Smoked Beef Tenderloin with Truffle

Name: Rinderfilet Trüffel geräuchert
Total time: 1 h
Ingredients: 15 g Fleur de Sel; 8 g Trüffelsalz (2% Trüffelanteil); 4 g Schwarzer Pfeffer, fein gemahlen; 2 g Getrockneter Thymian; 10 ml Olivenöl, extra vergine; 1 g Knoblauchgranulat

Spice MixBeefHot SmokingHard1.5-2.5 hrs52-56 °C100-110 °CApple

The prime beef tenderloin is refined with a luxurious truffle salt mixture and gently hot-smoked. Mild apple wood enhances the delicate natural flavor of the tenderloin without overpowering it. A festive dish that meets the highest standards of flavor and texture.

Ingredients(for 1 kg)

Fleur de sel15 g

Truffle salt (2% truffle content)8 g

Black pepper, finely ground4 g

Dried thyme2 g

Extra virgin olive oil10 ml

Garlic granules1 g

Instructions

Preparation

10 min + 6 hrs resting time

Remove the silver skin and tendons from the beef tenderloin. Rub olive oil over the entire surface. Mix all dry ingredients and distribute evenly over the tenderloin. Let it rest covered for 6 hours in the refrigerator, then take it out 45 minutes before smoking.

Smoking

1.5-2.5 hrs

Set the smoker with apple wood to exactly 100-110 °C. Place the tenderloin on the grate and continuously monitor the core temperature. Remove from the smoker immediately at a core temperature of 52-56 °C.

Resting and Serving

10 min

Wrap the tenderloin loosely in aluminum foil and let it rest for 10 minutes. Cut into medallion-thick slices and serve immediately. Optionally refine with fresh truffle shavings.

Pro Tip

A core temperature thermometer is essential for this recipe. The tenderloin should never be heated above 57 °C, as it will become dry and tough.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free