Buffalo Tenderloin

[JJ Husker]

Not much of a recipe but if you get a chance you gotta try this.

 

Got a whole buffalo (technically bison) tenderloin, cut about seven 1 1/2” filet steaks off the big end, grilled the steaks, then tied the remainder (approx 9” long) with butcher twine to keep it as round/cylindrical as possible and smoked that. Just used a simple salt, pepper and garlic seasoning on all of it, cooked all of it to about 135 internal and then let it rest. Might be the best meat I’ve ever had. The smoked chunk had kind of a beef jerky flavor but melt in your mouth tender. Even the little tiny end was very good and it was over done to about 150. Thought the grilled steaks had much better flavor than regular beef tenderloin filet mignons.

 

Doubtful I would’ve bought it because it goes for about $25-$30 per pound but a customer gave me a couple whole tenderloins in exchange for some work we did for them. But now that I know, I might splurge on it sometime in the future.