SMOKED BEEF TENDERLOIN with SMOKED BEAN MEDLEY

cowboy_foodCowboy food that’s healthy too!

Take a 3-6 pound Beef Tenderloin & Roast it in the oven covered for about 2 1/2 hrs. on 375 after bathing it in Smoky Chipotle EVOO or Koroneiki Extra Virgin Olive O il. Remove and place on your gas grill with either a side tray filled with charcoal or hickory chips. Let grill on low for another hr.

You can either use fresh bagged beans or canned organic beans for your medley. I use canned, just wash off excess juice and read your sodium count. Here, I used edamame, pintos, chickpeas, northern beans & black beans (1 can or half a cup of each). Place in pot and boil on high for about 12-15 min then reduce heat.

Add in Tuscan EVOO, hickory sea salt and pepper. Place into a disposable aluminum tray or cast iron skillet and lay inside your grill for all to smoke together.

In a side pot bring to a boil a cup of red wine, 2 table spoons of our Tuscan olive oil, fresh squeezed lemon juice, red pepper flakes, herb seasonings & hickory sea salt.

Slice your beef thinly and layer into wine sauce. Plate up!!

This a weekend recipe and takes a total of about 4-5 hrs., but it is fantastic. Play some backyard football, baseball, frisbee and enjoy your family!!