Smoked beef tenderloin is phenomenal. The smoke flavor intensifies the natural beefiness of this tender melt-in-your-mouth cut of beef. Our smoked beef tenderloin recipe guide will walk expert tips and tricks for cooking success.
What is beef tenderloin?
Beef tenderloin is a center cut that comes from the animal’s loin region, specifically from the area underneath the backbone. It is a long, cylinder-shaped muscle that runs along the spine and is one of the most tender and expensive cuts of meat. The flavor is mild, and the meat is tender but lean. Beef tenderloin (also called beef filet or chateaubriand) is typically found cut into individual pieces known as filet mignon steaks. You can purchase the entire tenderloin for grilling, roasting, or searing. The best part is that this cut is versatile and works well with simple seasoning or decadent sauces.
Is it expensive?
Yes, beef tenderloin is generally considered one of the most expensive cuts of beef. It is primarily served on special occasions, during the Holiday season, or on anniversaries.
Where is the best place to buy beef tenderloin?
Depending on your location, preferences, and budget, you can buy beef tenderloin in several places. Luckily, there are options for busy cooks and those seeking local offerings.
- Butcher shops: Ask your local butcher shop for specialty cuts like beef tenderloin. It is usually available during the holidays, but some offer custom orders year-round.
- Online meat markets: Have beef tenderloin delivered right to your doorstep by ordering through online markets like Snake River Farms and Porter Road.
- Supermarkets: Some supermarkets carry beef tenderloin on a seasonal basis. Check the label for information on the cut, grade, and source.
- Farmer’s Markets and Pop-Ups: You can find high-quality meats at outdoor events. Depending on where you live, this could be seasonal. However, those living in temperate climates will have access to pop-ups and farmer’s markets year-round.
How many people does one 3-pound beef tenderloin feed?
The number of people a 3-pound beef tenderloin can feed depends on the portion size and how many side dishes you plan to serve. Typically, a 3-pound tenderloin can feed between 8-10 people or 5-6 ounces per person. If you feed guests with larger appetites, plan for fewer servings.
How long does it take to cook a tenderloin in a smoker at 225 degrees?
The cooking time at 225°F will depend on the size of the beef tenderloin and your desired level of doneness. Typically, it takes 2-2 1/2 hours to cook a 3-4 pound beef tenderloin to medium-rare doneness at 225 degrees F.
Remember that every grill or smoker works differently, so cooking times may vary depending on the thickness of the roast, weather conditions, and the type of equipment you’re using. The meat’s temperature will continue as it rests and the juices redistribute. Use a reliable thermometer to check the internal temperature of the meat to prevent overcooking.
Recipe ingredients
- 1 beef tenderloin (about 3-4 lbs)
- Olive oil
- SPG rub (or steak rub)-you can also use a simple seasoning of kosher salt and black pepper, with extras like paprika and cayenne.
- Wood chips of choice (hickory, mesquite, cherry, pecan, or oak are recommended)
- Butcher’s twine (optional)
How do you make beef tenderloin in a smoker?
- Trim off any silver skin or hanging pieces of fat from the beef tenderloin.
- Next, rub the tenderloin with olive oil and evenly coat it with SPG or your favorite steak rub. Let it sit at room temperature for 25-30 minutes before putting it on the grill or smoker.
- Soak 1 cup of wood chips in cool water for 25-30 minutes.
- Preheat your smoker to 225°F. We used our pellet grill for this recipe, but use what you’ve got!
- Once the smoker has reached 225°F, place the wood chips in the smoker according to the manufacturer’s directions.
- Next, place the beef tenderloin on the smoker rack (or grill grates), insert meat probe, and close the lid. Smoke the beef tenderloin for 2 hours or until it reaches the desired doneness. We recommend medium-rare (an internal temp of 130-135 degrees F). Remember that if you do not have a meat probe, keep a meat thermometer nearby during the cooking process.
- See below for the reverse sear method.
- Remove the beef tenderloin from the smoker, loosely tent it with aluminum foil, and rest it for 10-15 minutes. Slice and serve.
- Store leftovers in an airtight container in the refrigerator for 3-4 days—reheat in a skillet on your stovetop for best results.
Searing
Searing offers a flavorful, caramelized crust, but a fine line exists between perfectly seared beef tenderloin and one that is overcooked. Pull the meat from your smoker at least 5 degrees before optimal doneness temperature if you want that perfect medium-rare finish. Heat a large cast-iron skillet on high heat, add some oil, and sear the beef tenderloin on all sides until golden brown once the pan is smoking hot. Promptly transfer the roast to a clean cutting board, and let it rest before slicing.
What kind of sauces and toppings are served with beef tenderloin?
Beef tenderloin can be served with a variety of sauces and toppings that complement its mild, beefy flavor and tender texture. However, these are some of our favorites.
What side dishes do you serve with beef tenderloin?
Pair this versatile meat with any casserole, vegetable, or starch.
- Grilled vegetables: Glazed carrots, potato kebabs, cauliflower steaks, and zucchini skins all complement this cut of meat.
- Twice-baked potato casserole: creamy, buttery mashed potatoes with bacon, cheese, and other delicious ingredients. A fantastic side dish to serve with beef tenderloin, particularly in colder months.
- Texas creamed corn: a tasty southwest side dish that is rich and satisfying.
- Smoked corn on the cob is one of the easiest warm-weather side dishes. You’ll have your smoker going anyway, so why not throw in some fresh corn on the cob? The sweet, smoky flavor of the corn is amazing when paired with beef tenderloin.
Now that you have all the information for buying and smoking a beef tenderloin, it’s time to start planning for the next special occasion. You will wow your family and friends with this easy, homemade smoked tenderloin recipe. If you enjoy prime rib, you are sure to love this lean, tender alternative.
Sabrina Baksh is a four time cookbook author specializing in grilled and smoked foods. She is expert recipe developer, consultant, with more than decade of food related experience. Her work has appeared in both print and digital formats.
- 1 beef tenderloin about 3-4 pounds
- 1 tablespoon olive oil
- 1 1/2 tablespoons SPG rub or steak rub
- Wood chips of choice
- Trim off any silver skin or straggling pieces of fat from the beef tenderloin.
1 beef tenderloin
- Next, rub the tenderloin with olive oil and evenly coat it with SPG or your favorite steak rub. Let it sit at room temperature for 25-30 minutes before putting it on the grill or smoker.
1 tablespoon olive oil, 1 1/2 tablespoons SPG rub
- Soak 1 cup of wood chips in cool water for 25-30 minutes.
Wood chips of choice
- Preheat your smoker to 225°F. We used our pellet grill for this recipe, but use what you’ve got!
- Once the smoker has reached 225°F, place the wood chips in the smoker according to the manufacturer’s directions.
- Next, place the beef tenderloin on the smoker rack and close the lid. Smoke the beef tenderloin for 2 hours or until it reaches the desired doneness. We recommend medium-rare (an internal temperature of 130-135 degrees F).
- See the note section for reverse searing tips.
- Remove the beef tenderloin from the smoker and rest it for 10-15 minutes before slicing and serving.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet on your stovetop for best results.
Calories: 260kcal | Carbohydrates: 1g | Protein: 16g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 0.1mg | Potassium: 0.4mg | Calcium: 0.03mg | Iron: 0.01mg
