Smoked & Seared Beef Tenderloin with Compound Butter

1. Trim and tie the beef tenderloin.
2. Season the beef tenderloin generously with Uncle Chris seasoning.
3. Go cold to the grill for the biggest, most impactful smoked flavor. Smoke the tenderloin until it reaches an internal temperature of 95F.
4. Sear the tenderloin until it reaches an internal temperature of 125F.
5. While the beef tenderloin is resting, generously top it with room temperature compound butter. To make the compound butter, mix unsalted butter with sautéed shallots, dried chives, kosher fine sea salt, black pepper, and smoked garlic.
6. Serve with a side of smashed cheesy potatoes.