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 over 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
Shipping Policy
PLEASE LET US KNOW WHETHER YOU WANT YOUR TENDERLOINS SHIPPED THE WEEK BEFORE THANKSGIVING OR THE WEEK BEFORE CHRISTMAS IN THE NOTES SECTION OF YOUR ORDER!
We ship with gel packs and/or dry ice in thick-walled styrofoam coolers. We deliver nationwide and guarantee the quality of our meats and shipping process.
