Smoked Beef Tenderloin Recipe

Smoked Beef Tenderloin – Perfectly seasoned, fork-tender beef with a rich, smokey 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, it’s 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.

Recipe Ingredients

• Beef Tenderloin – Choose a quality 4-5 pound tenderloin for this recipe, and look for plenty of marbling! 
• Tenderloin Seasonings – Paprika, garlic and onion powder, thyme, rosemary, ground mustard, cumin, salt, pepper, and red pepper flakes all combine to season the tenderloin beautifully. How do we get the seasonings to stick? Yellow mustard is my secret ingredient. 😉
• Peppercorn Sauce – Peppercorns (obvs), heavy cream, butter, garlic, shallots, and fresh chives, along with Worcestershire, cognac, beef broth, and Dijon mustard, come together to make a decadently mouthwatering peppercorn sauce. 

How to Smoke Beef Tenderloin

Prep the Beef Tenderloin

1. 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)
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)
3. 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)
4. Refrigerate for at least 30 minutes or up to 24 hours.

Smoke the Tenderloin

5. Preheat your smoker to 225°F (107°C). 
6. Smoke It – Transfer the beef tenderloin to the preheated smoker. I used a Traeger pellet smoker for this recipe. (Photos 7-8)
7. 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.
8. Preheat a grill or cast-iron skillet over high heat in preparation for searing the beef tenderloin.
9. Start Searing – Sear the beef tenderloin on the preheated grill or skillet for 1-3 minutes per side or until a beautiful crust forms.
10. 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

11. Melt your butter in a saucepan over medium heat. 
12. 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.
13. 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)
14. 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. 
15. Remove – Once the sauce has thickened, remove the saucepan from the heat. (Remember, the sauce continues to thicken as it rests.)
16. 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

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

• Pellet Grill Tri Tip
• Smoked Sirloin Tip Roast
• Grilled Ribeye
• Smoked Meatballs

Conclusion

Whether you serve smoked beef tenderloin for a special occasion or just because, you’re guaranteed to impress. Give it a go, and let me know how much you love it. And remember to drop your best tips in the comment section below! 😘