Smoked Beef Tenderloin Recipe
Perfectly seasoned, fork-tender smoked beef tenderloin with a rich, smoky flavor, and that beautiful medium-rare middle is just hard to beat. It’s no wonder beef tenderloin is a hot choice for holidays, but anytime I’m feeding a crowd for a special occasion, it’s my go-to cut. Not only does it taste incredible, but it’s also beautifully tender, and it’s gorgeous sliced and served up on a big ol’ platter.
Beef tenderloin is one of the most decadent beef cuts that will ever come out of your smoker. Yes, it’s pricey, but its virtues make it worth the splurge once in a while. Plus, one beef tenderloin weighing four or five pounds will feed 7-10 people easily. 👌
Best of all, smoked beef tenderloin is easy to make. And as long as you monitor the internal temperature, you’ll get a perfectly cooked tenderloin every time. Add a hearty drizzle of peppercorn sauce to finish her off, and you’ve got a meal that will wow your guests.
Where to Buy the Meat for Smoked Beef Tenderloin
When the holidays roll around, you’ll find beef tenderloin at almost any supermarket, but options tend to dwindle after the festivities. Big box stores typically have good options year-round in my area. Costco usually has high-quality beef tenderloins with plenty of marbling.
You can also check with your local butcher, though you might pay a little more if you go this route. And if you can’t find a good beef tenderloin locally, you can order from an online meat company that delivers to your area.
How to Smoke Beef Tenderloin
Prep the Beef Tenderloin
- Make the Seasoning – Combine smoked paprika, onion powder, garlic powder, thyme, rosemary, ground mustard, cumin, salt, pepper, and red pepper flakes (if desired) in a small bowl. Mix well to create a flavorful steak spice rub. (Photos 1-2)
- Tie up the Beef Tenderloin – Use twine to tie up the beef tenderloin, ensuring it holds together while cooking. Place twine underneath the tenderloin and tie tightly, spacing the pieces evenly apart. Repeat until the tenderloin is secure. You can do this ahead of time and refrigerate it. (Photos 3-4)
- Apply Seasoning – Rub the entire surface of the beef tenderloin with yellow mustard to help the seasoning adhere. Generously season the beef tenderloin with the spice rub, ensuring all sides are evenly coated. Pat the seasoning into the meat to help it stick. (Photos 5-6)
- Refrigerate for at least 30 minutes or up to 24 hours.
Smoke the Tenderloin
- Preheat your smoker to 225°F (107°C).
- Smoke It – Transfer the beef tenderloin to the preheated smoker. I used a Traeger pellet smoker for this recipe. (Photos 7-8)
- Rest – Once your tenderloin has reached the desired internal temperature, remove it from the smoker. Set it aside to rest for about 15-20 minutes to allow the temperature to rise and the juices to redistribute.
- Preheat a grill or cast-iron skillet over high heat in preparation for searing the beef tenderloin.
- Start Searing – Sear the beef tenderloin on the preheated grill or skillet for 1-3 minutes per side or until a beautiful crust forms.
- Temperature Watch – Monitor the temperature and aim for medium-rare doneness (130-135°F/54-57°C). Or refer to cooking charts for the desired temperature.
Make the Peppercorn Sauce
- Melt your butter in a saucepan over medium heat.
- Combine – Add the minced garlic and shallot, and sauté for about a minute until fragrant. Pour in the cognac (or sub with additional broth), beef broth, and Worcestershire sauce. Stir well to combine.
- Add the Rest – Reduce the heat to low and add the cracked peppercorns. Then let the sauce simmer for a few minutes to allow the flavors to blend. Next, whisk in the heavy cream and Dijon mustard. (Photos 9-12)
- Stirring Occasionally – Continue cooking the sauce on low heat, stirring occasionally, until it thickens slightly and reaches your desired consistency. This should take 4-5 minutes, but keep an eye on the thickness.
- Remove – Once the sauce has thickened, remove the saucepan from the heat. (Remember, the sauce continues to thicken as it rests.)
- Serve – Finally, stir in the fresh minced chives. Serve immediately with beef tenderloin. Enjoy!
Recipe Variations
- Keep it simple. I love the herby crust that forms on the tenderloin in this recipe, but you can go as minimal as you want. A little olive oil, salt, and pepper are all you truly need. 🤩
- Sear in the oven or on the grill. Searing your tenderloin under the broiler or a hot grill will give you that nice crust. Though it’s harder to keep an eye on internal temperature when broiling.
- Make a hoisin sauce marinade for your tenderloin. Mix soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger for a delicious marinade. Then coat the beef tenderloin with the marinade and let it sit for 30 minutes to an hour before smoking.
- Use a different sauce. I’m in love with this peppercorn sauce, but you do you! Cowboy butter, chimichurri, and all kinds of other sauces taste great with beef tenderloin.
Tips and Tricks
- Temperature control during grilling is vital. So make sure to preheat your grill to the right temperature before starting and that it stays on point during cooking. An instant-read thermometer will keep tabs on the internal temperature for the most accurate way to check doneness.
- Always let your tenderloin rest for at least 10-15 minutes for the juice to redistribute and the meat to relax. This makes for a tender, flavorful and juicy tenderloin.
- Since this will be a relatively quick smoke, go for bold woods for that rich, smokey flavor. I like to use oak, hickory, or mesquite.
Make-Ahead Instructions
This dish is best served fresh off the smoker. However, there are a few things you can do ahead of time. Feel free to make the peppercorn sauce the day before and warm it up on the stove before serving. You may need to add a little extra heavy cream to thin it.
You can also tie up the tenderloin and season it up to 24 hours before smoking. So if you’re in a pinch for time, plan on doing the prep work the night before. 😅
Serving and Storage Instructions
Serve smoked beef tenderloin hot off the smoker (after letting it rest, of course). Slice it into thick slices and let that beautiful pink center steal the show.
In case you have leftovers, store them in an appropriate container in the fridge for 3-5 days. The oven is the best way to reheat smoked beef tenderloin. Wrap it in foil and bake it on low (about 300℉/150℃) to prevent it from drying out.
FAQs
Yes. Butcher’s twine won’t catch fire (unlike cotton twine) and can stay on the tenderloin for the entire cooking time. In fact, you want to hold the meat together while it cooks, so leave it on.
You can leave the twine on for smoking and searing the tenderloin. It will help you get an even cook. Just make sure you take it off before carving.
No, but filet mignons are from the tip of the tenderloin, so they’re related in a sense.
What Goes With Smoked Beef Tenderloin
Loads of sides pair well with this dish. I like to serve it with grilled onions and grilled bread, as well as smoked cabbage. Smoked Brussels sprouts also look beautiful and taste great alongside beef tenderloin.
If you want surf-and-turf, serve it with smoked lobster tail, a side salad, and some garlic mashed potatoes, which are always a classic pairing.
More Brilliant Beef Recipes to Try
Smoked Beef Tenderloin
Equipment
- butcher's twine
- Smoker
Ingredients
Smoked Beef Tenderloin
- 1 4-5 pound (2-2.5kg) beef tenderloin
- salt (¾-1 teaspoon per pound of meat)
- freshly ground black pepper (¼ teaspoon per pound of meat)
- 1 tablespoon (7g) smoked paprika
- ½ tablespoon (5g) onion powder
- ½ tablespoon (7g) garlic powder
- 1 teaspoon (2g) dried thyme
- 1 teaspoon (2g) dried rosemary
- ½ teaspoon (3g) mustard powder
- ½ teaspoon (3g) ground cumin
- 1 teaspoon (1-2g) red pepper flakes (optional, adjust to taste)
- 1-2 tablespoons (16-35g) yellow mustard
Peppercorn Sauce
- 1 tablespoon (14g) unsalted butter
- 1 clove garlic, minced
- 3-4 tablespoons (30-40g) minced shallot
- ⅓ cup (80ml) cognac (or beef broth)
- ½ cup (118ml) beef broth
- 1½ teaspoons (7g) Worcestershire sauce
- 1-2 tablespoons (12-24g) cracked peppercorns
- ½ cup (118ml) heavy cream
- 1 teaspoon (5-6g) Dijon mustard
- 1 tablespoon (3g) minced chives
Instructions
Beef Tenderloin
- Season the roast with salt and pepper.
- Combine all the ingredients for the steak seasoning: smoked paprika, onion powder, garlic powder, thyme, rosemary, mustard powder, cumin, salt, pepper, and red pepper flakes (if desired).
- Next, tie the roast to hold it together while it cooks with several long pieces of twine. Place twine underneath the tenderloin, spacing the pieces evenly apart. Cross it over the top and tighten it. Repeat this process until the tenderloin is secure (refer to photos).
- Rub the entire surface of the beef tenderloin with yellow mustard for extra flavor and so the spices stick.
- Generously season the beef tenderloin with the spice rub, ensuring that the roast is evenly coated. Pat the seasoning into the meat to help it adhere. You can do this 30 minutes to 24 hours ahead and keep it in the fridge to marinate.
- Preheat your smoker to 225°F (107°C).
- Transfer the roast to the preheated smoker. Smoke until the internal temperature reaches about 110°F.
- Once the desired internal temperature is reached, remove the beef tenderloin from the smoker and set it aside to rest for 15-20 minutes. During this time, the temperature will continue to rise, and the juices will redistribute.
- Preheat a grill or cast-iron skillet over high heat to prepare for the searing process. Sear the roast for 1-3 minutes per side or until a beautiful crust forms. Keep track of the temperature; medium rare is 120-125°F (49-52°C) before resting and 130-135℉ (54-58°C) after resting. Place it on a serving platter.
Peppercorn Sauce
- Melt the butter in a saucepan over medium heat. Sauté the garlic and shallot for about a minute or until fragrant.
- Pour in the cognac (or additional beef broth), beef broth, and Worcestershire sauce. Stir well to combine.
- Reduce the heat to low and add the cracked peppercorns. Simmer for a few minutes to allow the flavors to blend.
- Whisk in the heavy cream and Dijon mustard, and continue simmering on low heat, stirring constantly, until it thickens slightly and reaches your desired consistency (4-5 minutes).
- Once the sauce has thickened, remove from the heat and serve immediately with beef tenderloin. Keep in mind that the sauce will continue to thicken as it sets.
- Garnish with the chives and serve it with smoked beef tenderloin.
Notes
- Look for a tenderloin with good marbling, as this will contribute to the flavor and tenderness of the meat.
- Feel free to adjust the seasoning according to your taste preferences. Italian, burger, and brisket seasonings are all good.
- An instant-read meat thermometer is a lifesaver when figuring out when a roast is done.
- Letting the tenderloin rest for at least 10 minutes allows the juice to redistribute and the fibers to relax for a tender, flavorful, and juicy tenderloin.
- If you’re sensitive to peppercorns, herb-infused butter or honey BBQ sauce works great.
