There’s something undeniably satisfying about cutting into a beautifully smoked beef tenderloin. The combination of rich, tender meat and layers of smoky flavor creates an unforgettable centerpiece that’s as impressive as it is delicious.
Table of Contents
Delicious Smoked Beef Tenderloin
Nothing says “cookout” quite like a big, juicy piece of smoked beef tenderloin. A tenderloin is a cut of meat from the muscles near the kidneys of a cow, and it really earns its name by being the most tender bit of beef you could ever serve up. In fact, if you like filet mignon steaks, you’ll love beef tenderloin: it all originates from the same area on the animal.
The meat is soft with a melt-in-your-mouth kind of texture and doesn’t accumulate too much fat that might leave a greasy aftertaste. Premium meat like this deserves premium cooking, and this smoked beef tenderloin is definitely the very best of the best! Thankfully, it’s not difficult at all to smoke your beef tenderloin to perfection. Let me show you how!
Tools You’ll Need:
Here’s everything you need to make this smoked beef tenderloin.
- Sharp knife: For trimming any excess fat or silver skin.
- Cutting board: A stable surface for prepping your tenderloin.
- Butcher twine: To ensure the meat cooks evenly.
- Mixing bowl: To combine your seasoning blend.
- Smoker: To infuse the tenderloin with that signature smoky flavor.
- Smoker Grill: To give the tenderloin a beautiful, caramelized crust.
- Meat thermometer: Your key to the perfectly cooked beef.
- Tongs: For easy handling of the tenderloin.
Ingredients In Smoked Beef Tenderloin and Estimated Costs
Per Serving Cost: $10.98
Recipe Cost: $87.88
- 1 (4-pound) beef tenderloin: The star of the dish, this cut is known for its buttery texture and delicate flavor. Trimming and tying ensures even cooking and an elegant presentation. ($87.28)
- 2 tablespoons coarse salt: A must for seasoning beef. Coarse salt not only enhances the natural flavor of the tenderloin but also helps create a flavorful crust during cooking. ($0.19)
- 1 tablespoon coarse black pepper: This adds just the right amount of boldness to complement the beef’s richness. The coarse grind gives the crust a nice texture. ($0.16)
- 1 tablespoon garlic powder: A subtle yet savory addition that rounds out the seasoning blend, adding depth without overpowering the beef. ($0.25)
NOTE: The recipe prices are calculated using grocery store websites. The cost is calculated based on the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Smoke Beef Tenderloin
In short, to make this smoked beef tenderloin recipe, trim and tie a 4-pound beef tenderloin, season it with a blend of coarse salt, black pepper, and garlic powder, and smoke it at 225°F until the internal temperature reaches 120°F. Sear it on a hot grill at 450°F until perfectly caramelized, rest for 15 minutes, then slice and serve.
- Prep the Beef Tenderloin: Start by trimming any excess fat or silver skin from the tenderloin. This helps prevent chewiness and allows the seasoning to penetrate the meat. Tuck the tail end of the tenderloin under to create a uniform shape, then secure it with butcher twine tied every 2 inches.
- Season Generously: Combine the coarse salt, black pepper, and garlic powder in a mixing bowl. Sprinkle the seasoning mixture evenly over the surface of the tenderloin, pressing gently to help it adhere.
- Smoke to Perfection: Preheat your smoker to 225°F. Place the seasoned tenderloin directly onto the grates, close the lid, and let the smoker work its magic. Smoke the meat until the internal temperature reaches 120°F, ensuring it remains beautifully rare in the center.
- Sear for a Crust: Carefully transfer the tenderloin to a preheated grill at 450°F. Sear the meat on all sides for 3-4 minutes, creating a flavorful crust. Keep an eye on the internal temperature—you’ll want to remove the tenderloin before it exceeds 139°F for a perfect medium-rare result.
- Rest and Serve: Wrap the tenderloin in aluminum foil and rest for 15 minutes. This step allows the juices to redistribute, ensuring every bite is succulent. Slice into 1 to 1 ½-inch thick servings, and enjoy.
Recipe Variations
Note that I use a wood pellet grill for most of this process. I personally have a Traeger smoker/grill, though you can use any brand. I recommend using mesquite, oak, or hickory wood pellets for this recipe.
Storage and Reheating Tips
SERVE: Once you pull the tenderloin off the grill, as stated, be sure to wrap it in aluminum foil and let it rest for 15 minutes before serving. I like to prepare an Italian salad or a baked potato as a side.
STORE: Any leftovers can go in the fridge for 3-4 days. Be sure to pack it tightly in plastic wrap!
FREEZE: If you use a freezer bag, beef tenderloin should stay fresh in the freezer for up to half a year.
REHEAT: If frozen, thaw your beef tenderloin first by leaving it overnight in the fridge. After that, a quick trip in the oven at around 385°F for 30 minutes should bring your tenderloin back to life. Use a meat thermometer to ensure the tenderloin has hit 120°F-130°F.
Smoked Beef Tenderloin Recipe FAQs
The prep time is only about 10 minutes, while the cooking time will generally take about 2 hours. I say “generally” because you always want to cook meat by temperature, not by time on the grill! Be sure to follow the recipe instructions closely and use a meat thermometer to determine “doneness” with this recipe.
As stated, it’s better to measure by temperature. Use a meat thermometer at the thickest part of the tenderloin. When it hits 120°F, remove the beef from the smoker and continue with the rest of the recipe.
Monitor the temperature closely, and remove the tenderloin when it reaches 120°F during smoking and no higher than 139°F after grilling. I recommend using an internal meat thermometer for an accurate reading of the meat’s temperature.
Buttermilk mashed potatoes, Air Fryer Asparagus, or a Cranberry Fluff Salad are great additions to this tenderloin.
More Main Dishes
Save The Recipe
Enter your email below & we’ll send a link to this recipe to your inbox & you’ll subscribe for new recipes
Smoked Beef Tenderloin
Equipment
- sharp knife
- cutting board
- Butcher twine
- mixing bowl
- smoker
- grill
- Meat Thermometer
- tongs
Ingredients
- 4 pound beef tenderloin trimmed and tied
- 2 Tablespoons coarse salt
- 1 Tablespoon coarse black pepper
- 1 Tablespoon granulated garlic
Instructions
- Trim any fat or silver skin 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 seasonings together and sprinkle evenly across the surface of the tenderloin.
- Preheat the smoker to 225°F.
- Place tenderloin onto grates, close lid, and smoke until you have an internal temperature of 120°F. Remove from smoker.
- Transfer the beef tenderloin to a 450°F preheated grill. Char on all sides for 3-4 minutes, watch the internal temperature, do not allow it to exceed 139°F.
- Remove from the grill and wrap in aluminum foil, and allow to rest for 15 minutes.
- Slice in 1 to 1 ½ inch thick servings.
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
