Sweet and spicy, once smoked this will keep for up to 5 days in the fridge.
You don’t need any fancy equipment and you’ll love the flavour. You’ll need to use smoking gun wood chips which can be bought in small quantities on line.
500 g beef fillet
2 tsp sea salt
2 tsp black pepper, coarsely ground
1 tsp garlic granules
1 tbsp vegetable oil
cherry or applewood smoking gun wood chips
Mix the salt, pepper and garlic granules together, rub into the beef and allow to cure for 30 minutes.
Line a roasting tin in which you can fit a wire rack with double thickness foil. Sprinkle the base of the tin with wood chips then put the rack on top.
Rub the oil over the fillet and place on the wire rack. Insert a meat probe into the middle of the meat. Cover the tin tightly with foil, Place over a medium heat. When smoke starts to escape from the tin, continue to smoke for 10 minutes then turn the heat off and leave to covered for a further 20 minutes or until the probe reads 50C.
Remove the foil lid, leave the meat to rest and cool completely before wrapping tightly in foil and store in the fridge until needed.
Ideal with:
Ingredients
- 500 g beef fillet
- 1 tbsp sea salt
- 1 tbsp black pepper coarsely ground
- 1 tsp garlic granuels
- 1 tbsp vegetable oil
- cherry or applewood smoking gun woodchips
Instructions
- Mix the salt, pepper and garlic granules together, rub into the beef and allow to cure for 30 minutes.
- Line a roasting tin in which you can fit a wire rack with double thickness foil. Sprinkle the base of the tin with wood chips then put the rack on top.
- Rub the oil over the fillet and place on the wire rack. Insert a meat probe into the middle of the meat. Cover the tin tightly with foil, Place over a medium heat. When smoke starts to escape from the tin, continue to smoke for 10 minutes then turn the heat off and leave to covered for a further 20 minutes or until the probe reads 50C.
- Remove the foil lid, leave the meat to rest and cool completely before wrapping tightly in foil and store in the fridge until needed.