This recipe I worked up on St. Patty Day a few years ago. It just came off the top of my head and was superb. You could also do it with top sirloin steaks or rib eyes. Heck it would be great with venison or other game meats.
1 de-fatted fillet mignon tail and head trimmed (about 3 ½ to 4 pounds)
1 bottle Guinness Stout
½ cups molasses
1-teaspoon ground cinnamon
1-teaspoon whole cloves chopped
Trim fillet by cutting off the tail and trim the “head” part to square off the meat. Blend marinade ingredients and marinate meat for 2 hours. Pat dry, and “cool” smoke fillet for 1 and ½ hours. Let rest in fridge for 1 hour to let smoke penetrate. Heat oil in a large sauté pan and sear meat on all sides. Preheat oven to 400°F. Put seared fillet in oven on a rack in a roasting pan. Roast for approx 30 minutes. Internal temperature should be between 120° and 125° for medium rare to medium. Let rest 20 minutes before carving.
Serve with roasted new potatoes and asparagus
Guinness Barbecue Sauce
3 bottles Guinness Stout
2 cups molasses
2 teaspoons ground cinnamon
2 teaspoons whole cloves chopped
3 tablespoons tomato paste
1-tablespoon kosher salt 4 cups veal stock
Mix together in a stainless saucepot. Cook slowly taking care not to boil over. Reduce until lightly syrupy.