Recipe for smoked tenderloin

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Your special occasion dinner just got an upgrade Recipe for smoked tenderloin. I have perfected this recipe so that you get the most tender, juicy and smoky steak that is sure to leave a lasting impression on all your guests! This spectacular main course will wow your guests and they will think you are some kind of master chef. Only, it will be our secret that it is so easy, anyone can do it with my step-by-step instructions. If you’re looking to impress, check out my Prime Rib Roast recipe below!

Why you’ll love this smoked beef tenderloin recipe

Yes, we all know that tenderloin may be the tenderest meat EVER, but it often lacks that great flavor that something like a ribeye steak can give us. If you use my salt brine + smoke + reverse sear method, it’s a great way to get the best of both worlds. If you have a smoker, you should definitely use it for this cut of meat. I use a pellet smoker – the Traeger wood-fired pellet grill To be precise. Oh my goodness, that smoky flavor is unparalleled!! The Big Green Egg or a variant thereof also works very well.

Ingredients needed to smoke a whole tenderloin

• whole tenderloin – of course
• coarse kosher salt – optional
• olive oil
• dry rub – or herbs of your choice

How to smoke a tenderloin

Smoking a large, expensive piece of meat, such as tenderloin, can be difficult. I’ve taken the guesswork out of the equation, so you don’t have to be intimidated!! It’s so easy when you use my step-by-step instructions. The great thing about smokers is that the cooking process itself is quite simple.

Dry your tenderloin

This step is completely optional, but if you have the time, I say go for it! A dry-brined tenderloin gives you the most bang for your tasty roast!! Somewhere between 24 and 36 hours before you want to start smoking your meat, Sprinkle all sides generously with coarse kosher salt and place uncovered in the refrigerator. The result is a juicy, fully seasoned steak.

Prepare your tenderloin

1. Remove (hopefully brined) beef from the refrigerator come to room temperature.
2. Tie in the tenderloin tuck the thin pointed “tail” part of the tenderloin underneath and tie with butcher’s twine. You can continue to tie the tenderloin along its entire length to maintain its shape if you wish, but I don’t think that’s necessary. As long as the tenderloin is relatively the same thickness throughout, you should have no problem adjusting just the thin bottom portion rather than tying the entire tenderloin.
3. Preheat the smoker to 225°F according to your smoker’s directions.
4. Pat the beef dry with paper towels, brush with olive oil and season with a salt-free seasoning of your choice if you have brined it. I usually just add black pepper (and sometimes a little garlic powder), but feel free to use whatever dry rub or spices you like. Make sure there is no salt in it. We are already seasoned with salt here! If you haven’t brined your beef, go ahead and salt liberally.

Smoking process for roast tenderloin

1. Place the beef directly on the cooking grate and insert your smoker’s meat thermometer probe into the thickest part of the beef.
2. Smoke for about 15 minutes per pound or until the internal temperature of the meat reaches 120°F for a rare center. Smoke longer for a more cooked steak.
   • If you are reverse searing your meat (next step), remove it when the temperature is around 250-250°F (110-115°C) so it doesn’t overcook during this step.
   • Most of my family prefers medium rare to medium filet mignon, so I smoked until the temperature was about 250°F. The center of the tenderloin was still a nice medium rare, while the ends were more of a medium that suited everyone.
3. OPTIONAL – Remove meat from smoker and sear over high heat using a gas grill, flat top grill, cast iron skillet on the stove or in the oven under the broiler. This step is optional, but makes for a nice crust.
4. Wrap the meat in NON-COATED butcher paper or aluminum foil and let the meat rest for about 5-10 minutes or until the temperature reaches 125° F and the juices have all redistributed.
5. Remove the meat from the package, place it on a cutting board and cut it into individual filet mignon steaks.

Pro tip– To make the math easier, a 7 pound tenderloin needs to smoke for 1 hour and 45 minutes (15 minutes per pound) to be cooked to RARE. Of course, every smoker smokes differently, so keep an eye on things after that hour.

How much tenderloin per person do I need?

To ensure everyone has enough meat at the table, plan on HALF A POUND per person (8 ounces each). I had several people to feed who were all big eaters – and we were LIVING off the leftovers, so I went ahead and bought a large 7lb Prime Beef Tenderloin from Sam’s Club. You can find smaller ones at other grocery stores or meat markets if you don’t need that much.

To what temperature should I cook steak?

This depends on you and your guests. I’ve given you the method for cooking your steak at a RARE temperature, but you can easily adjust this to your preference by smoking your tenderloin longer or reverse searing more. Here you will find an overview of the target temperature for the different doneness levels.

1. Rare: 120° to 125° F
2. Medium rare: 130° to 135° F
3. Average: 140° to 145° F
4. Medium well: 150° to 155° F
5. Well done: 160° to 165° F

Frequently asked questions about smoked tenderloin

What to serve with tenderloin

This is a fancy main dish that will impress the crowd, so you’ll want to stick with the brand and make the most of your best sides with the tenderloin. Here are some of my favorite sides:

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a photo of your finished dish, post it on Instagram with the hashtag #laurenslatest and tag me with @laurens_latest.