When it comes to mouth-watering beef, nothing beats smoked beef tenderloin. This delectable cut of beef melts in your mouth, and the smoky flavor only intensifies its natural beefiness. Use this recipe guide for beef tenderloin perfection. It’s packed with expert tips and tricks that will help you achieve flawless results every time.

What is beef tenderloin?

Beef tenderloin is tender, flavorful, and considered a premium cut of meat. It comes from the loin region , specifically from underneath the backbone. This long, cylinder-shaped muscle runs along the spine and is typically cut into individual pieces, known as filet mignon steaks. However, you can purchase the whole tenderloin for grilling, roasting, or searing. Despite being lean, beef tenderloin has a mild flavor and is incredibly tender. Plus, it is versatile and works well with both simple seasoning and decadent sauces. 

Sourcing beef tenderloin

Depending on your location, preferences, and budget, you can purchase beef tenderloin in several places. Luckily, there are options for busy cooks and those seeking local offerings.

• Butcher shops: Ask your local butcher for specialty cuts like beef tenderloin. It is usually available during the holidays, but some offer custom orders year-round.
• Online meat purveyors: Have beef tenderloin delivered right to your doorstep by ordering through online markets like Snake River Farms and Porter Road.
• Supermarkets: Some supermarkets carry beef tenderloin on a seasonal basis. Check the label for information on the cut, grade, and source.
• Farmer’s Markets and Pop-Ups: You can find high-quality meats at outdoor events. Depending on where you live, this could be seasonal. However, those living in temperate climates will have access to pop-ups and farmer’s markets year-round.

How much beef tenderloin do I need?

Three pounds of beef tenderloin can feed between 8-10 people or 5-6 ounces per person. If your guests have robust appetites, or if you are serving less sides, plan for fewer servings – roughly 6-8 servings.

Best woods for beef

Use moderate smoke flavored woods like pecan, maple, oak, and cherry for this smoked beef tenderloin recipe.

Smoking beef tenderloin at 225°F

The cooking time at 225°F will depend on the size of the beef tenderloin and your desired level of doneness. Typically, it takes 2-2 1/2 hours to smoke roast a 3-4 pound beef tenderloin to medium-rare doneness at 225 degrees F.

Remember that every grill or smoker works differently, so cooking times may vary depending on the thickness of the roast, weather conditions, and the type of equipment being used. The meat’s temperature will continue as it rests and the juices redistribute. Use a reliable meat thermometer or meat probe to help monitor doneness and prevent overcooking.

Recipe ingredients

• 1 beef tenderloin (about 3-4 lbs)
• Olive oil
• SPG rub (or steak rub)-you can also use a simple seasoning of kosher salt and black pepper, with extras like paprika and cayenne.
• Wood chips, chunks of pellets
• Butcher’s twine (optional)

Steps to make it

• Trim off any silver skin or pieces of fat from the surface of the tenderloin.
• Rub the tenderloin with olive oil and evenly coat it with SPG or your favorite steak rub. Let it sit at room temperature for 25-30 minutes before placing it on the grill or smoker.
• Soak 1 cup of wood chips in cool water for 25-30 minutes.
• Preheat your smoker to 225°F. We used our pellet grill for this recipe, but use what you’ve got!
• Once the smoker has reached 225°F, add wood chips according to manufacturer’s directions.
• Next, place the beef tenderloin on the smoker rack (or grill grates), insert meat probe, and close the lid. Smoke the beef tenderloin for 2 hours or until it reaches the desired doneness. We recommend medium-rare (an internal temp of 130-135 degrees F).
• See below for the reverse sear method.
• Remove the beef tenderloin from the smoker, loosely tent it with aluminum foil, and rest it for 10-15 minutes. Slice and serve.
• Store leftovers in an airtight container in the refrigerator for 3-4 days—reheat in a skillet on your stovetop for best results.

Searing

Searing offers a flavorful, caramelized crust, but a fine line exists between perfectly seared beef tenderloin and one that is overcooked.

• Pull the meat from your smoker at least 5 degrees before optimal doneness temperature for a perfect medium-rare finish.
• Heat a large cast-iron skillet on high heat until screaming hot.
• Add oil, and sear the beef tenderloin on all sides until golden brown.
• Promptly transfer the roast to a clean cutting board, and let it rest before slicing.

Sauces and toppings for beef tenderloin

Beef tenderloin pairs well with a variety of sauces and toppings that complement its beefy flavor and tender texture. Here are some of our favorites.

• Compound steak butter
• Smoked garlic sauce
• Blue cheese butter
• Board sauce
• Crab Oscar
• Smoked onions

What side dishes to serve with beef tenderloin

Pair this versatile meat with any casserole, vegetable, or starch.

• Grilled vegetables: Glazed carrots, potato kebabs, cauliflower steaks, and zucchini skins all complement this cut of meat.
• Twice-baked potato casserole: creamy, buttery mashed potatoes with bacon, cheese, and other delicious ingredients. A fantastic side dish to serve with beef tenderloin, particularly in colder months.
• Texas creamed corn: a tasty southwest side dish that is rich and satisfying.
• Smoked corn on the cob is one of the easiest warm-weather side dishes. You’ll have your smoker going anyway, so why not throw in some fresh corn on the cob? The sweet, smoky flavor of the corn is amazing when paired with beef tenderloin.

Are you ready to take your culinary skills to the next level? With all the information you need to purchase and smoke the perfect smoked beef tenderloin, your dinner party is sure to be a hit!

Print

Smoked Beef Tenderloin

Smoked beef tenderloin: tender, juicy, and bursting with rich, smoky flavor that melts in your mouth.

Course Main Course

Cuisine American BBQ

Keyword beef filet, grilled beef tenderloin, smoked beef tenderloin

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 260kcal

Ingredients

• 1 beef tenderloin about 3-4 pounds
• 1 tablespoon olive oil
• 1 1/2 tablespoons SPG rub or steak rub
• Wood chips, chunks or pellets of choice (pecan or cherry recommended)

Instructions

• Trim off any silver skin or hanging pieces of fat from the surface of the beef tenderloin.
  1 beef tenderloin
• Next, rub the tenderloin with olive oil and evenly coat it with SPG or your favorite steak rub. Let it sit at room temperature for 25-30 minutes before putting it on the grill or smoker.
  1 tablespoon olive oil, 1 1/2 tablespoons SPG rub
• Soak 1 cup of wood chips in cool water for 25-30 minutes.
  Wood chips, chunks or pellets of choice
• Preheat your smoker to 225°F. We used our pellet grill for this recipe, but use what you’ve got!
• Once the smoker has reached 225°F, place the wood chips in the smoker according manufacturer's directions.
• Next, place the beef tenderloin on the smoker rack and close the lid. Smoke the beef tenderloin for 2 hours or until it reaches the desired doneness. We recommend medium-rare (an internal temperature of 130-135 degrees F).
• *See the note section below for reverse searing tips.*
• Remove the beef tenderloin from the smoker and rest it for 10-15 minutes before slicing and serving.
• Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet on your stovetop for best results.

Notes

Searing beef tenderloin

Searing offers a flavorful, caramelized crust, but a fine line exists between perfectly seared beef tenderloin and one that is overcooked. Pull the meat from your smoker at least 5 degrees before optimal doneness temperature if you want that perfect medium-rare finish. Heat a large cast-iron pan on high heat, add some oil, and sear the beef tenderloin on all sides until golden brown once the pan is smoking hot. Promptly transfer the roast to a clean cutting board, and let it rest before slicing.

Nutrition

Calories: 260kcal | Carbohydrates: 1g | Protein: 16g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 0.1mg | Potassium: 0.4mg | Calcium: 0.03mg | Iron: 0.01mg

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