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Smoked Beef tenderloin, smoked low and slow is undoubtedly one of my favorite smoked meats. Its rich, full-flavors are drool-worthy. Even my kids — who at one time or another would only choose chicken — love this smoker recipe.
What Is Beef Tenderloin?
Beef tenderloin is the muscle that comes from the backbone, or the rear of a cow right beneath the ribs. It is one of the most sought-after cuts of beef.
Beef tenderloin is used for multiple cuts of steak, the main three being the butt, center cut, and the tail.
What Are the Best Seasonings for Smoked Beef?
Because this cut of meat is already delicious on its own, you can keep the seasonings simple. We use horseradish mustard, a little garlic, salt, and pepper.
How To Smoke a traeger Beef Tenderloin to Perfection
Preheat your smoker to 180°F. The best wood pellets for beef tenderloin are typically fruitwood blends or applewood — they are sweet, subtle, and don’t take away from the already great flavors of beef tenderloin.
While your smoker is preheating, combine your horseradish mustard and garlic paste together. Don’t be shy when you slather it onto the tenderloin, this is only going to enhance the flavors.
Generously season your beef with salt and pepper to your liking. Remember, salt will help bring out the flavors of the meat and keep it tender.
Smoke the tenderloin directly on the rack until it reaches an internal temperature of 125-130°F.
Remove the tenderloin from the smoker, but don’t turn it off. We’re not done yet.
How to Reverse Sear a Smoked Tenderloin
When I’m smoking large cuts of meat, I find that the reverse searing method works best. This ensures that the meat has an even temperature throughout the entire cut of meat — plus, it produces a beautiful color from top to bottom.
To reverse sear, all you have to do is increase the temperature on your smoker to the highest setting. Once up to temperature, place the tenderloin back on the rack and sear all sides for two to three minutes. Be sure to remove the tenderloin from the smoker before the internal temperature reaches 140°F.
Allow the smoked beef tenderloin to rest for 10-15 minutes before serving.
Serving your Beef Tenderloin
Beef tenderloin is beautifully plated when sliced into medallions and served with horseradish sauce or herb butter.
Leftovers — if there are any — can be served over top of a salad of mixed greens.
Smoked Beef Tenderloin
- 2 pounds Beef tenderloin Trimmed
- 1 Tablespoon Horseradish mustard
- 1 Tablespoon Garlic paste
- Kosher salt to taste
- Cracked Black Pepper to taste
- Preheat the smoker to 180°F
- Combine the horseradish mustard and garlic paste together and slather onto the tenderloin.
- Generously season the beef tenderloin with kosher salt and cracked black pepper to taste.
- Place the tenderloin directly on the smoker and cook until the internal temperature reaches 125-130°F. Remove from the smoker.
- Increase smoker temperature to the highest setting. Once temperature has risen, sear the tenderloin on all sides 2-3 minutes. Watch your internal temperature and remove before it gets to 140°F.
- Remove from the smoker for the final time and allow to rest 10-15 minutes before serving.
- Slice into medallions to serve
- Serve with horseradish sauce if you like
- Store leftovers in refrigerator