Description
This Smoked Beef Tenderloin recipe guides you through creating a perfectly seasoned, tender, and flavorful beef tenderloin with a smoky aroma and a delicious reverse-seared crust. The process includes preparing a fresh herb and pepper rub, slow-smoking the meat to medium-rare, and finishing it with a high-heat sear for a beautifully caramelized exterior.
Ingredients
Scale
Meat
- 3 pounds beef tenderloin (center cut)
Seasoning Rub
- 1 Tablespoon olive oil
- 1 1/2 Tablespoons kosher salt
- 1 Tablespoon peppercorns
- 1 clove garlic
- 1 1/2 Tablespoons fresh rosemary leaves (only leaves)
Instructions
- Make the Beef Rub: In a food processor or blender, coarsely grind the peppercorns. Add garlic and rosemary leaves and process until minced. Add kosher salt and pulse again to combine. If you don’t have a processor, crush peppercorns in a plastic bag with a rolling pin.
- Prepare the Tenderloin: Trim excess fat and silver skin carefully from the center-cut tenderloin. Remove the tail and butt ends if present; these can be saved for another use. The center cut is chosen for its uniform shape to ensure even cooking.
- Apply Oil and Rub: Rub the beef evenly with olive oil. Then sprinkle the prepared rub liberally and evenly over the entire tenderloin surface, pressing the seasoning lightly into the meat.
- Refrigerate: Tightly wrap the seasoned tenderloin in plastic wrap and refrigerate for 1 to 2 hours to allow flavors to meld and the rub to adhere.
- Bring to Room Temperature: Remove the tenderloin from the fridge and let it rest at room temperature while you preheat your smoker to 250°F.
- Smoke the Tenderloin: Place the tenderloin on the smoker and cook until the internal temperature reaches 120°F for medium rare, about 45 to 60 minutes. Using a temperature probe is recommended to monitor without opening the smoker door.
- Preheat Smoker for Searing: Remove the tenderloin and tent with foil. Increase the smoker or grill heat to 450°F or higher to prepare for reverse searing.
- Reverse Sear: Return the tenderloin to the hot grill grates and sear for 2 to 3 minutes per side. Remove the meat when 5 to 10 degrees below your desired doneness, approximately 125°F for medium rare, as it will continue to cook while resting.
- Rest and Serve: Wrap the tenderloin in aluminum foil and rest for 5 minutes. Save any juices that collect and drizzle over the sliced meat. Serve sliced with garlic herb butter for an extra burst of flavor.
Notes
- Use a food thermometer to accurately monitor internal temperature for perfect doneness.
- Allow the meat to rest after cooking to redistribute juices and enhance tenderness.
- If you don’t have a smoker, a grill set up for indirect cooking can be used with wood chips for smoke flavor.
- Slicing against the grain will result in more tender bites.
- Optional: Serve with garlic herb butter to elevate flavor.
