Do you like filet mignon? What if I told you the smoked beef tenderloin is a meaty log full of them? Beef tenderloin is perfect for meals at Christmas, Valentine’s Day, or any gathering that you’re looking to impress. The combo of lean, beefy flavor and the seasoning cooked into the crust is off the charts good! Oh, and the smoke flavor infused while on the grill helps.
Prep for the Smoked Beef Tenderloin
As with most cuts of beef, I like to keep my seasonings simple. The base of salt, pepper, and garlic powder is my go-to for all things beef. With beef tenderloin, however, I like to add in some onion powder and paprika.
The mixture goes as follows: 1 Tablespoon kosher salt, 1 Tablespoon pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika. Pour each ingredient into a small bowl and mix. Set aside.
Smoke and Sear
Before prepping your beef tenderloin, I recommend you get your grill going first. Preheat grill to 250 degrees using indirect heat. Regarding wood for smoking, I recommend post oak. Since post oak can be tougher to find, hickory is another solid option here. Depending on your grill, it could take 10-20 minutes to achieve your desired temp.
Beef is the one meat that can handle sitting out at room temperature. Technically, it can sit out for up to two hours. Some do this so the meat doesn’t hit the grill too cold. I would suggest close to 30 minutes if you want to let it sit out. If not, no big deal.
Keep on the grill until the smoked beef tenderloin reaches an internal temp of 125 degrees. This could take over an hour. I recommend cooking to temp, not time. Make sure to have a quality digital thermometer to monitor temps of both meat and grill throughout the cook.
Once meat hits 125 degrees, remove from the grill. If your grill is capable of searing as well, then go to direct heat and get up to at least 500 degrees. If you have a separate grill from the one you just smoked on, then I suggest getting that one up to heat about about 10 minutes before smoked beef tenderloin is done smoking.
Depending on how hot your grill is, I’d sear for 1-2 minutes on each side. The hotter the grill, the less time needed to get that Maillard reaction on the outside of the meat. Smoking then searing is also known as reverse sear. You may hear this term a lot in BBQ now as it has become a preferred method of cooking.
Rest, then Slice
Now that the smoked beef tenderloin is done searing, place it on a cutting board to rest for 15 minutes. Why let it rest? Because the meat is still cooking internally. If you slice right away, juices will run out and that means flavor will escape. Resting helps keep the flavor locked in.
Speaking of flavor, melt some garlic herb butter and brush over the smoked beef tenderloin while it rests. This will amplify the flavor of the crust even more.
Slice the beef tenderloin in 1 to 1 1/2 inch slices. You should have wall-to-wall pink. If not, you may have seared too long. But that’s okay. It will still taste incredible and your guests will be drooling for more!
The Recipe!
Smoked Beef Tenderloin
Do you like filet mignon? What if I told you the smoked beef tenderloin is a meaty log full of them? Beef tenderloin is perfect for meals at Christmas, Valentine's Day, or any gathering that you're looking to impress. The combo of lean, beefy flavor and the seasoning cooked into the crust is off the charts good! Oh, and the smoke flavor infused while on the grill helps.
Ingredients
- 1 beef tenderloin
- 1 Tablespoon kosher salt
- 1 Tablespoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 3 Tablespoons garlic butter, melted
Instructions
- Preheat grill to 250 degrees with post oak wood over indirect heat. Trim and tie beef tenderloin (if needed). Mix kosher salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Apply over whole surface of the beef tenderloin.
- Place beef tenderloin on grill for 90 minutes or until internal temperature of meat reaches 125 degrees. Remove from grill and sear for 1-2 minutes on top and bottom. Remove from grill.
- Let smoked beef tenderloin rest for 15 minutes before slicing. During the rest, brush melted garlic herb butter over meat.
Notes
1. If post oak isn't available, substitute your favorite smoking wood for beef. I suggest hickory or pecan wood.
2. Searing temps begin around 500 degrees. Depending on how much hotter your cooking surface gets, Sear for less time as to avoid overcooking the meat.
Nutrition Information:
Yield: Eight servings Serving Size: 4 ozAmount Per Serving: Calories: 370Total Fat: 28gSaturated Fat: 11gCholesterol: 96mgSodium: 125mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 27g
Nutrition information isn’t always accurate.
