BBQ Ranch Beef Tenderloin Poppers

Name: BBQ Ranch Beef Tenderloin Poppers
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Prime Tenderloin steaks; cream cheese, softened; jalapeños; bacon; BBQ seasoning, to taste

BBQ Ranch Beef Tenderloin Poppers, a Chef Inspired beef recipe, ready in 60 minutes, serves 4.

Recipe Courtesy Of:

Chef Johnny Stewart, 2023 Ultimate Beef Loving Texan

Cook Time: 60 Minutes

Servings: 4

Ingredients: 5

Cook Mode

Ingredients

2 (5 oz) Prime Tenderloin steaks
8 oz cream cheese, softened
8 medium jalapeños
16 slices bacon

Optional ingredients

BBQ seasoning, to taste

Preparation

Step 1

Wash the jalapenos thoroughly and slice them in half lengthwise. Using a spoon, carefully remove the seeds and veins from each jalapeno half to reduce the heat. Set the cleaned jalapenos aside.
Step 2

Take the softened cream cheese and fill each jalapeno half generously. You can use a spoon or a piping bag for this step. Ensure that each jalapeno half is evenly filled with cream cheese.
Step 3

Slice each tenderloin into eight strips, making a total of 16 strips. Take each strip of tenderloin and lay it on top of a cream cheese-filled jalapeno half. Wrap each jalapeno-tenderloin stack with a slice of bacon, securing it in place.
Step 4

Sprinkle the BBQ rub (Cow Cover or your preferred brand) evenly over each bacon-wrapped popper, covering them completely. Gently press the rub into the bacon for better adhesion.
Step 5

Preheat your BBQ grill to a temperature of 275°F (135°C).
Step 6

Place the prepared poppers on the preheated BBQ grill. Cook the poppers for about 45 to 60 minutes or until the bacon turns crisp and the tenderloin is cooked to your desired level of doneness. Keep an eye on the poppers during cooking and adjust the grill's heat if necessary to prevent burning.
Step 7

Once the BBQ Ranch Beef Tenderloin Poppers are done, carefully remove them from the grill using tongs. Arrange the poppers on a serving platter and enjoy them as a delicious appetizer or snack.

Nutrition Information

190 Calories; 140 Calories from fat; 15.3 g Total Fat (6.8 g Saturated Fat; 2.3 g Monounsaturated Fat); 52.8 mg Cholesterol; 441.8 mg Sodium; 2.2 g Total Carbohydrate; 0.2 g Dietary Fiber; 11.5 g Protein; 0.3 mg Iron; 79.5 mg Potassium; 0.02 mg Thiamin; 0.05 mg Riboflavin; 1.6 mg Niacin (NE); 0.1 mg Vitamin B6; 0.3 mcg Vitamin B12; 0.7 mg Zinc; 5.1 mcg Selenium; 18.1 mg Choline.

This recipe is an excellent source of Protein. It is a good source of Niacin (NE) and Vitamin B12.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.