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Smoked beef tenderloin with smoked garlic aioli
5
Points®
Total Time
1 hr 55 min
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Moderate
Step up your grilling game and add smoked meat to your repertoire with this wonderful recipe. Garlic rubbed beef tenderloin is center stage with a roasted garlic aioli, both smoked together. Try varieties of wood such as pecan, apple or cherry to get a smooth smoky product. If you prefer a stronger flavor, hickory and mesquite chips will do the trick. Alder wood, though flavorful, is best used with fish and poultry. The smoked garlic aioli is a great addition to the meat and amplifies the flavors. Use this recipe for entertaining or for an upscale cook-out. Asparagus and some whipped potatoes make nice sides or serve this beef over a bed of arugula and spinach with some slivered red onion for a delightful main dish salad option. Leftovers make a great breakfast treat topped with an over easy egg.
Ingredients
Woodchips
3 cup(s)
Garlic
2 clove(s), minced
Garlic
6 clove(s), whole (peeled)
Black pepper
1½ tsp, freshly ground, divided
Kosher salt
1½ tsp, divided
Uncooked lean tenderloin beef
2 pound(s), patted dry with paper towels
Extra virgin olive oil
1 tsp
Reduced calorie mayonnaise
6 Tbsp
Water
1 Tbsp
Red wine vinegar
1 Tbsp
Chives
2 Tbsp, fresh, minced
Smoked salt
1 pinch(es), (or to taste; optional)