We hosted a bit of a rolling Christmas holiday at our house.  My parents joined us and Mr. Magpie’s family on Monday evening after Christmas in DC.  It worked out great because all of our favorite people were in one place.  The night they arrived we all went out for pizza since I needed a break from cooking.  But the next night we were back at it.  We kicked of the night with artichoke dip as an appetizer.  From there the menu consisted of this smoked beef tenderloin, the potato thing, green beans, and a salad.

Ingredients:

• Beef tenderloin
• Salt and pepper
• Olive oil
• Cooking twine

1. Set up your smoker according to the manufacturer’s instructions and preheat to 235 degrees.
2. Place the tenderloin on a rimmed baking sheet and season very generously on all sides with salt and pepper.
3. Drizzle the tenderloin on all sides with olive oil, rubbing it into the meat.
4. In order for the tenderloin to cook properly, tuck the narrow end under so that the entire tenderloin appears to have a consistent diameter across the length of the roast and tie using twine pieces of string at 1½ to 2 inch intervals.
5. Place the tenderloin directly onto the rack in the smoker and add the wood as specified by the manufacturer.
6. Smoke the tenderloin for about an hour, or until the internal temperature is about 110 degrees.
7. Transfer the tenderloin to a grill.
8. Direct grill, turning with tongs as needed, until the outside is darkly browned and sizzling and the internal temperature in the thickest part of the tenderloin reaches 120 to 125 degrees (rare) or 130 degrees (medium-rare).
9. Transfer the tenderloin to a cutting board and let it rest under tinfoil for 10 minutes.
10. Cut and remove twine.
11. Thinly slice the tenderloin crosswise.

Allergens:

• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is nut free.
• This recipe is soy free.

Photographs: