*adapted from Southern Living myrecipes
Smoked Beef Tenderloin
Serves 8-10 Cook Time 15 hours, 20 minutes
Ingredients:
1 (5-lb.) beef tenderloin, trimmed (or 2 (2.5lb) )
Wood chips (cherry, hickory, apple, mesquite)
2 Tbsp olive oil
2 Tbsp Simple Rub
Non-Stick cooking spray
Chimichurri Sauce
Directions:
- Cover tenderloin, and let stand at room temperature 1 hour.
- Meanwhile, soak wood chips in water 30 minutes. Prepare smoker according to manufacturer’s directions, bringing internal temperature to 300°; maintain temperature for 15 to 20 minutes.
- Pat tenderloin dry; brush with olive oil, and sprinkle with Simple Rub.
- Drain wood chips, and place on coals. Place tenderloin on cooking grate; cover with smoker lid.
- Smoke tenderloin, maintaining temperature inside smoker at 300°, for 45 minutes or until a meat thermometer inserted in thickest portion registers 130°. Let stand at room temperature 30 minutes; cover and chill 12 to 24 hours.
- Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 400° to 450° (high) heat. Place chilled tenderloin on cooking grate, and grill 2 minutes on each side. Let stand 5 minutes before slicing.
- Serve with Chimichurri Sauce.
Simple Rub
Makes 1 3/4 Cups
In a small bowl, stir together 1 1/2 cups kosher salt, 1/4 cups ground black pepper and 2 tablespoons ground red pepper flakes. Store in airtight container for up to 6 months.
Chimichurri Sauce
Makes about 1 Cup
Process 4 Cups parsley, 1/3 Cup olive oil, 4 garlic cloves, 3 Tablespoons fresh lemon juice, 3 Tablespoons red wine vinegar,1 shallot bulb, 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp dried crushed red pepper in a food processor until finely chopped.
Central Texas Slaw
Makes 4 Cups Cook Time 1 hour and 15 minutes
Ingredients:
1/4 c white vinegar
1/4 c extra virgin olive oil
2 Tbsp sugar substitute
3 to 4 Tbsp fresh lime juice
1 1/2 tsp kosher salt
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp freshly ground black pepper
2 c thinly sliced red cabbage
2 c thinly sliced white cabbage
1/2 c bagged broccoli salad
1 medium jalapeño pepper (with seeds), thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 c chopped fresh cilantro
Directions:
Whisk together vinegar, olive oil, sugar substitute, lime juice, kosher salt, ground coriander, ground cumin, ground red pepper, and freshly ground black pepper in a large bowl. Add red cabbage, white cabbage, carrot, jalapeño pepper, red bell pepper, and yellow bell pepper. Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.
Sweet and Sour Cucumber Salad
Serves 8-10 Cook Time 20 minutes
Ingredients:
3 Tbsp rice wine vinegar
2 Tbsp sugar substitute
1 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp freshly ground black pepper
3 Tbsp canola oil
1 English cucumber, seeded and thinly sliced into half-moons
2 shallots, minced
2 Tbsp chopped fresh cilantro
Directions:
Whisk together vinegar, sugar, Dijon mustard, salt, and pepper in a bowl. Add canola oil in a slow, steady stream, whisking constantly until well blended. Add cucumber, shallots, and cilantro. Toss to coat. Cover and chill 15 minutes.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center
Metabolic Recipes
