Mid Mo Smoke Show Recipe of the Week - 4/25/20

This recipe comes to us courtesy of Rich and Bunny Tuttle

Chateaubriand and Pate

3 lb Beef Tenderloin roast

1 lb chicken livers

½ medium onion chopped

¼ cup butter

2 hard-boiled eggs

Several slices of uncooked bacon

Rinse the chicken livers, pat dry

Saute the livers and onions in the butter until the livers are cooked through and the onion is tender

Place liver, onions and eggs in a food processor and process until smooth, let sit until cool

Grill the tenderloin over hot coals until it is just seared on all sides

Cool slightly, then spread the pate evenly over the beef tenderloin. Wrap with the bacon.

Place back on the grill. Cook over indirect heat until a meat thermometer shows the center at 145 degrees.