John D. Wheeler was the 2008 Memphis in May Grand Champion in Whole Hog and he won First Place Ribs in 2010 and then again in 2013. The co-owner of the Memphis Barbecue Company and winner of 65 Grand Championships, he shares his award-winning recipe for a perfect “company” dish. This beef tenderloin is roasted to perfection.
YIELD: 8–10 SERVINGS • COOK TIME: 1½ HOURS
MEAT
4–5 lb (1.8–2 kg) beef tenderloin, trimmed
Garlic powder, to taste
Salt and pepper, to taste
Hickory and pecan wood chunks
RISOTTO
2 tbsp (29 g) butter
2 tbsp (30 ml) extra-virgin olive oil
1 cup (210 g) Arborio rice
4 cups (946 ml) chicken broth, divided
1–1½ cups (237–355 ml) good-quality dry white wine
½ cup (38 g) finely chopped mushrooms
¼ cup (45 g) shredded Parmesan
LOBSTER CREAM SAUCE
½ cup (115 g) butter
1 cup (237 ml) heavy whipping cream
1 cup (180 g) shredded Parmesan
¼ cup (28 g) shredded mozzarella
Lobster sautéed in garlic butter, or smoked and chopped into small pieces
Freshly ground black pepper
To make the meat, lightly sprinkle the garlic powder all over the tenderloin and rub it in. Repeat with the salt and then the pepper. Start with the garlic so you can see how much you are putting on, and so you don’t overdo spots of garlic. Once the salt is on, it’s difficult to tell the difference between the two.
Set up your smoker for 250°F (121°C), and use hickory and pecan wood chunks for flavor. Place the tenderloin on the rack and smoke for approximately 1½ hours, or until it reaches an internal temperature of 135 to 140°F (57 to 60°C). Remove from the smoker and place in an aluminum pan. Then let it rest, covered, for 15 to 20 minutes.
To make the risotto, in a skillet over low heat, melt the butter with the olive oil, whisking to emulsify. Add your rice and stir. Heat the rice until it starts to look translucent, but don’t let it turn brown, about 3 to 5 minutes. Add 1 cup (237 ml) of broth and a generous splash of wine. Stir constantly over low heat while the rice cooks and soaks up the liquid. When the liquid is almost gone, add another cup (237 ml) of broth and a splash of wine. Repeat until all of the broth is absorbed, about 20 to 25 minutes total. The risotto should be tender but mildly al dente. Stir in the mushrooms and cheese to finish off.
To make the sauce, heat the butter in a skillet over low heat until melted. Add the heavy whipping cream and stir with a whisk to mix thoroughly. Add the Parmesan and mozzarella. Continue to stir until the cheese is melted. Add the lobster. Serve it hot, adding black pepper to finish.
Slice the tenderloin to your desired thickness. Serve on a bed of risotto with lobster cream sauce over the top.