Ingredients
Scale
- 2 tbsp Bachan’s Roasted Garlic
- 3-5 pound beef tenderloin
- 1 tbsp Mixed peppercorns, freshly grinded
- 2 tbsp Salt
- 2 tbsp Fresh Thyme, finely chopped
- 2 tbsp Fresh Rosemary, finely chopped
- 1 tbsp Fresh Parsley, finely chopped
Bone Marrow Butter Ingredients
- 2 sticks Softened Kerrygold Unsalted Butter
- 2-4 boats of bone marrow
- 12 cloves roasted garlic
- 1 tbsp Bachan’s Roasted Garlic Sauce
- 2 tbsp Lemon Juice
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Take a trimmed beef tenderloin roast and secure it with butcher’s twine every 4-6 inches. This will help the roast hold its form while being cooked.
- Coat the Roast with a drizzle of Bachan’s Roasted Garlic sauce.
- Season with salt, crushed peppercorns, Rosemary, Thyme and Parsely
- Season the bone marrow boats with salt and pepper. For best results, soak the bone marrow boats in salt water overnight in the refrigerator to remove any excess blood.
- Place the Roast and the bone marrow boats on the smoker at 250°F.
- Remove the roast once it reaches an internal temperature of 110°F.
- Increase the grill temperature to high heat. Let the bone marrow cook until it begins to bubble then remove.
- Sear the roast on all sides and remove it once it reaches an internal temperature of 127°F for medium rare. Let the roast rest for 10-15 minutes.
- Assemble the bone marrow butter by combining all of the ingredients into a food processor.
- Mix until fully combined then set aside at room temperature.
- Slice the roast into individual steak portions that are 2 inches thick.
- Serve over a bed of mashed potatoes then top the slice of steak with a dollop of bone marrow butter then enjoy!
- Prep Time: 30 minutes
- Cook Time: 90 minutes
