Poor Man's Beef Tenderloin | Smoked Eye of Round

beef chuck roast

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner while chicken thighs are budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

Trim excess fat from the eye of round.

Season the eye of round with coarse pepper and gourmet garlic and herb seasoning, patting it in and letting it sit for 1 to 2 hours to adhere.

Heat a large cast iron skillet over high heat and add avocado oil.

Sear the eye of round in the skillet, rolling it around to sear all sides until a crust forms, looking for the Maillard reaction.

Transfer the seared eye of round to a smoker set at 275°F, using post oak wood for flavor.

Smoke the meat until it reaches an internal temperature of 125°F, checking with an instant-read thermometer.

While the meat is smoking, prepare horseradish cream by mixing sour cream, horseradish, lemon juice, and seasoning to taste with black pepper or holy cow seasoning.

Prepare a bourbon old fashioned cocktail with 2 oz of Buffalo Trace, 1/4 oz of simple syrup, two dashes of Angostura bitters, and one dash of black walnut bitters, garnished with a Luxardo cherry and an orange peel.

Remove the smoked eye of round from the smoker and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens