For the chateaubriand:
- 1 (16-24 oz) center cut beef tenderloin roast
- Duck Fat Cooking Spray
- Noble Saltworks Pecan Smoked Finishing Salt
- Black pepper
For the bacon wrapped green beans:
For the compound butter:
- 1/2 stick (4 tbsp) unsalted butter, room temperature
- 1 tsp shallot
- 1 tsp tarragon
- 1 tsp garlic
- 1 tsp lemon juice
- Noble Saltworks Pecan Smoked Finishing Salt, to taste
Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF set up for smoking.
Trim silver skin from the surface of the roast. Spray the roast with the duck fat cooking spray. Season all surfaces of the roast with the Noble Saltworks Pecan Smoked Finishing Salt and fresh ground black pepper.
Place the chateaubriand on the second shelf of the grill and smoke until the internal temperature reaches 100ºF, about 45 minutes.
While the beef is smoking, place a Lodge 12” Cast Iron Skillet on the main cooking grate to preheat.
Toss the green beans in the Smoke on Wheels BBQ Marinade. Season withCattleman’s Grill California Tri-tip Seasoning. Divide the beans in half and gather each half in a bundle. Wrap one slice of bacon around each bundle of green beans.
Place the bacon wrapped green beans in the preheated skillet and place a lid on the skillet.
When the internal temperature of the chateaubriand reaches 100ºF, remove the roast from the grill and cover with foil. Remove the door from the two piece diffuser, or the entire diffuser, to set up the grill for direct grilling. Remove the second shelf, for easier access to the main cooking grate. Increase the temperature of the grill to 450ºF. Slide the skillet with the bacon wrapped green beans over the direct flame.
When the grill comes up to temperature and the cast iron is hot, spray the skillet with the Duck Fat Cooking Spray and add the chateaubriand to the skillet. Brown the beef and the green beans and bacon on all side. Continue cooking until the internal temperature of the chateaubriand reaches 125ºF and the green beans are softened and the bacon is crisp.
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While the dinner for two is cooking, assemble the compound butter. Combine all ingredients and mix well to combine.
Remove the finished chateaubriand and green beans from the grill. Slice the chateaubriand and divide in half to serve, topped with a dollop of the compound butter and along side the bacon wrapped green beans.
Courtesy of: All Things Barbecue; The Sauce