LITTLE ROCK, Ark. (KTHV) -- If you are looking for something a little different to serve on your Christmas table, Anthony Michael from Cross-Eyed Pig is showing off his fabulous recipe for beef tenderloin.
Ingredients
6 lbs beer tenderloin
Soy sauce or olive oil
Garlic powder
Cavender's seasoning
Black pepper
Directions
Trim off most of the fat on the tenderloin. Don't concern yourself with trimming the fat on the backside as it will cook off. Rub olive oil or soy sauce into the meat. Sprinkle on black pepper, garlic powder and Cavender's until it's completed coated. Let it soak in for a few minutes then wrap in Saran Wrap and place in fridge overnight.
Next day, let the meat sit at room temperature for 3-4 hours. Then place in skillet or grill and sear for 5 minutes. Using a meat thermometer, slow cook the meat at 225-250 degrees (in smoker or on the grill) until it's internal temp is 120 and 130 degrees. Pull meat off cooking surface, wrap in aluminum foil and let sit for 30 minutes.