Go Back
+ servings
Print

Smoked Beef Tenderloin

The no-fail method of gently smoking and then reverse searing beef tenderloin is an amazing way for rich umami flavor and perfect medium-rare slices. Bonus, it's about as simple a recipe as you could ask for!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Servings 8
Calories 75kcal

Ingredients

Instructions

Prep your Beef Tenderloin and Smoker

  • Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 250.
  • Trim your tenderloin as needed and tie it off every 1” to 1 ½” to help the beef maintain its shape while cooking.

Smoke

  • Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend.
  • Place the beef on the cooler side of the grill.
  • Smoke the tenderloin in a smoker set to 250 - 300 for 1 hour until temp reads 120 with a digital thermometer.

Sear

  • Sear the beef evenly on all sides by either moving the beef to a preheated grill, or to a large griddle/skillet that has been heated over medium-high heat.
  • Rotate the beef to ensure even browning on all sides, 5 to 7 minutes per side.

Rest

  • Remove from heat and wrap with a double layer of foil and allow the beef to rest 10 minutes before slicing.

Serve

  • Slice into 1" thick portions and serve, top with rich crab imperial and serve with seasonal veggies.
  • Garnish with freshly minced parsley, if desired.

Notes

This smoked tenderloin goes beautifully with my smoked crab imprerial or paired with  mushrooms sauteed in a red wine sauce. I also love simmering down onions from time to time just to keep things simple. But really, if I am going to spend the money for a tenderloin, I am willing to splurge for great crab too. 
Slice the finished tenderloin into 1" thick cuts for each person. 
Wrap leftovers in a double layer of aluminum foil and reheat in the same foil low, at 300. You want to heat the steak without overcooking it. Store in fridge for 2 to 3 days. 
This tenderloin was smoked it the Pit Barrel Cooker - but it will work in any style of smoker or grill you have set the the right temperature with wood chunks or chips. 

Nutrition

Serving: 1g | Calories: 75kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 17mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Calcium: 8mg | Iron: 1mg