What is better than this easy, melt-in-your-mouth buttery beef cooked to perfection on the grill? Go on and give up thinking about it because you won’t be able to think of anything better!
YIELD: 4 SERVINGS • COOK TIME: 12–14 MINUTES
MEAT
4 (6–8-oz [170–227-g]) beef fillets
½ cup (120 ml) Sweet Smoke Q Beef Juice concentrate
1 cup (237 ml) water
Pecan smoke wood chunks
Salt and freshly ground black pepper
8 slices applewood smoked bacon, cooked and crumbled
GARLIC CHIVE BUTTER
½ cup (115 g) unsalted butter, softened
2 cloves garlic, minced 2 tsp (2 g) fresh chives
½ tsp salt
½ tsp fresh ground black pepper
To make the meat, an hour before cooking, remove the fillets from the refrigerator. In a resealable plastic bag, mix together the Sweet Smoke Q Beef Juice and the water. Place the fillets in the bag containing the marinade for about an hour.
To make the butter, combine the ingredients in a small bowl, mix well and roll into a log. Place it in the fridge to harden.
Prepare a charcoal grill for two-zone cooking, with a fire on one side at medium-high heat. Add some pecan wood chunks directly onto the hot charcoal. Remove the fillets from the marinade and season both sides with salt and pepper. Place the fillets on the cool zone of the charcoal grill, covered, for 10 minutes to absorb the smoke. Move the fillets over the direct heat and cook until you get a good sear, about 1 to 2 minutes each side. Finish cooking when the internal temperature reaches 125°F (52°C), for medium-rare. Remove from the grill and add a teaspoon of the compound butter and the bacon crumbles. Let it rest for 5 minutes before cutting into the meat.