Smoked Beef Tenderloin

My smoked beef tenderloin recipe promises a mouthwatering slab of beef cooked to tender, juicy perfection. It's SO easy and completely hands-off. Watch me make it in the video below!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings servings

Calories 203kcal

Author Arman Liew

Ingredients

2 pounds beef tenderloin
2 tablespoons olive oil
1 1/2 teaspoons sea salt
1 tablespoon black pepper
1 tablespoon dried parsley
1/2 tablespoon garlic powder

Instructions

Preheat the smoker to 120C/250F using the desired hardwood. I used applewood chips.
Brush the beef with olive oil. Mix together the sea salt, black pepper, dried parsley, and garlic powder, and rub over the beef. The tenderloin should be evenly coated on all sides with no bare spots.
Place the beef directly on the smoker and away from the direct heat. Smoke the beef for 1 hour, or until the internal temperature reaches 120°F for rare (or your desired doneness in the notes below).
Transfer the beef to a hot grill or a hot cast-iron skillet and sear on all sides for 5 minutes. The outside should develop a dark, caramelized crust while the center remains pink.
Allow the beef to rest for 15 minutes before slicing and serving.

Video

Notes

Rare (120°F to 125°F): 1 to 1.5 hours (pull from the smoker at 110°F to 115°F).
Medium-rare (130°F to 135°F): 1.5 to 2 hours (pull from the smoker at 120°F to 125°F).
Medium (140°F to 145°F): 2 to 2.5 hours (pull from the smoker at 130°F to 135°F).
Medium-well (150°F to 155°F): 2.5 to 3 hours (pull from the smoker at 140°F to 145°F).
Well-done (160°F): 3 to 3.5 hours (pull from the smoker at 150°F).

TO STORE. Allow leftover beef tenderloin to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for 3 to 4 days.

TO FREEZE. Place the tightly wrapped beef in a freezer-proof bag or container and freeze for 3 to 4 months. Thaw in the refrigerator overnight before reheating.

TO REHEAT. Wrap the meat in foil and reheat it in the oven at 250°F. You can also slice the cold beef and gently warm the slices in a skillet over low heat with a splash of broth or water.

Nutrition