Smoked Tenderloin Beef with Mushrooms, Onions and Grilled Courgettes
Cooking beef over live fire reminds you how simple great food can be. With a good cut, steady heat, and patience, the work mostly does itself. This smoked and seared beef tenderloin slowly absorbs hickory smoke before finishing over high heat for a rich crust. Mushrooms and onions cook alongside it, while charred courgette halves round out a rustic, bold, and deeply satisfying plate.
Ingredients
BEEF
1 whole beef tenderloin (1–1.3kg, center-cut if possible)
2–3 tbsp beef rub (use your favourite beef seasoning blend)
1 tbps neutral oil (such as avocado or canola)
CAST IRON MUSHROOMS & ONIONS
2 cups cremini or bella mushrooms, halved or quartered
½ medium yellow onion, diced
1 tbsp unsalted butter
1 tbsp neutral oil
Kosher salt, to taste
Freshly cracked black pepper, to taste
COURGETTES
2 courgettes, halved lengthwise
1 tbps olive oil
½ tsp kosher salt
½ tsp granulated garlic
FUEL
Lump charcoal
Hickory wood chunks
Method
1. Prepare the fire: Build a two-zone fire using lump charcoal, arranging the coals so one side of the grill is hot (direct heat) and the other side remains cooler (indirect heat). Add a few chunks of hickory wood directly to the coals. Allow the grill to stabilise at approximately 120°C on the indirect side before adding the beef.
2. Prepare and season the tenderloin: Pat the beef tenderloin dry, lightly coat with oil, and apply the beef rub evenly on all sides, pressing to help it adhere. Let it rest at room temperature for 20–30 minutes while the grill stabilises.
3. Smoke the tenderloin: Place the seasoned tenderloin on the indirect heat side of the grill. Close the lid and allow the beef to smoke slowly until the internal temperature reaches 47°C. Depending on the thickness of the tenderloin and the consistency of the fire, this stage typically takes 35–50 minutes. Use a meat thermometer to monitor progress and avoid overcooking.
4. Prepare the courgettes: While the beef smokes, halve the courgettes lengthwise and score the flesh in a shallow crosshatch. Brush with olive oil, season with salt and granulated garlic, and place cut-side down over medium heat. Grill 5–7 minutes until lightly charred, turn, and cook 2–3 minutes more until just tender. Remove and set aside.
5. Cook the mushroom and onion pan: Place a cast-iron skillet on the grill over medium heat. Add the butter and oil to the pan. Once melted, add the diced onions and cook for about 2–3 minutes until they begin to soften. Add the mushrooms and stir to combine. Allow them to cook undisturbed for a few minutes so they develop colour, then stir occasionally as they release their moisture and begin to caramelise. This process should take 8–10 minutes. Season with salt and freshly cracked black pepper. Once browned and tender, move the skillet to a cooler area of the grill to keep warm.
6. Sear the tenderloin: Once the beef reaches 47°C, transfer the tenderloin to the direct heat side of the grill. Sear the beef on all sides, turning every 1–2 minutes until a deep crust develops. Continue cooking until the internal temperature reaches 56°C for medium rare, or your preferred level of doneness.
7. Rest and slice: Remove the tenderloin from the grill and allow it to rest for 10 minutes. Slice the tenderloin into thick medallions.
8. To serve: Spoon the sautéed mushrooms and onions onto a platter or plates, top with sliced beef tenderloin, and serve with the grilled courgettes. The result is smoky, juicy beef with lightly charred vegetables, all elevated by the flavour of live-fire cooking.
More Recipes Ideas
Method
1. Prepare the fire: Build a two-zone fire using lump charcoal, arranging the coals so one side of the grill is hot (direct heat) and the other side remains cooler (indirect heat). Add a few chunks of hickory wood directly to the coals. Allow the grill to stabilise at approximately 120°C on the indirect side before adding the beef.
2. Prepare and season the tenderloin: Pat the beef tenderloin dry, lightly coat with oil, and apply the beef rub evenly on all sides, pressing to help it adhere. Let it rest at room temperature for 20–30 minutes while the grill stabilises.
3. Smoke the tenderloin: Place the seasoned tenderloin on the indirect heat side of the grill. Close the lid and allow the beef to smoke slowly until the internal temperature reaches 47°C. Depending on the thickness of the tenderloin and the consistency of the fire, this stage typically takes 35–50 minutes. Use a meat thermometer to monitor progress and avoid overcooking.
4. Prepare the courgettes: While the beef smokes, halve the courgettes lengthwise and score the flesh in a shallow crosshatch. Brush with olive oil, season with salt and granulated garlic, and place cut-side down over medium heat. Grill 5–7 minutes until lightly charred, turn, and cook 2–3 minutes more until just tender. Remove and set aside.
5. Cook the mushroom and onion pan: Place a cast-iron skillet on the grill over medium heat. Add the butter and oil to the pan. Once melted, add the diced onions and cook for about 2–3 minutes until they begin to soften. Add the mushrooms and stir to combine. Allow them to cook undisturbed for a few minutes so they develop colour, then stir occasionally as they release their moisture and begin to caramelise. This process should take 8–10 minutes. Season with salt and freshly cracked black pepper. Once browned and tender, move the skillet to a cooler area of the grill to keep warm.
6. Sear the tenderloin: Once the beef reaches 47°C, transfer the tenderloin to the direct heat side of the grill. Sear the beef on all sides, turning every 1–2 minutes until a deep crust develops. Continue cooking until the internal temperature reaches 56°C for medium rare, or your preferred level of doneness.
7. Rest and slice: Remove the tenderloin from the grill and allow it to rest for 10 minutes. Slice the tenderloin into thick medallions.
8. To serve: Spoon the sautéed mushrooms and onions onto a platter or plates, top with sliced beef tenderloin, and serve with the grilled courgettes. The result is smoky, juicy beef with lightly charred vegetables, all elevated by the flavour of live-fire cooking.
