Smoked Peppered Beef Tenderloin
Beef Tenderloin
Internet Only-
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 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.
-
Receiving instructions
- 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.
Preparation
- Thaw the beef tenderloin in the refrigerator overnight. It is recommended to serve the perfectly cooked beef at room temperature; do not reheat. The tenderloin may be refrozen after thawing.
-
Shipping Information
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow up to one week for delivery.
Shipping Rates
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Return Policy
At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. If, within 90 days, you are not completely satisfied with your purchase for any reason, please return the item for an exchange or refund of the merchandise value. View Full Return Policy.
About Perini Ranch
Tom Perini developed a love for the cattleman’s life while growing up on his family's ranch in Buffalo Gap, Texas. In 1974 he opened a restaurant serving traditional “chuck wagon” food right on his family’s spread—and in the process became America’s quintessential cowboy gourmet. Perini's philosophy remains simple: food should look good and taste good, and the only fussing a good steak needs is some traditional Texas dry rub and time to smoke over hot mesquite coals.
Serving Suggestions
- Drizzle slices with a horseradish cream sauce and serve as an appetizer.
- Slice thinly and pile atop a bed of greens for a hearty salad.
- Easy main course: just slice and serve at room temperature.
Follow @twitter 
