Peppered & Smoked Beef Tenderloin

2-3 lb. cold smoked beef tenderloin

1 ea jar of Simpson's Signature Appalachian Sea Salt & Pepper

Serves 5-8 as an entree or 10-15 as an hors d'oeuvres

Simpson's Peppered & Smoked Beef Tenderloin makes for the perfect centerpiece for any and all gathering or special occasion.

Juicy, smoky, and absolutely delicious, our tenderloins start with premium Angus cattle with a high genetic pedigree.  Not just any cow will do for our beef program.  These tenderloins are hand-butchered and trimmed before being seasoned only with Simpson's Signature Appalachian Sea Salt & Pepper rub.  After seasoning with salt & pepper, our tenderloins are cold smoked for hours and then pulled straight from the smoker and vacuum sealed.  Since these tenderloins are cold smoked, the roast is raw so you will need to cook these in your oven, smoker, or grill before serving.  See our heating suggestions below! 

Cooking Instructions:

1. Remove Tenderloin from the vacuum package.

2. Wrap the tenderloin in parchment paper and then in tin foil.

3. Place parchment and tin foil wrapped tenderloin in your oven at 350 degrees for 30-40 minutes or to the desired temperature.

4. See Beef Temperature Guide Below:

Rare 120

Medium Rare 130

Medium 135

Medium Well 140

Well Done 150