Smoked Beef Tenderloin – The Ultimate 5-Star Holiday Showstopper Recipe
Table of Contents
A mouthwatering Smoked Beef Tenderloin recipe that’s guaranteed to impress your guests with its perfect balance of smoky flavor and tender, juicy texture.
Introduction
Few dishes command attention at a holiday gathering quite like a perfectly executed Smoked Beef Tenderloin. As the most tender cut of beef available, tenderloin deserves special treatment—and smoking is perhaps the most magnificent way to prepare this premium meat. The gentle heat and aromatic wood smoke transform this already exceptional cut into something truly extraordinary.
This Smoked Beef Tenderloin recipe combines the buttery tenderness of beef tenderloin with a subtle smoky flavor that doesn’t overpower the natural taste of the meat. The slow smoking process ensures that every bite is incredibly juicy and cooked to perfection. Whether you’re hosting an elegant dinner party, preparing a holiday feast, or simply treating yourself to something special, this recipe delivers restaurant-quality results with surprisingly little effort.
The beauty of this Smoked Beef Tenderloin recipe lies in its simplicity. With just a few quality ingredients and proper technique, you’ll create a centerpiece dish that your guests will talk about for years to come. The smoking process might sound intimidating, but our step-by-step instructions make it accessible even for smoking novices.
Let’s dive into creating this magnificent Smoked Beef Tenderloin that’s guaranteed to become your new signature dish for special occasions.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole beef tenderloin | 4-5 pounds | Trimmed of silver skin |
| Olive oil | 2 tablespoons | For coating the meat |
| Kosher salt | 2 tablespoons | |
| Freshly ground black pepper | 1 tablespoon | |
| Garlic powder | 2 teaspoons | |
| Dried rosemary (crushed) | 1 tablespoon | Fresh can be substituted (2 tablespoons) |
| Dried thyme | 1 teaspoon | Fresh can be substituted (1 tablespoon) |
| Unsalted butter | 4 tablespoons | For basting |
| Butcher’s twine | As needed | For tying the meat |
| Hardwood chunks or chips | 2 cups | Oak, hickory, or cherry recommended |
Nutrition Facts
| Nutrient | Amount (per 6 oz serving) |
|---|---|
| Calories | 320 |
| Protein | 42g |
| Fat | 16g |
| Saturated Fat | 6g |
| Carbohydrates | 1g |
| Fiber | 0g |
| Sugar | 0g |
| Sodium | 590mg |
| Cholesterol | 115mg |
| Iron | 15% DV |
| Potassium | 10% DV |
Preparation Instructions
Preparing the Beef Tenderloin (Day Before or 8 Hours Ahead)
- Trim the tenderloin: If your butcher hasn’t already done so, trim any silver skin from the beef tenderloin using a sharp knife. The silver skin is a tough membrane that won’t break down during cooking.
- Shape the meat: Since beef tenderloin has a thinner tail end, fold this portion underneath and secure with butcher’s twine to create an evenly shaped roast. This ensures your Smoked Beef Tenderloin cooks uniformly.
- Tie the roast: Tie the tenderloin with butcher’s twine at 1-inch intervals. This helps the meat maintain its shape during smoking and results in more even cooking.
- Prepare the rub: In a small bowl, combine the salt, pepper, garlic powder, crushed rosemary, and thyme.
- Season the meat: Brush the entire surface of the beef tenderloin with olive oil, then apply the seasoning mixture generously on all sides, pressing it into the meat.
- Dry brine: Place the seasoned tenderloin on a wire rack set over a baking sheet, uncovered, in the refrigerator for at least 8 hours or overnight. This dry brining process enhances flavor and improves texture.
Smoking the Beef Tenderloin
- Prepare your smoker: Preheat your smoker to 225°F (107°C). Add your chosen wood chunks or chips according to your smoker’s instructions.
- Bring to room temperature: Remove the tenderloin from the refrigerator 1 hour before smoking to allow it to come to room temperature for more even cooking.
- Smoke the meat: Place the beef tenderloin on the smoker grates and insert a probe thermometer into the thickest part if using. Smoke until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, approximately 1.5 to 2 hours.
- Prepare for searing: During the last 30 minutes of smoking, melt the butter in a small saucepan.
- Optional sear: For a beautiful crust, you can briefly sear the Smoked Beef Tenderloin on a hot grill or in a cast-iron skillet for 1-2 minutes per side.
- Rest the meat: Remove the tenderloin from the heat, brush with melted butter, tent loosely with foil, and let rest for 15-20 minutes. The temperature will rise about 5°F during resting, bringing it to the perfect doneness.
- Slice and serve: After resting, remove the butcher’s twine and slice the Smoked Beef Tenderloin into 1/2-inch thick medallions. Arrange on a serving platter and drizzle with any accumulated juices.
Serving Suggestions
Elevate your Smoked Beef Tenderloin with these complementary side dishes and accompaniments:
- Sauce pairing: Serve with a red wine reduction, horseradish cream sauce, or chimichurri for added flavor dimensions.
- Vegetable sides: Roasted garlic mashed potatoes, grilled asparagus, or roasted root vegetables make excellent companions to this premium beef dish.
- Wine pairing: A bold Cabernet Sauvignon or Malbec beautifully complements the rich flavor of the smoked meat.
- Presentation: Arrange the sliced tenderloin on a wooden board with fresh herb garnishes for a rustic yet elegant presentation.
- Complete the meal: Add a fresh arugula salad with shaved parmesan and a light vinaigrette to balance the richness of the beef.
Pro Tips
Take your Smoked Beef Tenderloin from good to extraordinary with these expert tips:
- Temperature is key: Invest in a good meat thermometer to achieve perfect doneness. Overcooking this premium cut is the most common mistake when preparing beef tenderloin.
- Wood selection matters: For beef tenderloin, mild to medium woods like oak, cherry, or hickory provide flavor without overpowering the natural taste of the meat.
- Rest adequately: Don’t skip the resting period. This allows the juices to redistribute throughout the meat, resulting in a juicier final product.
- Even thickness: Tying the roast ensures even cooking and a beautiful presentation when sliced.
- Quality counts: Since this recipe has relatively few ingredients, splurge on the highest quality beef tenderloin you can afford. Prime or Choice grades will yield the best results.
- Temperature zones: If your smoker runs hot in certain areas, position the thicker end of the tenderloin toward the hotter zone.
- Save the trimmings: If you trim the meat yourself, save any meat scraps for beef stroganoff or stir-fry dishes.
Variations
Customize your Smoked Beef Tenderloin with these creative variations:
- Herb-crusted: Before smoking, coat the tenderloin with a paste of fresh herbs (rosemary, thyme, parsley) mixed with Dijon mustard.
- Coffee-rubbed: Add 2 tablespoons of ground coffee to your dry rub for a complex, earthy flavor profile.
- Bacon-wrapped: Wrap the seasoned tenderloin in thin bacon slices before smoking for added flavor and moisture.
- Spicy option: Add 1 teaspoon of cayenne pepper or red pepper flakes to the rub for a subtle heat.
- Keto-friendly: This recipe is naturally low in carbohydrates. To make it fully keto-compliant, ensure any sauces served alongside are also low-carb.
- Gluten-free: The recipe is naturally gluten-free, but always check the labels on your seasonings to confirm.
Frequently Asked Questions
Q: How long does it take to smoke a beef tenderloin?
A: For a 4-5 pound beef tenderloin, expect about 1.5 to 2 hours of smoking time at 225°F to reach medium-rare (125°F internal temperature before resting).
Q: Can I smoke beef tenderloin on a gas grill?
A: Yes, you can use a gas grill for smoking by creating a smoke pouch with wood chips wrapped in aluminum foil with holes poked in it, placed over one burner set to medium-high while cooking the meat over indirect heat.
Q: Is it better to smoke beef tenderloin whole or cut into steaks?
A: Smoking the tenderloin whole yields more consistent results and helps retain moisture. Individual steaks are more prone to overcooking.
Q: Can I prepare the beef tenderloin in advance?
A: You can season and dry brine the meat up to 24 hours in advance. For best results, smoke it shortly before serving.
Q: What’s the best way to reheat leftover smoked beef tenderloin?
A: Reheat slices gently in a 250°F oven wrapped in foil with a splash of beef broth until just warm (about 15 minutes). Avoid microwaving as it will continue cooking the meat.
Q: Can I freeze smoked beef tenderloin?
A: Yes, you can freeze it for up to 3 months. Wrap tightly in plastic wrap followed by aluminum foil or vacuum seal. Thaw overnight in the refrigerator before reheating.
Conclusion
This Smoked Beef Tenderloin recipe transforms an already premium cut of meat into an unforgettable dining experience. The combination of the tender beef with gentle smoke flavor creates a dish worthy of any special occasion. The beauty of this recipe lies in its simplicity—allowing the quality of the meat to shine while enhancing it with just the right amount of smoke and seasoning.
Whether you’re serving this as the centerpiece of a holiday feast or preparing it for an intimate dinner party, your guests will be impressed by both its elegant presentation and exceptional flavor. The smoking technique might seem intimidating at first, but once you’ve mastered it, you’ll find it’s actually one of the most forgiving methods for cooking this precious cut of beef.
We’d love to hear about your experience with this recipe! Did you try any of the variations? What wood did you use for smoking? Share your results and tips with our community in the comments section below. And don’t forget to explore more premium meat recipes at www.dailymeatrecipe.com, your trusted source for exceptional meat dishes that impress every time.
