Southwestern Stuffed Beef Tenderloin with Chipotle Sauce

This beef tenderloin is stuffed with freshly roasted poblanos and onions, provolone cheese and chipotles before being smoked with charcoal and oak and finished over an open fire. I based this on one of Steven Raichlen’s recipes and adapted it for my Marshall Smoker from The Good One.

 

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Start by prepping and grilling the vegetables. Slice 1 medium onion into thick slices. Spray with a little olive oil and season with kosher salt and fresh ground pepper.

Place the onion slices and poblano peppers on a grate over a fire. Watch them closely and turn so they cook on all sides. Remove the onions when they just start to turn brown. Let the skin on the poblano peppers become charred all over.

After the vegetables are cooked remove them and let them cool enough to handle.

Remove the skin from the poblanos. The charred skin should slip off easily. Cut the poblanos into thin strips.

Chop the onion slices.

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After trimming a beef tenderloin and removing the silverskin lay it on a cutting board and slice through it lengthwise. Slice carefully and be sure to stop just before you slice all the way through. When you’re finished you should be able to open the tenderloin like a book and lay it flat.

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Open a can of chiptole peppers in adobo sauce. Using a brush spread a thin layer of adobo sauce on the inside of the beef. Chop up 2 of the peppers and distribute them evenly around the inside of the tenderloin. Season the inside of the beef tenderloin with kosher salt and freshly cracked pepper.

Take the remaining chipotles and mix throughly into 1 cup of mayonnaise. Cover the bowl and put it in the fridge to chill.

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Start the filling with a layer of the cooked peppers and onions. Lay the poblano strips end to end and distribute the chopped onion evenly on top. Follow with a layer of sliced mushrooms. Cover the vegetables with slices of provolone cheese.

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Fold the beef over carefully and tuck the edges in. To keep the tenderloin together and the fillings inside tie butcher’s twine about every 2 inches.

Cover the outside of the beef lightly with olive oil. Season it with kosher salt and freshly cracked pepper.

Transfer the wrapped beef tenderloin to a smoker preheated to 275 degrees.

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When the internal temperature of the beef reaches 110-115 degrees remove it from the smoker and transfer to preheated grill. Grill it evenly on both sides until it’s well browned and reaches an internal temperature of 120-125 degrees for rare or 125-130 degrees for medium rare.

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Let the beef tenderloin rest for a few minutes. Cut the twine and slice. Serve with the chilled chipotle sauce on the side.

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