Smoked Tenderloin Sandwiches
Soak the wood chips for 2-3 hours and drain well. Prepare grill or smoker to cook at 275 degrees.
Rub the tenderloin with the melted bacon grease and sprinkle with steak seasoning.
Cook the tenderloin for 45-50 minutes, to an internal temperature of 130 degrees. Add more chips as needed to keep the smoke flowing.
Remove from heat and let tenderloin cool completely.
Combine all ingredients in a mixing bowl and store covered and refrigerated until ready to serve.
In a small sauté pan, heat olive oil over low heat. Place onion, garlic, salt and curry powder in the hot oil and cook one minute. Add the sherry and reduce. Remove from heat and cool completely. Once the cooked mixture is cooled, combine it with the remaining ingredients. Store covered and refrigerated until ready to serve.
Honey-Spiked Creole Mustard
Using a wire whisk, combine all ingredients. Store covered and refrigerated until ready to serve.
Slice 1/8-inch thin slices of the beef tenderloin and arrange on a serving tray. Serve the cut rolls and three sauces on the side and allow guests to build their own sandwich.
All of the sauces may be made three to four days in advance, and stored in the refrigerator until needed.