Smoked Wagyu Beef Tenderloin with Spicy Mushroom Medley and Grilled Zucchini

The dish is elegantly rounded off with aromatic jasmine rice and tangy pickled red onions

This exquisite recipe features a Wagyu beef tenderloin smoked to perfection on a Masterbuilt 800 Gravity Series Smoker, paired with a fiery mushroom medley and delicately grilled zucchini. The dish is elegantly rounded off with aromatic jasmine rice and tangy pickled red onions, creating a gourmet meal that's as pleasing to the palate as it is to the eye.

Ingredients:

For the Smoked Wagyu Beef Tenderloin:

• 2 lbs Wagyu beef tenderloin

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

For the Spicy Mushroom Medley:

• 2 cups mixed mushrooms, sliced (such as shiitake, button, and portobello)

• 1 large onion, sliced

• 2 serrano peppers, finely chopped

• 2 habanero peppers, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons oxtail tallow

• Salt and pepper, to taste

For the Grilled Zucchini:

• 2 medium zucchinis, sliced lengthwise

• 1 tablespoon olive oil

• Salt and pepper, to taste

Additional Components:

• 2 cups jasmine rice

• 3 cups water

• 1 cup pickled red onions

Equipment:

• Masterbuilt 800 Gravity Series Smoker

• Cast iron skillet

• Lump coal

• Hickory wood chunks

Instructions:

1. Prepare the Smoker:

• Preheat your Masterbuilt smoker to 225°F using lump coal and hickory wood chunks for flavor.

2. Prepare the Wagyu Tenderloin:

• Rub the Wagyu beef tenderloin with olive oil and season generously American Prime or your favorite beef rub.

• Place the tenderloin in the smoker once it reaches the desired temperature. Smoke until the internal temperature reaches 105°F let rest for 5 minutes then increase temperature of smoker to 500 and sear each side of the steak for 1 minute. Remove from the smoker and let it rest for 10 minutes before slicing.

3. Cook the Jasmine Rice:

• Rinse the jasmine rice under cold water until the water runs clear.

• Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and let cook for 18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and keep covered until ready to serve.

4. Make the Spicy Mushroom Medley:

• Heat the oxtail tallow in a cast iron skillet on the smoker or stovetop over medium heat.

• Add the mushrooms, onion, serrano peppers, habanero peppers, and garlic. Sauté until the vegetables are soft and slightly caramelized, about 10 minutes. Season with salt and pepper to taste.

5. Grill the Zucchini:

• Brush the zucchini slices with olive oil or oxtail tallow and season with salt and pepper.

• Place the zucchini in the smoker or on a separate grill and cook until tender and grill marks appear, about 3-4 minutes per side.

6. Serve:

• Slice the rested Wagyu tenderloin and arrange it on a plate.

• Serve the smoked tenderloin with the spicy mushroom medley and grilled zucchini on the side.

• Spoon the jasmine rice onto the plates and top with pickled red onions.

Serving Suggestion:

• Garnish the dish with fresh herbs such as parsley or cilantro for added color and flavor.

This recipe for Smoked Wagyu Beef Tenderloin with a Spicy Mushroom Medley is perfect for any occasion that calls for an impressive and flavorful dish. The smoky richness of the tenderloin combined with the heat from the peppers and the freshness of the grilled zucchini ensures a balanced and satisfying meal. Enjoy this luxurious creation with family and friends for a memorable culinary experience.