in Food, Recipes

Smoked Beef Tenderloin

by admin February 15, 2022, 9:00 am 4.4k Views

An amazing recipe that expertly incorporates the use of a smoker to create a wonderful seared crust on the outside and buttery texture inside

Prep Time 15

Cook Time 1 15

Resting Time 10

Total Time 1 40

Course Main Course

Cuisine American

Servings 6

Calories 260 kcal

2-3 lbs center cut beef tenderloin roast trimmed, with all fat and silver skin removed
1 tbsp olive oil
1 1/2 tbsp salt
1 1/2 tbsp granulated garlic
1 tbsp ground black pepper

Trim the beef tenderloin by removing the fat, silver skin, connective tissue and tail (if you're not tying the roast). Save the cut away meat for other dishes.
In a small bowl, combine the salt, granulated garlic and black pepper. Rub the entire roast with olive oil. Generously rub the dry brine onto the oiled roast, staying away from the two small ends.

30 minutes before grilling time, preheat your smoker to 250 degrees F. (If you're not using a pellet smoker, aim to keep it between 225 degrees F and 250 degrees F.) Throw the wood chunks on right before adding the roast.

Transfer the roast to the smoker, close the lid and cook for approximately 45 min to 90 min (depends on the size of your roast), or until the internal temperature of the roast reads 125 degrees F (for a medium rare finish).
Transfer the roast to a cutting board and let rest, uncovered, while preparing to reverse sear.

Turn your smoker up to high (alternatively you can use a cast iron skillet with 1 Tbsp. of oil over high heat as well). Once heated, sear the tenderloin for 1-2 minutes on all sides to obtain the exterior crust.
Transfer the roast back to the cutting board and let rest, uncovered for 10 minutes. Your roast should reach 135 degrees F for a medium rare finish. If it's not quite to temp, let rest for another 5 minutes. Cut the meat into 1" thick medallions and enjoy immediately.