Mesquite Smoked Peppered Beef Tenderloin
95%Read ReviewsSome Prep
Mesquite-smoked, peppered beef tenderloin, a favorite of presidents and cowboys alike. The fully cooked tenderloin arrives cut in two, crusted with pepper and kissed with mesquite smoke, ready to slice and serve. Tom Perini’s ranch steakhouse in Buffalo Gap, Texas has shipped this signature since 1995, and the James Beard Foundation honored it as an American Classic. Perfect for a Christmas dinner centerpiece, a Thanksgiving table with Texas flair, or a party platter with horseradish. It is Texas.
This package includes a Mesquite Smoked Peppered Beef Tenderloin (2 to 2.5 lbs. total)
- Arrives fully cooked
- Tenderloin arrives cut into two pieces, each piece is individually vacuum-sealed
- Serves approx. 10 people as an Entrée
- Serves approx. 15 people as Hors d’oeuvres
- The Tenderloin ships frozen with ice packs
- Upon arrival remove the Tenderloin from the insulated bo and place immediately in either the freezer or refrigerator
- The Tenderloin will be either partially frozen or frozen. You can serve immediately or put back in the freezer to serve another time.
- The Tenderloin will store in the freezer for up to a year and in refrigeration, up to seven days.
- To Thaw: Remove beef from the cloth bag. Place the unopened vacuum-sealed pouch in the refrigerator to thaw. Thaw in the refrigerator for approximately 24 hours.
To Serve
- Prior to serving, remove from refrigeration and let the beef come to room temperature
- We do not recommend heating or microwaving the tenderloin
- The beef has maximum flavor when served at room temperature
- For Hors d’oeuvres – Slice into 1⁄4” medallions (serving approx. 15)
- For Entrée – Slice into 1⁄2” medallions (serving approx. 10).
Perini Ranch Horseradish Sauce (Not Included)
Ingredients
- 8 oz. sour cream
- 2 oz. prepared horseradish
Instructions
- Mix sour cream and horseradish together and chill
- Garnish with freshly chopped herbs or parsley
Mesquite Smoked Peppered Beef Tenderloin Rubbed With Black Pepper, Sea Salt, Spices, Dehydrated Garlic And Onion, Natural Beef Flavor, Sugar, And Note More Than 2% Soybean Oil Added To Aid Processing.
A James Beard Foundation "American Classic"
A James Beard Foundation "American Classic"
Tom Perini's love for ranch life began as a young boy, growing up and working on his family's ranch in Buffalo Gap, TX (pop. 463). He loved the cowboy life but found that he preferred cooking lunch and dinner to wrangling cattle, and became a cowboy cook instead. In 1973 he turned that passion into a career and has since become America's most famous cowboy gourmet.
In 1983, after perfecting the traditional cowboy cuisine and creating a few recipes of his own, Tom opened Perini Ranch Steakhouse on the family's ranch. Ever since, Perini Ranch Steakhouse has served as home to the best chuck wagon-style food in America. While the restaurant started as a roadhouse, word traveled of the excellent food - especially the steak. And now, it is a world-renowned destination restaurant, honored as one of "America's Classics" by the James Beard Foundation.
