Reverse Seared Tenderloin with Butter Poached Prawns Recipe
Louisiana Grills Kitchen
Wood Pellet Recommendation
2 1/2-3 lbs. Beef Tenderloin Roast
1 lb. U-16 Shrimp, peeled & dev
4 tbsp. Savory Smokehouse Rub
2 tbsp. Citrus Parmesan Rub
1 stick Unsalted Butter
Louisiana Grills Competition Blend Hardwood Pellets
Cast Iron Skillet
Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 225° F. If using a gas or charcoal grill, set it up for medium-low heat.
Season the tenderloin generously with Savory Smokehouse Rub. Let the meat sit with the seasoning for 10 minutes before placing on the grill.
Place the meat on the grill over indirect heat.
Smoke for 1 ½ to 2 hours or until the internal temperature reaches 125 degrees.
While the meat is smoking, place the shrimp in a cast iron pan with the butter and season it with Citrus Parmesan Rub.
Once the meat has reached 125 degrees, remove it from the grill and let it rest.
Increase the temperature of the grill to 400 degrees, and open the sear slide.
Place the cast iron pan with the shrimp on the grill over indirect heat.
Sear off the tenderloin on all sides until a char/crust is formed. Remove from heat and allow to fully rest.
Once the shrimp reach a temperature of 155 degrees, remove from the grill and allow to cool slightly.
Carve the tenderloin and plate with the shrimp.
Garnish and enjoy!
Allow the tenderloin to rest after cooking to avoid losing flavorful juices!