Description
This Smoked Beef Tenderloin recipe delivers a juicy, flavorful centerpiece perfect for special occasions or a gourmet dinner at home. The tenderloin is seasoned with a robust blend of freshly ground peppercorns, garlic, rosemary, and kosher salt, then smoked low and slow before a high-heat reverse sear locks in the rich flavors and creates a beautiful crust. Served with a luscious garlic herb butter, this method ensures a perfectly cooked medium-rare tenderloin with a smoky aroma and tender texture.
Ingredients
Scale
Beef Tenderloin
- 3 pounds beef tenderloin
- 1 Tablespoon olive oil
Rub Ingredients
- 1 1/2 Tablespoons kosher salt
- 1 Tablespoon peppercorns (or 1 Tablespoon coarse black pepper as substitute)
- 1 clove garlic (or 2 teaspoons garlic powder or paste as substitute)
- 1 1/2 Tablespoons fresh rosemary leaves (or 1 1/2 teaspoons dried rosemary leaves as substitute)
To Serve
- Garlic herb butter (optional but recommended)
Instructions
- Prepare the Beef Rub: In a food processor or blender, pulse the peppercorns until they are coarsely ground. Add the garlic and only the rosemary leaves, processing until the garlic is finely minced. Add kosher salt and pulse again to combine all ingredients well. If you don’t have a food processor, coarsely crush peppercorns in a plastic bag using a rolling pin.
- Trim the Tenderloin: Remove excess fat carefully from the tenderloin without cutting away meat. Trim off any silver skin. For uniform cooking, use the center cut of the tenderloin; remove and save the tail and butt ends if you purchased a whole tenderloin. If using the whole tenderloin, tie it to maintain an even shape for more consistent cooking.
- Apply Oil and Rub: Rub the entire tenderloin evenly with olive oil. Sprinkle the prepared beef rub evenly over the surface, making sure the tenderloin is thoroughly coated.
- Refrigerate the Tenderloin: Wrap the tenderloin tightly in plastic wrap and refrigerate it for 1 to 2 hours to allow the flavors to penetrate the meat.
- Preheat the Smoker: When ready to cook, remove the tenderloin from the refrigerator and let it come to room temperature. Preheat your smoker to 250° Fahrenheit, preparing it for slow smoking.
- Smoke the Tenderloin: Place the tenderloin in the smoker and cook until it reaches an internal temperature of 120°F for medium-rare doneness. This typically takes approximately 45 to 60 minutes, depending on the size of the tenderloin. Use a temperature probe for precise monitoring without opening the lid frequently.
- Heat the Smoker for Reverse Sear: Remove the tenderloin from the smoker, tent loosely with foil, and increase the smoker’s heat to 450°F or high heat for searing.
- Reverse Sear the Tenderloin: Once the smoker is hot, place the tenderloin back on the grill grates. Sear for about 2-3 minutes on each side, closely watching the temperature. Remove the meat when it reaches about 125°F as it will rise to 130°F during resting for perfect medium-rare doneness.
- Rest and Serve: Wrap the tenderloin in aluminum foil and let it rest for 5 minutes, allowing juices to redistribute. Save any juices collected and drizzle over the sliced meat. Slice the tenderloin and serve with garlic herb butter for maximum flavor enjoyment.
Notes
- Substitutions: Use 1 Tablespoon coarse black pepper if you don’t have peppercorns. Substitute fresh rosemary leaves with 1 1/2 teaspoons dried rosemary. Replace the garlic clove with 2 teaspoons garlic powder or garlic paste.
- Thermometer: To ensure perfect doneness, use a reliable meat thermometer like an instant-read or probe thermometer for accurate internal temperature readings.
- Crushing Peppercorns: If lacking a food processor, place peppercorns inside a resealable plastic bag and gently crush with a rolling pin until coarsely ground.
- Tying the Tenderloin: If cooking the entire tenderloin instead of just the center cut, tie the roast with kitchen twine to ensure even cooking.
Nutrition
- Serving Size: 1 slice (approximately 6 ounces)
- Calories: 460 kcal
- Sugar: 0.3 g
- Sodium: 870 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 44 g
- Cholesterol: 145 mg
