Smoked Beef Tenderloin with Marsala Mushrooms

Instructions

• Step 1: Tenderloin: Pre-heat recteq to 225℉.
• Step 2: Trim the excess fat and silver skin from the beef tenderloin.
• Step 3: Tie the tenderloin, if desired, tucking the thinner tail to make the roast uniform.
• Step 4: Rub tenderloin with mustard and season liberally with Ben's Heffer Dust.
• Step 5: Add to grill and smoke until reaching an internal temperature of 125℉.
• Step 6: Remove the tenderloin from the grill and increase the grill to full with a Sear Kit.
• Step 7: Once the grill has reached a temperature over 475℉, sear tenderloin on all sides.
• Step 8: Let rest for 15 minutes before slicing.
• Step 9: Mushrooms: In a cast-iron or heavy skillet over high heat add the butter and mushrooms, then cook for 5-6 minutes until the mushrooms are golden brown and all the water has been cooked out.
• Step 10: Add the onions and continue to sauté until tender.
• Step 11: Add the garlic, thyme, Ben's Heffer Dust, and Marsala wine; then allow the wine to reduce until almost dry.
• Step 12: Add the beef stock and reduce by half. Add the heavy cream and allow to simmer until thick and creamy, about 15 minutes.