Porcini & Pepper Smoked & Seared Beef Tenderloin

1. (Optional) To make your own mushroom powder, pulse dehydrated porcini mushrooms in a good food processor and put it through a fine mesh strainer.
2. Create a rich umami rub by combining 2 tablespoons each of black pepper, kosher salt, and mushroom powder.
3. Apply the rub generously to the beef tenderloin.
4. Reverse sear the tenderloin: Smoke it at 225°F (107°C) until its internal temperature reaches 110°F (43°C).
5. Finish the tenderloin by searing it in a cast iron pan with compound garlic butter until it reaches an internal temperature of 125°F (52°C).
6. Rest the tenderloin for 10 minutes before slicing and serving.