Ingredients
Scale
- Beef Tenderloin Roast
- 3 tbsp Southwest Coffee Rub (recipe follows)
- 3 tbsp melted butter
- 1 lb Brussels sprouts, trimmed to leaves
- Olive oil
- Salt & pepper
- 1 pomegranate, cleaned
- 1 tbsp pomegranate molasses
Southwest Coffee Rub
- 2 Tbsp finely ground coffee
- 2 Tbsp ancho chile powder
-
1 Tbsp kosher salt
-
1 Tbsp black pepper, ground
-
1 tsp ground cinnamon
-
2 tsp ground cumin
-
1 tsp Mexican oregano
Instructions
- Season the beef ahead of time. Allow the tenderloin to sit in the fridge uncovered, at least 2 hours but preferably overnight.
- Preheat your smoker to 250°F and take the meat out of the fridge when ready. Using the temperature guide above, cook your beef tenderloin until the desired temperature. This should take around 60-90 minutes depending on the size of your roast and preferred temperature.
- As the beef tenderloin is closing in on the target temperature, go ahead and prepare the Brussels sprouts. Preheat your oven to 350°F. Take the leaves and toss them with a small splash of oil, and season with salt & pepper. Spread them out evenly on a baking sheet lined with foil and bake until crispy, about 15-20 minutes depending on the size of the leaves.
- Fire up your grill to high heat for searing, ideally 450-500°F. Take the tenderloin from the smoker and go directly to your clean grill. Sear for about 30 seconds on each side, flipping around frequently to make sure you control the momentum. Once at target temperature remove from the grill and brush with butter.
- Toss the sprouts with the pomegranate molasses to taste, and plate with the sliced beef and pomegranate seeds.
Notes
No smoker? Use your oven and set it to 250°F. You can use the broiler to sear, but you’ll want to flip every 30 seconds just like you would on the grill.
- Prep Time: 8 hours
- Cook Time: 2 hours
- Category: Main Dish
- Method: Reverse Sear
- Cuisine: Beef
