Smoked Beef Tenderloin

This beef tenderloin is smoked to juicy perfection, boasting a savory herb crust and distinct wood-fired flavor with an impressive smoke ring, delivering tender slices cooked evenly to medium-rare.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 2 30

Resting Time 10

Total Time 3

Servings

Calories 108kcal

Author Rosalie Bradford

Ingredients

5 lb beef tenderloin

Steak seasoning

1 tbsp cracked pepper
1 tbsp ground pepper
1 tbsp garlic powder
1 tbsp salt

Compound butter

2 sticks salted butter at room temperature
1 sprig Rosemary finely chopped
1 sprig Thyme finely chopped
1 sprig Parsley finely chopped
2 tbsp steak seasoning

Instructions

Heat your smoker to 225℉.
Prepare your roast by trimming off any hanging or hard pieces of fat. If there is a membrane that has multiple layers, peel that right off with a paper towel. Trim the tips of the tenderloin off.
Tuck the tails of the tenderloin in, to try and create a symmetrical roast to ensure even cooking. Take 4-5 two-foot strands of butcher's twine and lay them across your prep space. Tie where the tails are tucked in, and then make two ties where the chateaubriand is to keep a nice cylinder shape. Tie a butcher's knot or traditional knot to secure each section of the roast.
Season the roast on all sides with the seasoning, saving about 2 tbsp for the compound butter.
Cover the roast completely with the compound butter.
Place the roast on a wire rack on the baking sheet and insert your probe thermometer into the very center.
Place the roast in the smoker and smoke at 225°F for two hours.
After two hours or until it reaches 115°F internal, remove the roast and let it rest while you increase the temperature of the smoker to 375°F. Roast the tenderloin for 30 minutes or until it reaches 125°F internal.
Remove the roast from the smoker and let rest for at least 10 minutes before slicing.
Remove the twine and carve into ¼ inch slices that resemble a disc. Serve with extra compound butter.

Steak seasoning

Combine the cracked pepper, ground pepper, garlic powder, and salt in a bowl.

Compound butter

Add the butter, rosemary, thyme, parsley, and homemade steak rub to a bowl and mix until well combined.

Notes

What about dry brining? We skip the dry brining step as the rub and compound butter add plenty of flavor and give you an excellent crust. You can still do it, just leave the salt out of the rub so the meat doesn't get double salted.

What wood should I use to smoke with? We used a hickory blend.

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 15-20 minutes to let the meat relax and the internal juices redistribute to the center.

Nutrition