Ingredients
• 500 g (1 lb) fresh centre cut beef tenderloin
• Capers
• Parmesan reggiano
Mustard sauce:
• 15 g (1 tbsp) Dijon mustard
• 15 g (1 tbsp) lemon juice
• 5 g (1 tsp) olive oil
• 3 g (1/2 tsp) honey
Preparation
Prepare the mustard sauce by mixing ingredients together in a small bowl.
Smoking Method
Place beef tenderloin on top smoker rack. Using Mesquite flavour bisquettes
and the smoke generator only (do not add heat) smoke for approximately one
hour. Make certain the top vent is open and try to keep the temperature
under 30°C (90°F). You may have to open the door of the Bradley Smoker to
keep heat down. Remove tenderloin from the smoker, wrap in tin foil and
freeze for 30 minutes.
To Serve
Remove foil from the beef tenderloin and slice it paper-thin; the freezing
should help you slice it thin. Lay slices, decoratively, on a large platter,
drizzle the mustard sauce over the meat. Garnish with capers and grated
parmesan cheese. Serve immediately as an appetizer with slices of baguette
or crackers.
| 
