Up your dinner game with this juicy and flavorful Smoked Beef Tenderloin. It’s great for weekends, holidays, and parties with friends.
Are you ready to embark on a flavorful journey with Smoked Beef Tenderloin? This isn’t just any beef recipe; it’s a masterpiece of taste and tenderness.
This whole beef tenderloin, smoked to perfection, with a savory crust and a juicy, tender heart. Its rich aroma and succulent flavor make it the star of any special occasion, be it a holiday dinner or a grand weekend feast.
I think you’ll love this complete guide to making a mouth-watering Smoked Beef Tenderloin that’s sure to be a hit at your next gathering or a special treat for your family.
This recipe, rich in flavor and tradition, is not just about cooking a piece of meat; it’s about creating memories around the dinner table.
Whether it’s for a holiday dinner or just because, this tenderloin will bring smiles and satisfaction to everyone. Don’t wait for a special occasion; make any day a celebration with this fantastic beef tenderloin recipe!
Common Questions About Smoked Beef Tenderloin
Is Olive Oil Necessary in the Recipe?
Yes, olive oil is a great addition! It helps the seasonings adhere to the tenderloin and contributes to a moist, flavorful crust.
How Important is Room Temperature Meat Before Smoking?
It’s crucial! Bringing your beef tenderloin to room temperature ensures even cooking and better flavor absorption.
Can I Use a Pellet Grill or a Big Green Egg for This Recipe?
Definitely! Both pellet grills and the Big Green Egg are excellent for maintaining a consistent temperature and imparting a great smoke flavor.
Storage
The next best thing to freshly smoked meat is leftover smoked meat! I love having my favorite cuts of beef within easy reach for a quick meal.
Refrigerator
Wrapped in plastic wrap or placed in an airtight container, your smoked tenderloin stays fresh for up to 3 days.
Freezer
For longer storage, wrap the tenderloin in aluminum foil and freeze. It retains its quality for about 3 months.
Tips
Once you get all set up with ingredients and supplies, the smoker is going to do most of the work. It’s like magic I tell you! The kind of magic that fills your belly with a hot, juicy meal.
- Use Quality Meat: Opt for a prime or choice whole beef tenderloin from the loin section of the cow for the best results.
- Temperature Probes Are Your Friend: Use temperature probes to monitor the internal temperature of the meat.
- Rest Your Meat: Let the meat rest wrapped in aluminum foil after cooking to allow the juices to redistribute.
- Low and Slow: Smoke the tenderloin at a low temperature for the best smoke flavor.
- Direct Grilling for the Sear: Finish your tenderloin on high heat for a beautiful crust.
Ingredients
A good, tender cut of beef doesn’t need much in the way of seasoning. You might be amazed at what salt, pepper and garlic can do to your smoked beef tenderloin.
- Whole Beef Tenderloin, trimmed of silver skin and connective tissue
- Coarse Salt (Kosher Salt preferred)
- Coarse Black Pepper
- Granulated Garlic
How to Make Smoked Beef Tenderloin
Smoking meat doesn’t have to be a difficult process. With these simple instructions, you’ll have amazing meat in no time flat.
- Trim any fat or silverskin from the beef tenderloin.
- Tuck the tail of the tenderloin under to make a uniform piece of meat. Wrap and tie every 2 inches with butcher twine.
- Mix the seasonings in a small bowl and then sprinkle them evenly across the surface of the tenderloin.
- Preheat the smoker to 225°F.
- Place the tenderloin onto the grates, close the lid, and smoke until you have an internal temperature of 120°F. Remove the meat from the smoker.
- Transfer the beef tenderloin to a 450°F preheated grill. Char on all sides for 3-4 minutes, watch the internal temperature, and do not allow it to exceed 139°F.
- Remove the meat from the grill, wrap it in aluminum foil, and allow it to rest for 15 minutes.
- Slice the meat into 1 to 1 ½ inch thick servings
- Store any leftovers in the refrigerator in an airtight container.
Kitchen Supplies You’ll Need for Smoked Beef Tenderloin
A pellet smoker is a great way to grill meat, no doubt about it. However, a charcoal grill has its own appeal. Whatever way you cook it, this meat has serious potential.
- Pellet Smoker or Charcoal Grill
- Butcher’s Twine for Tying
- Cutting Board
- Knives
- Small Bowl for Mixing Seasonings
- Meat Thermometer or Instant-Read Thermometer
- Aluminum Foil for Resting the Meat
What to Serve With Smoked Beef Tenderloin
My favorite thing to serve with beef is mashed potatoes made with the Yukon gold variety. They’re super moist and have seriously great flavor.
- A simple seasoning salad with olive oil dressing.
- Roasted vegetables for a healthy side.
- Creamy mashed potatoes, a classic pairing.
- Fresh, tangy cranberry sauce for a touch of sweetness.
Why You Should Make Smoked Beef Tenderloin
Make sure you save the recipe card for later. You’re going to want to make these tenderloins again and again. There’s really no question about it!
- A Feast for the Eyes and Palate: The dish’s impressive presentation makes it perfect for special occasions.
- Unbeatable Flavor: The tenderloin, being one of the most expensive cuts of meat, offers a luxurious taste.
- Healthy and Satisfying: Lean yet flavorful, making it a smart choice for health-conscious foodies.
- Versatile Leftovers: Transform them into sandwiches, salads, or stews.
Variations and Add-Ins for Smoked Beef Tenderloin
I think a good dollop of garlic butter would be amazing on this steak. Whatever you decide to do, let us know in the comments. I love hearing from you!
- Spiced Up Version: Add a bit of garlic powder or red pepper flakes for heat.
- Herb-Infused Delight: Rub with a mixture of fresh herbs like rosemary and thyme.
- Sweet and Tangy BBQ: Glaze with BBQ sauce in the last minutes of grilling for a unique flavor.
- Coffee-Lover’s Rub: Incorporate ground coffee into your rub for an earthy touch.
If you love this easy smoked tenderloin recipe, you’re going to love these other smoker recipes too. Please click each link below to find the easy, printable recipe!
More Great Beef Recipes
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Smoked Beef Tenderloin
Ingredients
- 3 pound beef tenderloin trimmed and tied (1-4 pounds)
- 2 tablespoons coarse salt
- 1 tablespoon coarse black pepper
- 1 tablespoon granulated garlic
Instructions
- Trim any fat or silverskin from the beef tenderloin.
- Tuck the tail of the tenderloin under to make a uniform piece of meat. Wrap and tie every 2 inches with butcher twine.
- Mix the seasonings in a small bowl and then sprinkle them evenly across the surface of the tenderloin.
- Preheat the smoker to 225°F.
- Place the tenderloin onto the grates, close the lid, and smoke until you have an internal temperature of 120°F. Remove the meat from the smoker.
- Transfer the beef tenderloin to a 450°F preheated grill. Char on all sides for 3-4 minutes, watch the internal temperature, and do not allow it to exceed 139°F.
- Remove the meat from the grill, wrap it in aluminum foil, and allow it to rest for 15 minutes.
- Slice the meat in 1 to 1 ½ inch thick servings
- Store any leftovers in the refrigerator in an airtight container.
Equipment
- electric pellet grill
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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