Sea Island Life Magazine Spring/Summer 2014 | Página 49

PECAN-SMOKED BEEF TENDERLOIN
John Helfrich, executive chef at The Lodge
at Sea Island, offers up a recipe that’s sure
to please those seeking smoke for supper.
Servings: 6 to 8
1 whole beef tenderloin, cleaned
and trimmed
4 ounces brown sugar
1 ounce salt
1 tablespoon fresh cracked black pepper
2 cups pecan chips (soaked in water)
3 charcoal briquettes
Aluminum baking pan
Aluminum foil
Roasting rack

Everything from salmon to bacon and bologna can be cold or hot smoked in the smokehouse at
Broadfield, A Sea Island Sporting Club and Lodge.

to learn on because it’s inexpensive and the

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METHOD: Combine brown sugar, salt and
black pepper. Mix well. Coat the entire
beef tenderloin with rub and let sit for a
minimum of two hours in the refrigerator.
To cold smoke the beef, start by making
a packet out of aluminum foil to hold the
charcoal and wood chips. Heat the charcoal
using a charcoal chimney, then add the hot
coals to the aluminum foil packet. Place
the packet in one corner of the baking pan.
Add the pecan wood chips on top of the hot
charcoal. Set the roasting rack in the pan
and place the tenderloin on the roasting
rack. Cover the entire pan with aluminum
foil, piercing a few holes in the top to vent.
Allow the beef to cold smoke for 45 to 60
minutes in a well-ventilated area or outside.
Remove the beef from the smoker, wrap
and return to refrigerator. Once the beef is
chilled, remove from the refrigerator and
cut into 2- to 3-inch thick steaks. Grill the
steaks to the desired temperature. Serve
with your favorite accompaniments.

SPRING/SUMMER 2014 | SEA ISL AND LIFE 49

SI3_Culinary-e_v2-e.indd 49

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