Garlic & Herb Beef Tenderloin with Bone Marrow

Directions

1. Take a trimmed beef tenderloin roast and secure it with butcher’s twine every 4-6 inches. This will help the roast hold its form while being cooked.
2. Coat the Roast with a drizzle of Bachan’s Roasted Garlic sauce.
3. Season with salt, crushed peppercorns, Rosemary, Thyme and Parsely
4. Season the bone marrow boats with salt and pepper. For best results, soak the bone marrow boats in salt water overnight in the refrigerator to remove any excess blood.
5. Place the Roast and the bone marrow boats on the smoker at 250°F.
6. Remove the roast once it reaches an internal temperature of 110°F.
7. Increase the grill temperature to high heat. Let the bone marrow cook until it begins to bubble then remove.
8. Sear the roast on all sides and remove it once it reaches an internal temperature of 127°F for medium rare. Let the roast rest for 10-15 minutes.
9. Assemble the bone marrow butter by combining all of the ingredients into a food processor.
10. Mix until fully combined then set aside at room temperature.
11. Slice the roast into individual steak portions that are 2 inches thick.
12. Serve over a bed of mashed potatoes then top the slice of steak with a dollop of bone marrow butter then enjoy!