Smoked Beef Tenderloin

We love smoked beef tenderloin in this household. Smoking it makes an already incredible cut of beef even better. We use the reverse sear method, which gives you tender, melt-in-your-mouth beef with a perfect medium-rare center and a delicious crust. Trust me, smoking it is the way to go!

Smoked beef tenderloin is one of those special occasion meals that feels high-end but is surprisingly simple to pull off. The meat is buttery soft, full of rich beef flavor, and takes on just enough smoky depth to make it feel like something you'd get at a fancy steakhouse. Because it's a lean cut of meat, you'll want to add some fat to balance out the flavor profile. This Dijon Cream Sauce recipe is to die for and pairs perfectly with this tenderloin.

But here’s the best part: You don’t need much more than a smoker, a good cut of meat, and a meat thermometer to nail it. Whether you're using a pellet smoker, Big Green Egg, or even a gas grill, this method delivers every time. If it’s your first time smoking a tenderloin, don’t be intimidated. The key is hitting those temps and giving it time to rest. Do that, and you’re golden.

Ingredients Needed

• Whole Beef Tenderloin - You can buy your tenderloin already trimmed, but it will cost you more per pound. Because this is an expensive cut of beef, we recommend you buy the whole tenderloin untrimmed. We got ours at Costco.
• Avocado Oil - Use any neutral-flavored cooking oil with a high smoke point to sear your tenderloin after smoking. You can use canola, vegetable, avocado, or olive oil.
• Seasoning - We use a simple blend of equal parts kosher salt, black pepper, and granulated garlic (SPG). You don't want to overpower the tender, mild flavor of this cut of meat, and the hint of smoke already complements this simple blend well.

Equipment Needed

Meat Thermometer - To ensure the right internal temperature of the meat (120°F), we use the ThermoWorx RFX wireless system. You can monitor the meat’s temperature on your phone while it cooks, which is a game-changer because you know exactly when it hits the 120°F mark, so it doesn’t overcook. You can also just use any other type of instant-read thermometer if you don't have or want to invest in an RFX.

Smoker - We have a Traeger Ridgeline XL Pellet Grill, but use what you have! You can use any good quality smoker, a Big Green Egg, or even a gas grill. As long as it can reach a high temp and has consistent heat. What's important is cooking to temperature, not time.

Wood Pellets - We use the Traeger Gourmet Blend from Costco, but you can use your favorite wood pellets, which should work just as well. We recommend a mild wood like cherry, apple, or pecan.

What Makes This Method Work

This isn't about overly complicated rubs or marinades. The technique is what makes it.

• Smoke the tenderloin low and slow until it reaches an internal temp of 120°F.
• Sear it quickly with high heat on a flat top grill or any flat surface like a cast iron skillet. This creates that perfect crust and brings the internal temp up to a perfect medium rare.
• After resting, you’re left with a final temp right around 135°F. It’s tender, smoky, and juicy with just the right amount of char.

Tips and Tricks for Success

• Tie the roast: Use butcher’s twine to tie it into a uniform cylinder. This helps it cook evenly.
• Use a reliable thermometer: The tenderloin is a lean, delicate cut of meat. It's also pretty pricey, so you don't want to guess on the temp and overcook it. Use a probe thermometer that you can leave in the meat while it cooks.
• Let the meat rest: This isn’t optional. A 15-minute rest after searing helps the juices redistribute and allows carryover cooking to finish the job.
• Don’t over-season: This cut is tender and mild. Salt and pepper go a long way. Add herbs or spices if you want, but keep it simple.
• Hot grill for the finish: Make sure your grill is screaming hot when you go to sear. You want a quick, even crust without cooking it further inside.

How to Smoke Beef Tenderloin

1. Trim and tie: If needed, trim off the silver skin and tie the tenderloin into an even shape using butcher's twine.
2. Let it come to room temperature: Before smoking, you need to allow your tenderloin to sit at room temperature. You don't want to smoke a cold tenderloin! This ensures an even cook. We recommend letting it sit out for at least 1 hour, but 2-3 hours is what we've found works best.
3. Season: Season the meat generously with the salt, pepper, and garlic mixture. This is a simple seasoning that pairs well with the mild flavor of the tenderloin, but feel free to add any other herbs or spices.
4. Preheat your smoker: Set it to 195°F and let it come to temp before adding the meat.
5. Smoke: Place the tenderloin on the smoker and insert a meat probe into the thickest part. Smoke until the internal temperature reaches 130°F. This typically takes 90-120 min.
6. Sear: Move the tenderloin to a hot grill with some avocado or olive oil and sear each side for about 1 to 2 minutes until a nice crust forms.
7. Rest: Transfer the meat to a cutting board and let it rest for 15 minutes, uncovered. The internal temp will rise to around 135°F, which is perfect medium rare.
8. Slice and serve: Cut into thick medallions and serve with your favorite sides. It’s great with our Creamy Mashed Potatoes and a side of roasted Brussels sprouts and carrots. And to top it off, we love our delicious Dijon Cream Sauce, or even a horseradish cream sauce.

Frequently Asked Questions

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