Smoked Beef Tenderloin
Elegant smoked beef tenderloin for special occasions.
Jump to RecipeWhen you want to pull out all the stops, smoked beef tenderloin delivers elegance and incredible flavor. This is the most tender cut on the cow, and smoking adds a depth that roasting alone can't match. It's special occasion food that makes everyone feel celebrated.
This roast is meant for your most special celebrations - Christmas dinner, anniversary parties, milestone birthdays. It's the kind of dish that makes guests feel truly honored. Smaller dinner parties where you can give each person a generous slice are ideal.
Match the elegance of the meat with sophisticated sides. A classic béarnaise or red wine reduction sauce is traditional. Roasted asparagus, creamy gratin potatoes, and sautéed mushrooms are perfect accompaniments. A simple arugula salad with shaved Parmesan keeps things balanced.
The herb crust here is delicious, but tenderloin welcomes other treatments. A blue cheese crust adds richness. Bacon-wrapped tenderloin adds smokiness. A peppercorn crust with cognac sauce is classic steakhouse style. The mild beef flavor is a canvas for whatever direction you want.
Because tenderloin is so lean, temperature control is crucial. Pull it at 120-125°F for medium-rare - carryover will bring it up. Tying the roast ensures even cooking from end to end. Searing after smoking adds a beautiful crust without overcooking the interior.
Ingredients
Instructions
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1
Trim any silver skin and excess fat from the tenderloin. Tuck the thin tail end under and tie it with butcher's twine to create an even thickness for uniform cooking.
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2
Coat the tenderloin with olive oil and season with coarse black pepper, kosher salt, minced fresh rosemary, and garlic. For a stunning crust, use Hardcore Carnivore Black.
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3
Set your smoker to 250°F with cherry wood chunks for a mild smoke that won't overpower the delicate beef flavor.
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4
Place the tenderloin on the smoker and cook for about 45-60 minutes. This is a lean, quick-cooking cut, so don't walk away.
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5
Start checking the internal temperature after 40 minutes. Remove at 125°F for medium-rare or 130°F for medium — use an instant-read thermometer for precision.
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6
Rest the tenderloin for 15 minutes tented loosely with foil. The temperature will carry over about 5 degrees. Slice into 1-inch thick medallions and serve.