Prep 2 hrs
Cook 20 mins
Special equipment: Cajun injector
- 1⁄2 cup melted unsalted butter, plus
- 1 tablespoon unsalted butter, plus
- 2 tablespoons unsalted butter
- 1⁄4 cup cognac, plus
- 2 tablespoons cognac
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh thyme
- 1 (2 -4 lb) beef tenderloin
- 2 tablespoons olive oil
- 1⁄4 cup smoked salt
- 6 shallots, peeled and thinly sliced
- 1 lb oyster mushroom
- salt & freshly ground black pepper
- In a small bowl, whisk together 1/2 cup melted butter, 1/4 cup cognac and 1 tbsp thyme. Continue whisking until well combined; set aside.
- Place tenderloin on a flat surface and pat dry with paper towels. Fill a Cajun injector with butter-and-cognac mixture and inject in several places. Cover with plastic wrap and store in the refrigerator for at least 2 hours.
- When meat is marinated, preheat grill to medium-high (about 400°F). Remove tenderloin from wrap and rub with olive oil and Smoked Salt Steak Rub, pressing firmly so that seasoning adheres well to the meat. Set aside at room temperature.
- Meanwhile, heat 1 tbsp butter in a sauté pan over medium-high.
- Add sliced shallots and cook for 3-4 minutes or until just tender.
- Add oyster mushrooms to pan and cook for 2-3 minutes more.
- Add 2 tbsp cognac, and with a spatula or wooden spoon deglaze by scraping up the browned bits from bottom of pan.
- Remove from heat and stir in remaining 2 tbsp butter and 2 tbsp thyme. Season mixture with salt and pepper to taste and set aside, keeping warm.
- Place tenderloin on grill and cook for 6-8 minutes, each side, for medium rare. Remove from grill and set aside for 3-5 minutes. If you like, you can inject the cooked tenderloin with some of the sauce from the mushrooms and shallots.
- Once the meat has rested, slice and serve topped with shallot-oyster mushroom mixture.