Smoked Peppered Beef Tenderloin
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- Vendor Shipped
Tom Perini of the Perini Ranch in Buffalo Gap, Texas, is justly proud of this spectacular tenderloin. Each cut is individually selected, hand trimmed and rubbed with a signature blend of freshly ground pepper and herbs. Then it's roasted to medium rare and mesquite-smoked using the traditional style of cooking that Texas settlers introduced in the 1800s. Delicious and versatile, it's ideal for entertaining whether sliced thin as an appetizer, piled on a hearty salad, or presented as an impressive main course.
- Approx. 2 lb., 4 oz. (2 pieces).
- Serves 6–8 as a main course, 16–18 as an appetizer.
- Shipped frozen.
- Product of USA.
- Use & Care
- The beef tenderloin ships frozen with ice packs. Upon receipt, place the beef in the refrigerator, where it will keep 1 week unopened, or place in the freezer for up to 3 months.
- Thaw the beef tenderloin in the refrigerator overnight. We recommend serving the perfectly cooked beef at room temperature; do not reheat. The tenderloin may be refrozen after thawing.
Please allow up to two weeks for processing and delivery of perishable items, which are shipped overnight to ensure freshness. Perishable items are not eligible for rush shipping.
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Rated 5 out of 5 by Joanie1234 from Excellent! It's mildly smoked so even those who think they don't like smoked meats might change their mind. It's perfectly cooked to medium rare (no uncooked meat) and I found heating it in a low oven (180 degrees) for 40 min. was just right without cooking it to medium, although it was not hot in the middle. The meat was a center cut of tenderloin, the best part, and extremely tender with no sighs of connective tissue that another reviewer encountered. I would say it could serve, as an entree, 6 nicely or possibly 8 smaller eaters. But, the two pieces that arrive are not equal. The smaller one is more like the flap one folds under a raw tenderloin to equalize the size of the roast. We did not serve the smaller piece last night but will keep it for other purposes. This small piece should be considered when menu planning for a party or 6 or 8 people. We would purchase this again for a holiday dinner.Date published: 2017-01-15Rated 5 out of 5 by domesticengineer from Excellent taste and texture This is best served sliced thinly and with horseradish dill sauce. I've served it for years at Christmas and special occasions as an appetizer. You could do this for a dinner party for 4. We are big eaters so the appetizer is best. I also don't serve all of it as it goes to fast and we love to save some for ourselves after the party the next day!Date published: 2015-01-05Rated 4 out of 5 by Julie13 from A very RARE treat. This is very nice tenderloin. It is also the rarest, wettest smoked beef tenderloin I've ever had. Removal from the wrapping produces a great puddle of bloody juices. You have to like your meat medium to rare to like this. I do, no one else in my home does and it's really too much for me - and much too $$y to give away. So it's a mixed bag. Also more connective tissue on inner surface of roll than I like for the price. With those caveats, suit yourself.Date published: 2014-05-15Rated 3 out of 5 by lollieb from disappointed Meat was really just fair. It was so peppery that I had to really wipe it off before i served. Also the tenderloin are very small. It would be ok to serve as appetizer, with other options, but nor as main dish.Date published: 2013-12-28Rated 5 out of 5 by WestCoastMom from Doesn't Get Any Better Than This!! I just had to try this for our Christmas celebration this year and I'm so glad I did. I served it as an appetizer by cutting it in chunks and serving it with a ginger sesame dipping sauce. It was out of this world good! Will become a permanent part of my Christmas menu as long as WS offers it.Date published: 2012-12-27Rated 3 out of 5 by ckm90 from OK ,but small This meat was tender and flavorful. However, there is no way it would feed as many people as stated. When I wanted to order another one the item was unavailable, so we added another item to the holiday menu.Date published: 2012-01-04