Smoked tenderloin steak

Wanting to cook up a storm for Dad on Father's Day? Try our delicious Tenderloin steak paired with a lovely side of honey and fennel root vegetables
Create a rich smoky flavour at home with this inventive dish.
ITP Images
Create a rich smoky flavour at home with this inventive dish.
August 12, 2018
Level Easy
Preparation Time 15 minutes
Cooking Time 45 minutes
Serves 4

PHOTO BY Lester Apuntar
RECIPE BY Marthene Leisegang
FOOD STYLING BY Marthene Leisegang


2 cups wood chips
500ml water
1 spinneysFOOD Tenderloin Steak
10ml olive oil
spinneysFOOD Sweet & Smokey BBQ Seasoning to taste
spinneysFOOD Salt and Black Pepper to taste
200g baby carrots
200g baby beetroot, quartered
1 tbsp spinneysFOOD Fennel Seeds
2 tbsp spinneysFOOD Honey


  • 1

    Soak the wood chips in a bowl filled with water for at least 3 hours.

  • 2

    Remove chips from the water and place in the bottom of a baking tray.

  • 3

    Place an aluminium tray or smaller baking tray on top of the wood chips.

  • 4

    Rub the steak with half of the olive oil, the sweet & smokey Seasoning and the salt and black pepper.

  • 5

    Place the meat in the smaller tray.

  • 6

    Cover well with foil, making sure there are no openings for smoke to escape.

  • 7

    Place the tray in the oven at 220°C, gas mark 5, for 30-40 minutes.

  • 8

    Remove from oven and allow to rest.

  • 9

    In a small frying pan add the rest of the olive oil and vegetables. Add the fennel seeds and honey and fry for about 10 minutes until vegetables are cooked through.

  • 10

    Reverse sear the steak on a hot griddle pan.

  • 11

    Serve with the honey fennel root vegetables.



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