Cris’s World Famous Beef Tenderloin
One (4-5 pound) Beef Tenderloin, trimmed
One garlic bulb (8-12 cloves)
1 teaspoon sea salt
1/2 cup honey
1/4 cup Dijon Mustard
1 heaping tablespoon black bean sauce
4 tablespoons Korean Barbeque marinade
Dash of Sriracha
Dash of Worcestershire sauce
1 teaspoon smoked paprika
1/2 cup Montreal steak seasoning
Prepare the tenderloin: Trim if necessary. Cut a slit every 2 inches along the length of the tenderloin. Insert a garlic clove into each slit. Lightly salt each side.
Make the Marinade: In a small bowl combine honey, Dijon mustard, black bean sauce, Korean Marinade, Sriracha, and Worcestershire sauce. Stir to combine until well mixed. Coat each side of tenderloin with marinade. Sprinkle each side with smoked paprika. Coat each side with Montreal steak seasoning. Cover and refrigerate a minimum of 12 hours. 24 hours is preferred.
Cook the Tenderloin: Remove tenderloin from refrigerator and set on counter until beef is room temperature. (About 2-3 hours).
To Grill: Heat grill to 350 -400ºF. (Cris prefers using charcoal.) Sear each side 4 minutes. Remove from grill and wrap in butchers’ paper. Rest 10 minutes before cutting to redistribute the juices. Tenderloin will be medium rare to medium across the tenderloin. Slice and serve with your favorite horseradish and sides. For medium rare remove from heat at 125ºF. For rare, 115ºF. (Temperature will continue to rise as it rests.)
To Smoke: Heat smoker to 200ºF. Use your favorite wood blend. Cris uses a mixture of hickory, oak and cherry. For medium rare, smoke until the internal temperature is 125ºF. (Temperature will continue to rise as it rests.) Time will be approximately 2 hours or 25 minutes per pound. For rare, temperature will be 115ºF. Enjoy!
Mary Duke Cooks! 
Sounds so good!