This Reverse Seared Tenderloin post is sponsored by CampChef! I am proud to be partnered with CampChef this year to bring you some epic recipes, these guys believed in me way back when my blog was younger and I’m excited to help introduce their new grill, The WoodWind! This recipe, and all opinions are completely my own.
My husband and I got back from Spain last week and I seriously couldn’t wait to start recreating some of our favorite recipes from the trip! A lot of the best tapas bars we ate at had these gorgeously seared tenderloin steaks served with large flaked sea salt and mild roasted green chiles. The only thing missing was a little kiss of wood smoke, and I knew as soon as we got home I was taking this recipe out to the back yard and getting it on my smoker.
I loved using my new grill for this specific recipe because reverse searing is the way to go to get a good steak, and it’s almost like the WoodWind was made for that process. The tenderloin I used was cut into about 1 inch thick medallions so I could start the reverse searing process on the smoker and get as much of that delicious smoke penetration as possible. The steaks were slow smoke roasted on the grill at about 180 degrees F. Cooking at this low temperature brings the internal temperature of the steaks up nice and slow so they are evenly cooked all the way through. While the steaks were smoking, I grilled up some crostinis and the green chile on the attached sear box. I couldn’t find any small, mild green chiles locally, so I used a larger Anaheim chile and sliced it, but you could use whole shishito peppers if you can get your hands on them!
Once the steaks were within 10 degrees of my target temperature, I switched them over from the smoker to the screaming high heat of the preheated sear box (seriously SO COOL!) I wanted these reverse seared tenderloin steaks to be just around medium rare, so I pulled them off the smoker at 120 degrees and let them come up the rest of the way to 130 degrees on the sear box. That high high heat on the cast iron grates gave me some dang pretty cross hatch grill marks. When my steaks came off the grill, that’s when they got seasoned! I sprinkled them with some Mediterranean black sea salt (coarse sea salt works great too) and let them rest .
The whole dish is assembled by layering up the crispy crostinis, the smoky tenderloin, and the charred chiles. I always hit it with just a little pinch of salt and it’s ready to be consumed, tapas style. This makes an awesome bite at a dinner party or as an appetizer for your next summer BBQ. Hope you all enjoy!
- 4 1 inch thick beef tenderloin steaks
- 1 anaheim chile
- 1 French baguette cut into thin rounds
- extra virgin olive oil
- coarse sea salt
- Preheat your smoker to 225 degrees F. Place the tenderloin steaks on the grill grates and close the lid. Smoke until the internal temperature of the steaks reach 120 degrees for medium rare.
- While your steaks are smoking, preheat your sear box (or a cast iron skillet) to high heat.
- Drizzle your sliced pieces of baguette and your chile pepper with the olive oil. Place both on the preheated sear box. Toast the crostinis until golden brown on both sides (about 2 minutes) and roast the chile until the skin starts to blister, turning often. Remove all elements to the cutting board.
- Transfer the smoked steaks to the hot grill and sear on both sides for just a couple of minutes per side until your steaks reach the perfect internal temperature of 130 degrees. Remove the steaks to a cutting board to rest and season both sides of the steak with the sea salt.
- Slice the tenderloin steaks and the chiles. Layer the steak and chiles on the crostini and season with a little more coarse flaky salt. Serve straight off the cutting board for an interactive starter.