Smoked Beef Tenderloin delivers an incredibly tender, juicy, and smoky result that feels gourmet yet stays simple enough for any home cook. This recipe teaches you exactly how to prepare it, season it, and smoke it with confidence. You will learn the ideal temperatures, timing, seasoning, and techniques used in the best Tenderloin Smoker Recipes and Smoked Beef Tenderloin Recipes. Whether you cook on a pellet grill, a Traeger, or a traditional smoker, this guide ensures consistent success and unforgettable flavor.
Table of Contents
Table of Contents
Why You Will Love This Smoked Beef Tenderloin
The story behind the recipe
Hi, I am Barbara Anderson, creator of KoyaRecipes.com. My love for cooking began in my grandmother’s cozy kitchen where measuring by feel and cooking with love were everyday lessons. Those early experiences shaped my passion for sharing simple and flavorful meals with home cooks today. As a busy mom, the kitchen remains the heart of our home. This Smoked Beef Tenderloin is one of those dishes that brings people together. It is elegant, easy, tender, and full of rich smoky flavor that reminds me of family celebrations and comfort.
Key reasons this recipe stands out
Smoked Beef Tenderloin is naturally tender and becomes even more luxurious when slow smoked. The seasoning enhances its richness without masking the beef. The method works well for Smoked Beef Tenderloin Traeger versions, Beef Tenderloin On Pellet Grill methods, and classic Beef Tenderloin Recipes Smoked. Its texture stays buttery soft while the crust develops beautifully. It is ideal for holidays, special occasions, or any weekend you want to enjoy something extraordinary with minimal effort.
Ingredients
Ingredient list with tips and substitutions
Whole beef tenderloin, about 4 to 5 pounds
Olive oil, 2 tablespoons
Kosher salt, 1 tablespoon
Black pepper, 1 tablespoon
Garlic powder, 2 teaspoons
Smoked paprika, 1 teaspoon
Fresh herbs such as rosemary or thyme, 1 tablespoon
Butter, 2 tablespoons for finishing if desired
Tips and substitutions:
A whole tenderloin offers the best texture. If using a center cut piece, reduce the cooking time. Replace smoked paprika with chipotle powder for a spicier twist. Fresh herbs add a gourmet feel. Olive oil helps form a rich crust. For a flavor similar to Smoked Filet, slice into medallions after cooking. For pellet smokers like Traeger, use oak or hickory for clean but bold smoke.
Ingredient notes and pro tips
Trim the silver skin for even cooking. Light seasoning allows the beef flavor to shine. Butter added at the end boosts richness. Apple or cherry wood provides a milder smoke. For Pellet Smoked Beef Tri-tip flavor influence, include a light coffee rub. Keeping ingredients simple allows the tenderness to remain the star.
How to Make Smoked Beef Tenderloin
Step-by-step cooking instructions
Step 1: Pat the beef tenderloin dry.
Step 2: Trim any silver skin if needed.
Step 3: Rub the surface with olive oil.
Step 4: Combine salt, pepper, garlic powder, smoked paprika, and herbs.
Step 5: Coat the tenderloin evenly with the seasoning.
Step 6: Preheat your smoker to 225 degrees F.
Step 7: Place the meat directly on the smoker grates.
Step 8: Smoke until the internal temperature reaches 125 degrees F for medium rare.
Step 9: Remove and rest for 15 minutes.
Step 10: Slice into medallions and serve.
This method works perfectly for Smoked Beef Tenderloin Traeger cooking, Tenderloin Smoker Recipes, and Beef Tenderloin Smoker Recipe techniques.
Common variations and flavor adjustments
Add a thin layer of Dijon mustard before seasoning for a French inspired twist. For a Texas style crust, increase black pepper and add chili powder. For buttery richness, baste with melted butter and rosemary during the final 10 minutes. If you enjoy the flavor profile of Pellet Smoked Beef Tri-tip, mix a small amount of brown sugar into the rub. For lighter smoke, choose fruit woods like apple.
How to Serve Smoked Beef Tenderloin
Serving suggestions and pairings
Serve with roasted potatoes, garlic green beans, grilled asparagus, or creamy polenta. The tenderloin pairs beautifully with red wine sauce, horseradish cream, or herb compound butter. For menu inspiration, explore meat and poultry recipes on Koya Recipes. It also pairs well with side dishes from categories similar to French cuisine and comforting family meals featured on the site.
How to make it look beautiful on the plate
Slice the tenderloin into even medallions and arrange them in a slight fan shape. Spoon a small amount of pan juices or butter over the top. Garnish with rosemary sprigs. For more plating inspiration, explore guides on how to create elegant meat presentations.
How to Perfect Smoked Beef Tenderloin
Expert tips for success
Use a meat thermometer to avoid overcooking. Keep smoker temperature steady. Choose high quality wood pellets. Let the meat rest for full juiciness. Apply seasoning evenly to help the crust develop. For Traeger smokers, activate Super Smoke for the first hour for deeper flavor.
Troubleshooting advice
If the tenderloin cooks too quickly, reduce smoker heat slightly. If the crust looks too pale, give it a quick sear in a hot skillet for one minute per side. If the inside turns out dry, remove it earlier next time, closer to 120 degrees F. If flavor seems too smoky, use milder wood.
Common Mistakes to Avoid
Typical cooking or prep errors
Overseasoning can overwhelm the delicate beef. Cooking hotter than 225 degrees can cause dryness. Skipping the resting period leads to juice loss. Using harsh woods like mesquite may overpower the tenderness.
How to prevent them
Season lightly but consistently. Maintain low and slow temperature. Always rest before slicing. Choose medium woods like oak and cherry. Trim silver skin before smoking to prevent toughness.
Storage and Reheating Instructions
Best way to store leftovers
Place leftover slices or whole sections in airtight containers. Refrigerate up to three days. Freeze tightly wrapped portions for up to two months. Store any sauces separately.
Reheating methods that maintain flavor and texture
Reheat in a 250 degree oven until warm. Avoid the microwave because tenderloin dries out quickly. Add a bit of broth or butter during reheating to maintain moisture. Heat gently in a covered skillet on low for best results.
Frequently Asked Questions
How long does it take to smoke beef tenderloin
It usually takes between 1.5 and 2 hours at 225 degrees depending on thickness.
What is the best wood for smoked beef tenderloin
Oak, cherry, and hickory offer balanced smoke that suits beef without overpowering it.
Should I sear the tenderloin after smoking
Searing is optional. It adds crust and color but many people enjoy the pure smoked finish.
What temperature should smoked beef tenderloin be cooked to
For medium rare, remove at 120 to 125 degrees. For medium, stop around 135 degrees.
Smoked Beef Tenderloin is a stunning main dish that delivers impressive tenderness, balanced smoke, and elegant simplicity. With the right technique, anyone can prepare this restaurant quality meal at home. Try it with your favorite wood, pair it with comforting sides, and enjoy an unforgettable meal. I would love to hear how it turns out for you.
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Smoked Beef Tenderloin Recipe for Perfect Juicy Flavor
Smoked to perfection and served with a tangy horseradish sauce, this Smoke Tenderloin Beef recipe is a flavorful centerpiece perfect for holidays, dinner parties, or special occasions.
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Ingredients
For the Horseradish Sauce:
1 cup full-fat sour cream
½ cup full-fat mayonnaise
2 tablespoons prepared horseradish
1 teaspoon vinegar
½ teaspoon salt (more or less to taste)
For the Beef Tenderloin:
1 whole beef tenderloin (about 4 pounds)
2 tablespoons seasoning blend of choice (or 1 tbsp salt, 2 tsp black pepper, 2 tsp garlic powder)
1 to 2 tablespoons oil or vegetable oil
2 tablespoons unsalted butter
Instructions
1. Make the Horseradish Sauce:
2. Combine 1 cup sour cream, ½ cup mayonnaise, 2 tablespoons horseradish, 1 teaspoon vinegar, and ½ teaspoon salt in a mixing bowl. Stir until smooth.
3. Cover and refrigerate for at least 1 hour before serving.
4.
5. Prepare Beef Tenderloin On Smoker:
6. Place the tenderloin on a sheet pan with a wire rack. Rub the entire surface with 1 to 2 tablespoons of oil.
7. Sprinkle 2 tablespoons of seasoning blend liberally over the entire tenderloin.
8. Place in the refrigerator uncovered for 12 hours or overnight (optional, but recommended).
9. Remove the tenderloin from the refrigerator 30 minutes before smoking.
10. Fold the thin tail end under and secure with kitchen twine. Continue tying the tenderloin at 2-inch intervals.
11. Preheat smoker to 225°F and add wood chips.
12. Insert a probe thermometer into the center of the thickest part of the tenderloin.
13. Place the tenderloin on the smoker grates and smoke for about 1 hour, or until the internal temperature reaches 115–120°F for medium-rare.
14. Preheat a cast-iron skillet over medium-high heat. Add 2 tablespoons of butter.
15. Place the smoked tenderloin in the skillet and sear for 60 to 90 seconds on each side until a deep golden-brown crust forms.
16. Transfer to a cutting board and let it rest for 15 minutes before slicing.
17. Remove the kitchen twine, slice into ½ to ¾-inch thick medallions, and serve with the chilled horseradish sauce.
Notes
Temperature Guide: Pull the tenderloin from the smoker at 115–120°F for medium-rare or 125–130°F for medium.
Wood Selection: Use mild woods like oak, cherry, or pecan.
Make Ahead: The horseradish sauce can be made up to 3 days ahead. The tenderloin can be seasoned up to 24 hours ahead.
Storage: Store leftover sliced tenderloin in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 673
- Sugar: 1g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.1g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 30mg
