Beef Tenderloin is incredible cooked on the smoker. We’re using the reverse sear method to create an incredible smoky flavor, then finishing it over a hot grill for that perfect sear, and then slicing it into medallions to serve.
This post is sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. All opinions are my own.
Whether a holiday dinner or special occasion, various cuts of beef create a great option for crowds, and can be adapted for use on a grill or smoker. Our smoke roasted beef Tenderloin is the perfect example. This step by step process follows the reverse sear method to give you the perfect, tender smoked beef Tenderloin every time.
But first let’s talk about Beef Tenderloin.
What is Beef Tenderloin — The Cut
Beef Tenderloin is a muscle that comes from the rear or backbone of the cow beneath the ribs. This location is why this lean and tender cut is so sought after. Beef Tenderloin is the most tender beef muscle that comes from the area under the backbone of the animal. That is why the luscious, soft, and buttery flavor of tenderloin is so delicious.
We like to simplify the whole tenderloin into three parts.
- The Butt
- The Center Cut
- The Tail
Have questions on various grades of beef? Check out this great article on the grading system from Beef. It’s What’s For Dinner. when making a decision on buying beef tenderloin.
How to Trim Beef Tenderloin
When buying a whole beef Tenderloin, you will see either peeled or unpeeled. Unpeeled has the silver skin and surrounding muscle still on it, often referred to as “the chain”. Peeled typically has all of that removed (and much easier for when you trim). Regardless of which you find, you will still need to do some trimming. For our smoked beef Tenderloin, we are using the center cut.
Pro-Tip – Buying large beef cuts, like tenderloin, prime rib, or strip loin is a great way to save money. Just trim and then cut up the steaks, and vacuum freeze until you’re ready to use them.
First, trim off the tail, or the thinner tapered side so the center cut tenderloin is a consistent size. This is important for consistent internal temperature while cooking.
Option – You can tuck the tail back and tie it along the tenderloin, this method is common when roasting in the oven. For this recipe, cut off the tail and use for a stir fry.
Next, cut off the butt end. There will be a few areas of muscle that are loose or were removed when separating the loin, such as the chain. Bring the knife along the edge of the loin on the butt end and remove the flap meat and then bring a vertical slice to remove butt from the tenderloin for the same consistent size. Save this trim, or butt, for smaller steaks, or to cook for sliced steak sandwiches.
Finally what is left is the center cut beef Tenderloin. Remove the silver skin and larger pieces of fat. This is the step where you can slice into Filet Mignon from the center cut of beef if you wanted to make individual steaks. Leaving the center cut tenderloin whole (sometimes referred to as the Chateaubriand steak) for the smoker is much easier for smoking and grilling, otherwise known as the reverse searing method.
Looking for a good Filet recipe? Check this one out.
What Is The Best Seasoning for Beef Tenderloin on the Grill or Smoker
Our go-to beef dry rub is a simple mix of equal parts kosher salt, coarse ground pepper, and granulated garlic (not garlic powder). This cut is lean and delicious on its own, so we simply want to compliment the beefy flavor.
How to Reverse Sear Beef Tenderloin – Smoke Roasting
For smoke roasting we follow our basic reverse sear method. This incorporates a wood smoke flavor profile, and then finish with roasting temperature, or high heat, to get the exterior texture expected in a roasted tenderloin.
What is the reverse sear method?
- Smoke – Process in which the lower heat and smoke will flavor the meat. We use apple wood and smoke at 250 degrees F until the internal temperature of the meat reaches 130 degrees F. The Tenderloin is not done yet, we are going to continue cooking over high heat to our desired finishing temperature of 145 degrees F.
- Sear – When the beef tenderloin reaches the desired smoke internal temperature of 130 degrees, remove the meat and add it to a high heat to finish. (Grill, Broiler, or cast iron pan). In this case we removed the meat, then increased the temperature of the grill (getting it nice and hot), then finish it by searing it over the hot grill. Alternatively you can finish it in a searing hot cast-iron pan, if your pan is large enough for your loin.
- Rest – Critical step to remove the meat from the grill at your desired internal temperature, which for us is 140 degrees F, and let rest for 15. The internal temperature will rise to 145 degrees F. The resting period allows the cells to cool slowly and absorb the moisture back in so the meat stays juicy.
What Internal Temperature Do I Cook Whole Beef Tenderloin To?
For this cut and for a crowd we cook the beef tenderloin to rare, or 125 degrees Fahrenheit (it will temp up to 130, see below). Be sure temperature is taken in various areas of the beef tenderloin using a good instant read thermometer.
Pull at 125 degrees F, because of the cooking process called carryover cooking. The internal temperature of the meat will continue to rise another 5 degrees to the target temperature of 130 degrees F as it rests. This avoids overshooting the target temperature. You can check out this link on additional details on determining doneness.
If you like your roast cooked longer focus on pulling 5 degrees before your target temperature.
What to Serve With Smoked Beef Tenderloin
Add a simple finish to the beef tenderloin with a compound herb butter. This can also be modified as a pan sauce. Simply combine room temperature unsalted butter, finely diced herbs, finely grated garlic, and a touch of salt. Add to the sliced steak as you plate and it will melt into the tender meat.
Pro Tip – Use a fine mesh cheese grater for the peeled garlic, it is so much easier than mincing using a knife.
For sides, beef tenderloin is perfect with grilled broccolini, roasted potatoes, or your favorite sautéed greens.
Slice the beef tenderloin in small medallions of 2 to 3 ounces each and serve two to a plate. Now go grab your beef tenderloin, invite your friends over for a great memorable meal, and get smoking!
Recipe for Smoked Beef Tenderloin – Reverse Seared
What Wine to Pair with Smoked Beef Tenderloin?
Beef Tenderloin is a lean cut of beef packed with flavor. Which means for wine, a less tannic wine is best like a Merlot from Sonoma or Washington state, or Rhone Valley Syrah. You can read more about pairing at this link.
Jennifer Scott says
Can you smoke the tenderloin the day before then dear it just prior to service ? Thanks.
Sean Martin says
If you smoke the day prior and sear the next day there is a greater chance the the internal temperature at the center will be cool. Ideally if you are going for a rare/medium rare center it’s at 120 – 130 degrees. When searing you do run the risk of potentially overcooking the center if you are grilling it again. If you are not as concerned about the center temperature then yes, just sear it the next day. The best results will be doing it same day however.
Fish says
I’m going to try this recipe. I’ve done similar with other cuts. However I’ll take mine off at 120 prior to searing as a 145 final internal temp on tenderloin is sacrilege. Thanks for posting.
I like the setup of this site with the jump to recipe and keep the display from sleeping. Good ideas!
Sean Martin says
We actually prefer our temperature at 125 degrees F. 145 is recommended USDA temp and this is a sponsored post with the beef checkoff. So we support you! And thanks for the feedback, we try to balance good user experience with the ad experience for the best of both worlds. Thanks!!
Terry says
Hi! I want to have my husband grill this on Xmas. Using the green egg. He has done a reverse seat tri tip with a coffee run that was great. Could the run be used on a whole tenderloin with your cooking method?
Sean Martin says
Absolutely that rub can be used and I bet it will taste awesome slowly smoked first.
Meg Johnson says
Would like to make this for Christmas but weather unpredictable in northeast. Can this be done on a grill pan on the oven?
Sean Martin says
You can definitely make this in the oven. The best way is to sear the roast first in a large pan for that color and then finish in the oven until your desired internal temperature. It won’t have the smoky element but it will still taste good. You can also consult with our grilled beef tenderloin as well for another option.
Rob Timm says
I strayed only a bit from this excellent technique. I used 3/4 stick of butter, same amount of other ingredients. Mine smoked to 130 within an hour in 250 degree smoker., which was 2 hours sooner than I had thought. Wrapped it in foil and refrigerated. Set on 500 degree Weber to desired charring on 2 sides, it was perfect. I think chilling the meat kept the inside from cooking further on the grill. Definite keeper recipe.
Julie says
My husband has never been a tenderloin fan. I made your recipe about a month ago and it was delicious. He asked me to make it again! Thanks for the great recipe.
Sean Martin says
Julie, that is so awesome!!! And thank you for taking time to leave a comment! We hope you keep coming back! 🙂
DR 3630 says
Yes, I agree with 120 degrees to start sear and go to 125, then let it rest. Respectfully, I really think 145 is medium, not medium rare.
Mary says
Great point. Chef temperatures range across the board on what would constitute medium versus medium rare. We collaborated with Beef! It’s What’s For Dinner! on this content and elected together on 145 for medium rare. And that color in the tenderloin is at 145. But we encourage anyone to cook to their preferred temperature based on their preference.
Judge GaryJ Dean says
We prefer medium rare, and start reverse sear about 120°, and remove from grill at 125° to let stand, for a very nice medium rare.
Bryan Rex says
Oh Wow! I’ve never smoked a tenderloin so was nervous that I’d mess up such a pricey cut of meat. I mean, anybody can smoke a pork shoulder. Well, I must say I’ve never been more impressed with a tenderloin. This recipe is easy to follow and I did follow it exactly (using applewood on a komodo at 225). At the table, I had to stop myself from over-eating, all my kids enjoyed it, and my teenage daughter who rarely eats meat was clamoring for more. This is very good and worth a try. I’ll be repeating for sure. thanks!
Sean Martin says
Bryan awesome!!! Thanks so much for sharing your feedback!
Gracie D Doerter says
Making this today. By covered do you mean close the lid or did you cover with foil?
Sean Martin says
Yes, covered specifically means closing the lid.
Tom Sadler says
This post has made my mouth water. I do love a Northern Rhone Syrah but would also love this with a nice Chateauneuf du pape!
Sean Martin says
Oh that sounds amazing!!!! Let us know when you find one and we’ll pop on over!! 🙂
Catherine @ To & Fro Fam says
I’ve never heard of the reverse sear method before, but I totally believe you! You’re the grilling experts!!
Pech says
Thanks for the detailed step by step starting from even knowing what it is and how to cut it – all the photos are super helpful to help visualize the explanation
Erin @ Platings and Pairings says
This looks like the perfect dish for an elegant dinner party at home! I’ll for sure have to give the reverse sear technique a try!