BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL RED MEATS

SMOKED TENDERLOIN OF BEEF

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Ingredients:

1 ea tenderloin of beef
1 cup wood chips
1 egg white frothed with 1 TBS water
¼ fennel seed, ground
As needed sea salt, pepper and coriander

Method:

Place tenderloin over wood chips on stove top smoker and smoke to desired flavor; remove and chill.  Coat chilled tenderloin with white mixture; coat with fennel and season.  Roast at 350F for 25-35 minutes or until it reaches 125F; reserve warm for 15 minutes before slicing.

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