Smoked Beef Tenderloin

The center cut of the beef tenderloin is seasoned, basted, and smoked over indirect heat.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 2

Resting Time 20

Total Time 2 50

Servings

Calories 486kcal

Author Jordan Hanger

Ingredients

4 lb beef tenderloin
2 tbsp Worcestershire sauce
2 tbsp salt, pepper and garlic powder
3 tbsp butter unsalted and melted
2 tbsp garlic paste or minced
Horseradish sauce to serve

Instructions

Heat your smoker to 250℉ and set it up for indirect cooking.
Trim the beef tenderloin by removing the chain, silver skin, butt, and tail, until you are left with the center cut (see details above).
To preserve the shape of the tenderloin, tie butcher's twine around the beef every 3-4 inches.
Brush the whole tenderloin with Worcestershire sauce, and season with a blend of salt, pepper, and garlic powder. Rest while your grill comes up to temperature.
Place tenderloin on the grill. Rotate one or twice during cook to ensure even cooking.
Once the tenderloin reaches an internal temperature of 100°F, start basting with garlic butter. Do this a few times before you reach searing temperature.
Once the tenderloin reaches 125°F, sear over direct heat for a couple of minutes, making sure to rotate the beef to sear all sides.
Remove the tenderloin from the grill and place on a wire rack to rest with a little foil tent on top. Let the beef rest for 20-30 minutes before slicing.
Slice tenderloin against the grain into 1" thick medallions. Serve with horseradish cream sauce and your favorite sides.

Garlic butter baste

Mix the butter and garlic together until well combined.

Notes

What wood should I use to smoke with? We used Pecan.

Do I need to tie the tenderloin? No, it just helps it keep its shape while cooking and, presentation-wise looks better.

We recommend serving your beef medium rare, which is between 125-135°F. Keep in mind while the tenderloin rests, it will continue to cook another 5-10 degrees.

Do I need to rest the tenderloin once cooked? Because beef tenderloin is a large cut of meat, proper rest is crucial. We recommend resting the tenderloin for 20-30 minutes to let the meat relax and the internal juices redistribute to the center.

Nutrition