Description
This Smoked Beef Tenderloin recipe features a beautifully seasoned and smoked tenderloin that’s finished with a flavorful sear in a cast iron skillet. Served with a rich herbed butter and tangy horseradish sauce, it delivers a tender, juicy, and smoky centerpiece perfect for special occasions or weekend dinners.
Ingredients
Beef Tenderloin
- 3-4 pounds of beef tenderloin (ends trimmed)
- Kosher salt, to taste
- Ground black pepper, to taste
- Cooking twine
- 2-3 tablespoons butter (for searing)
- 2-3 sprigs fresh thyme or rosemary
Herbed Butter
- 3-4 tablespoons butter (softened)
- 1 teaspoon garlic (minced)
- 1-2 tablespoons fresh parsley (chopped)
- Pinch of salt
Horseradish Sauce
- 2-3 tablespoons prepared horseradish
- 1/2 cup mayonnaise
- 1 teaspoon garlic (minced)
- 1/8 teaspoon lemon juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Prep Beef Tenderloin: Season the trimmed beef tenderloin evenly with kosher salt and ground black pepper. Tie the tenderloin securely with kitchen twine to ensure even cooking and a uniform shape. Allow the meat to come to room temperature for approximately 1 hour to ensure consistent cooking.
- Prep Smoker: Clean the grill grates thoroughly to prevent sticking and ensure clean smoke flavor. Preheat your smoker to a steady 225 degrees Fahrenheit, preparing for the slow smoking process.
- Smoke Tenderloin: Place the seasoned and tied tenderloin directly onto the smoker grate. Close the lid to maintain a consistent temperature and smoke the meat until the thickest part reaches an internal temperature of about 122 degrees Fahrenheit, monitoring with an accurate meat thermometer.
- Sauce Prep: While the tenderloin smokes, prepare the sauces. In a small bowl, mix the softened butter with minced garlic, chopped fresh parsley, and a pinch of salt to create the herbed butter. In another bowl, combine prepared horseradish, mayonnaise, minced garlic, lemon juice, kosher salt, and ground black pepper. Stir well and refrigerate.
- Sear: Heat a large cast iron skillet over medium-high heat until hot. Add 2-3 tablespoons of butter and allow it to melt. Toss in the fresh thyme or rosemary sprigs and move them around the pan to infuse the butter. Carefully sear the smoked beef tenderloin on all sides, about 2-3 minutes per side, until the internal temperature reaches 127 degrees Fahrenheit for medium-rare.
- Rest + Serve: Remove the tenderloin from the skillet and transfer it to a cutting board. Let the meat rest for 10-15 minutes to allow juices to redistribute and the internal temperature to rise to a perfect 130-135 degrees Fahrenheit. Slice the tenderloin and serve alongside the herbed butter, horseradish sauce, and optional sides such as creamy mushroom sauce, candied carrots, and potatoes au gratin with gruyere cheese.
Notes
- Allowing the beef to come to room temperature before smoking ensures even cooking throughout.
- Using a reliable meat thermometer is critical to achieving the desired doneness.
- Tying the tenderloin helps maintain an even shape and promotes uniform cooking.
- Resting the meat after searing allows the juices to redistribute, ensuring a juicy and tender result.
- Optional sides such as creamy mushroom sauce, candied carrots, and potatoes au gratin complement the smoky beef beautifully.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Smoking and Searing
- Cuisine: American
