Pimenton-Rubbed Beef Tenderloin

Pimentón-Rubbed Beef Tenderloin

Pimenton is a smoked Spanish paprika. This recipe can also be done with a brisket.

2 teaspoons pimentón
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1 ( 3 to 4 pound) Beef Tenderloin
2 tablespoons olive oil

Romesco Sauce:

1/3 cup Marcona almonds
1 cup 1/2-inch cubes stale bread
2 cloves garlic, chopped
1 medium tomato, seeded and coarsely chopped
1 (12-ounce) jar roasted red peppers, drained
1 tablespoon sherry vinegar
1 teaspoon salt
1/4 teaspoon pimentón
1/4 cup extra virgin olive oil

For the Beef, preheat smoker to 250°F. Mix pimentón, salt and pepper in a small bowl. Rub the tenderloin all over with the mixture and drizzle with 1 tablespoon of the oil. On the grill or in the house Sear the tenderloin on all sides, about 5 minutes. Transfer to the grill and smoke until internal temperature of beef reaches 140°F. Let the beef rest 5 minutes before slicing.

Meanwhile, for the romesco sauce, combine almonds and bread in a food processor and process until finely ground. Add garlic, tomatoes, peppers, vinegar, salt and pimentón; process until a thick puree forms, stopping to scrape down the sides of the bowl as needed. With the machine running, add oil in a slow stream. Transfer sauce to a bowl. (Romesco sauce can be refrigerated in an airtight container for up to 5 days.) Serve sauce at room temperature, spooned over the sliced Beef.

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