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Smoked Beef Tenderloin Recipe

Smoked Beef Tenderloin

Wholesome Cove
This smoked beef tenderloin uses the reverse sear method to deliver edge-to-edge medium-rare perfection with a deeply caramelized crust and rich, woodsy smoke flavor. A simple overnight dry brine and classic oak smoke transform this already exceptional cut into the ultimate centerpiece roast for holidays, special dinners, and any occasion that calls for something truly unforgettable.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 9 servings
Calories 340 kcal

Equipment

  • Pellet smoker or offset smoker - Or a charcoal grill set up for indirect heat
  • Instant-read meat thermometer - Essential for monitoring internal temperature accurately
  • Leave-in probe thermometer - (optional) Wireless probe recommended for hands-free monitoring
  • Cast iron skillet (12-inch) - (optional) For reverse sear finish if not searing directly on grill
  • Sharp boning or fillet knife - For trimming silver skin from the tenderloin
  • Large cutting board
  • Aluminum foil - For tenting the meat during both rest periods
  • Paper towels - For patting the meat completely dry before brining
  • Small mixing bowl - For combining the dry rub ingredients
  • Butcher's twine - For trussing the tenderloin to an even thickness
  • Wire rack with sheet pan - For dry brining the tenderloin uncovered in the refrigerator
  • Pastry brush - (optional) For applying olive oil evenly over the surface

Ingredients
  

For the Tenderloin

  • 1 whole beef tenderloin - 4–5 lbs (1.8–2.3 kg), trimmed and tied
  • 2 tbsp olive oil - 30 ml, for coating
  • 2 tsp coarse kosher salt - 10 g, for the dry brine; apply generously to all surfaces
  • 2 tsp freshly cracked black pepper - 5 g
  • 1 tsp garlic powder - 3 g
  • 1 tsp onion powder - 3 g
  • 1 tsp smoked paprika - 3 g
  • 1/2 tsp dried rosemary - 1 g, finely crushed
  • 1/2 tsp dried thyme - 1 g
  • butcher's twine - For trussing the roast
  • oak or hickory wood chunks or chips - For smoking; oak preferred for clean, medium smoke flavor

For the Horseradish Cream Sauce

  • 1/2 cup sour cream - 120 g
  • 2 tbsp prepared horseradish - 30 g; adjust to taste
  • 1 tbsp fresh lemon juice - 15 ml
  • 1 tsp Dijon mustard - 5 g
  • salt and pepper - To taste, for finishing the sauce

Instructions
 

  • Pat the trimmed tenderloin completely dry with paper towels, then coat every surface generously with coarse kosher salt. Place uncovered on a wire rack set over a sheet pan and refrigerate for 8–24 hours until the surface looks dry and tacky.
  • Remove the tenderloin from the refrigerator 45–60 minutes before smoking. Fold the thin tail end underneath the roast and tie with butcher's twine at 1.5–2 inch (4–5 cm) intervals to create an even cylinder from end to end.
  • Combine black pepper, garlic powder, onion powder, smoked paprika, dried rosemary, and dried thyme in a small bowl. Coat the tenderloin evenly with olive oil, then press the dry rub firmly onto all surfaces including the ends.
  • Preheat your smoker to 250°F (121°C) using oak or hickory wood and allow it to fully stabilize before adding the meat. Set up for indirect heat if using a charcoal grill.
  • Place the trussed tenderloin on the grill grate over indirect heat and insert a leave-in probe into the thickest part if available. Smoke undisturbed at 250°F (121°C) until the internal temperature reaches 110°F (43°C), approximately 60–75 minutes total.
  • Remove the tenderloin from the smoker at 110°F (43°C) and tent loosely with aluminum foil. Rest for 10 minutes while you heat your grill or cast iron skillet to its highest possible temperature (500°F / 260°C or higher).
  • Sear the tenderloin for 2–3 minutes per side on all four surfaces until a deep mahogany crust forms, monitoring closely with an instant-read thermometer. Pull from the heat when the internal temperature reaches 125°F (52°C) for medium-rare or 130°F (54°C) for medium.
  • Transfer the seared tenderloin to a clean cutting board, tent loosely with foil, and rest for 10–15 minutes. Carryover cooking will raise the internal temperature an additional 3–5°F (1–3°C) during this time.
  • While the tenderloin rests, stir together sour cream, prepared horseradish, fresh lemon juice, and Dijon mustard in a small bowl. Season with salt and pepper to taste, then refrigerate until ready to serve.
  • Remove the butcher's twine, then slice the tenderloin into 1–1.5 inch (2.5–4 cm) medallions using smooth, even strokes with a sharp carving knife. Arrange on a serving platter, drizzle with resting juices, and serve immediately with the horseradish cream sauce on the side.

Notes

  • Always cook to internal temperature, not time. A reliable instant-read thermometer is the single most important tool for this recipe.
  • Do not skip the dry brine. Even 8 hours makes a significant difference in depth of flavor and moisture retention compared to seasoning right before the cook.
  • Use oak or hickory wood for the best result with beef. Fruitwoods like applewood are too mild for the short smoke window and the flavor will barely register.
  • Trussing the tenderloin is essential. The tapered tail end will overcook long before the center reaches temperature if left unfolded and untied.
  • Rest the meat twice: once for 10 minutes before the sear to dry the surface, and again for 10–15 minutes after the sear to allow juices to redistribute.
  • Pull the tenderloin 3–5°F (1–3°C) below your target temperature. Carryover cooking during the final rest will bring it to the perfect doneness without overshooting.
  • For the best sear, make sure your cast iron skillet or grill grate is visibly smoking hot before the meat touches it. A lukewarm surface steams the meat and prevents crust formation.
  • Leftovers can be wrapped tightly and stored in the refrigerator for up to 4 days. Reheat gently in a 275°F (135°C) oven covered with foil, or serve cold sliced thin on crusty bread.
  • To freeze, wrap tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For an easy variation, substitute the dry rub with a bold Cajun seasoning blend, or slather the tenderloin with Dijon mustard before applying the rub for a tangy, herb-crusted crust.

Nutrition

Serving: 1ServingCalories: 340kcalCarbohydrates: 2gProtein: 42gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 520mgPotassium: 620mgVitamin A: 6IUVitamin C: 2mgCalcium: 3mgIron: 20mg
Keyword holiday beef roast, reverse sear tenderloin, smoked beef roast, smoked beef tenderloin, whole beef tenderloin recipe
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