximately 276 cal.)
Total Servings: Approximately 10
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.