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Beef Tenderloin and Bourbon Wood

Dannyo14
Dannyo14 Posts: 19
in Beef
Happy Sunday Eggers.  Just wanted to share a unique beef tenderloin experiment that I did on New Years.  Got a 4.5.lb tenderloin from a local butcher (at $15/lb mind you).  I did EVO Salt and Pepper and then smoked it with Bourbon Wood that I got from my local Egg dealer.  Then finished it according to this recepi http://www.foodandwine.com/recipes/parmesan-and-herb-crusted-beef-tenderloin.  It was a hit.  The bourbon wood gave just the right amount of sweet smoke.  I don't like my beef too smokey and it was just right.  Sorry no pics so you will have to take my work for it. 
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