How Do You Smoke a Beef Tenderloin

Satiate every craving with this incredible smoked tenderloin. Perfect fork-tender beef with a rich medium-rare middle and just a hint of estrus and smoked flavor. Information technology'due south the veritable way to have filet mignon to a whole new level while feeding a crowd. Want even more than flavor, top it with luscious crab purple for a eating place-level experience at home.

tl;dr table of contents

• What y'all need to smoke a tenderloin:
• How to make this Smoked Beefiness
• Recipe FAQs
  • Why is tenderloin so tender?
  • How to buy a whole tenderloin?
  • What is a reverse sear and when exercise I use it?
  • What wood to utilize for smoking beefiness tenderloin:

Smoked tenderloin is near as decadent a recipe as you lot tin get. Beingness the about tender cut, information technology picks up the smoke flavor with a brusk cook over dress-down and wood before being topped with a luscious crab regal. Talk about holiday dinner washed right.

Run across the smoked beefiness tenderloin web story here.

This recipe works because it's an absolute showstopper meal perfect for guests or intimate date nights. The beautiful medium-rare pink all the way through the delicious slices is stunning..

Beef tenderloin has long been the dinner roast of choice, next to prime rib, with considerably less fatty and cooking methodology required. And, where prime number rib makes for amazing big slices with a lot of flavour from the rendered fat, this, can be cut with a fork. Literally.

Now, imagine that sliced with a smokey crab imperial laced with just a pinch of that southern Creole heat. Information technology's not a huge kick, but enough that will accept guests wondering but what the magic ingredient is.

While your guests are left wondering how many hours you spent in the kitchen, you tin choose to tell them it was equally easy as 3 ingredients and a bit of fume, if you lot want. Or go out them to be mystified at your grilling mastery.

Intrigued? Let'due south become to planning that vacation menu!

What you demand to smoke a tenderloin:

When smoking roasts, I like to go on my flavors very uncomplicated. I want the meat to develop an effluvious smoked flavour and still have their deep umami flavor. For this ane, I simply used:

• Oil
• Tony Chachere'southward BOLD Blend
• Kiln Dried Hickory Chunks

How to make this Smoked Beef

Brand sure to build your fire for commencement heat. We are gently slow cooking the tenderloin, not treating it similar a steak for a high and fast cook. Once the embers are holding temperature, be ready to add together wood chunks and the meat.

Tying (or trussing as the chefs telephone call it) the tenderloin helps to retain the shape. There is ofttimes a thicker finish and a thinner end (where you piece the filet mignon from).

Using butcher's twine and tying the big cut off every inch or so helps to maintain its slender figure for a pretty presentation when serving.

Small pieces of twine tied off are just as effective as the traditional method shown to a higher place for trussing beef.

In one case you take tied the meat, season it with olive oil and a elementary dash of Creole seasoning. The meat already has incredible flavor, then nosotros are just enhancing it with a bit of a kick.

Using a digital thermometer is important for accurate cooking . When smoking, you desire to keep the chapeau closed to continue the smoke in and avoid ascent and lowering the heat. If you exercise a lot of smoking, invest in a probe that tin be inserted into the meat while it'due south smoking with a reader you tin see outside of the smoker.

Only fume the tenderloin to 120-125. It will continue to cook when information technology is seared so while information technology'due south resting.

After the fume, you sear the meat, a technique known as reverse searing , to get that beautifully browned crust on the outside, double wrap it in foil, and allow information technology to rest for 10 minutes earlier slicing.

Resting the meat helps the juices to return to where they need to exist and not blitz out immediately as it'southward sliced. I also like the double wrap to retain any liquid that does accumulate. How-do-you-do, like shooting fish in a barrel drippings to pour back atop the meat!

Recipe FAQs

Why is tenderloin and so tender?

The tenderloin is from the loin department of the cow, between the ribs and sirloin, right past the mid-dorsum. Because of where it is located, information technology's generally an underused musculus. Information technology lacks connective tissue and doesn't get the heavy fat cap of a rib roast then information technology produces the gently sliced texture we look for in an incredible lean cut.

This is the cutting that the filet mignon steak comes from. Because of this, information technology is also 1 of the most expensive cuts.

Due to its lean nature, it tends to not have as bold a flavor every bit richer cuts, like the ribeye or prime rib. Yet, this cut wins awards for not needing a knife when cooked properly and pairing well with classic toppings.

How to buy a whole tenderloin?

Ownership a whole tenderloin can be catchy if information technology'southward not prime holiday season. If it is, check your local markets, they tend to put them on sale whole at great prices for Christmas and New Yr's. Otherwise, calling your butcher ahead and asking for a tenderloin and the size you lot need is the best choice. Virtually will offering options between choice and prime number and this can add together more than a few dollars per pound on an already expensive cutting.

When picking a grade, tenderloin is already the virtually tender cut, and so if I trust my butcher, or know the meat source, I am ok with a 'choice' selection here, given that I am already paying for the all-time of the best.

What is a reverse sear and when exercise I utilise it?

Using a 'contrary sear' technique, we smoke the beef to an internal temperature of 120 degrees earlier rolling information technology beyond a hot bandage iron griddle or grill grates to get an external crust and a final temp of 130 degrees before resting.

Reverse searing is a term used when meat is cooked low to reach a certain internal temperature before applying high heat to create the exterior crust. It is the opposite of browning a roast before cooking, like in my beef wellington.

Both have their advantages, only in the case of smoking meat, it works great to allow the meat to blot the rich smoke flavor and and so lock in everything with the final sear.

I employ reverse sear on large cuts of meat that I am cooking over alive-fire or traditionally in an oven. I dearest information technology to finish a porterhouse right or in the case of a thick tomahawk ribeye, ensure that there is an even desired temperature through the entire cut.

Opposite searing tin can produce some of the most even color yous can get from height to bottom (with the exception of sous vide – which I besides stop with a sear).

What wood to use for smoking beef tenderloin:

For quick smokes, like this ane, I rely on bold flavorful woods similar hickory or mesquite. The strong odour allows the flavor to infuse with the short cooking time for something like a beef tenderloin which we only smoke for near 1 hour to accomplish 120 degrees.
Using proficient chunks instead of chips will also help amp up the quick flavor.

Want more impressive beef ideas? Try some of my favorite recipes

• Perfect Eye of Round Roast
• Smoked Roast Beefiness
• Classic Beef Wellington
• Walnut Crusted Beef Tenderloins

If yous've tried my Smoked Tenderloin Recipe or any other recipe on GirlCarnivore.com delight don't forget to rate the recipe and allow me know where you found information technology in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram@girlcarnivore,Twitter&Facebook.

Smoked Beef Tenderloin

The no-neglect method of gently smoking then reverse searing beef tenderloin is an astonishing style for rich umami flavor and perfect medium-rare slices. Bonus, it's well-nigh every bit simple a recipe every bit y'all could ask for!

Course: Primary Grade

Cuisine: American

Prep Fourth dimension fifteen mins

Melt Time ane hr xxx mins

Resting Fourth dimension x mins

Servings: 8

Calories: 75 kcal

• ▢ 1 beef tenderloin two to 3 lbs, trimmed and tied
• ▢ 2 tablespoon Olive oil
• ▢ 1 tablespoon Tony Chachere's Bold Blend
• ▢ ane recipe Smoked Crab Imperial

Prep your Beef Tenderloin and Smoker

• Prep your smoker for offset heat, edifice a fire to ane side of the smoker and maintaining a temperature effectually 250.

• Trim your tenderloin every bit needed and necktie it off every 1" to 1 ½" to help the beef maintain its shape while cooking.

Fume

• Rub with olive oil and then coat the unabridged tenderloin with an even coating of Tony Chachere'due south BOLD blend.

• Place the beef on the cooler side of the grill.

• Smoke the tenderloin in a smoker set to 250 – 300 for 1 hr 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 beefiness to ensure even browning on all sides, 5 to seven minutes per side.

Rest

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

Serve

• Piece into i" thick portions and serve, tiptop with rich crab regal and serve with seasonal veggies.

• Garnish with freshly minced parsley, if desired.

This smoked tenderloin goes beautifully with my smoked crab imprerial or paired with  mushrooms sauteed in a ruby-red vino sauce. I also beloved simmering downward onions from time to time simply to keep things elementary. 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 ane″ thick cuts for each person.

Wrap leftovers in a double layer of aluminum foil and reheat in the same foil low, at 300. Yous desire to heat the steak without overcooking it. Store in fridge for 2 to 3 days.

This tenderloin was smoked it the Pit Butt Cooker – only it will work in any fashion of smoker or grill you have fix the the right temperature with wood chunks or chips.

Diet Facts

Smoked Beef Tenderloin

Amount Per Serving (1 g)

Calories 75 Calories from Fat 45

% Daily Value*

Fatty 5g viii%

Saturated Fat 1g 6%

Cholesterol 18mg 6%

Sodium 17mg 1%

Potassium 120mg 3%

Carbohydrates 1g 0%

Fiber 1g 4%

Sugar 1g 1%

Poly peptide 6g 12%

Vitamin A 431IU 9%

Calcium 8mg 1%

Iron 1mg half dozen%

* Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an guess. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.

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