Beef tenderloin is the most tender cut on the steer, and a whole one feeds a crowd. A short smoke adds flavor to this mild cut, and a quick sear at the end gives it a crust. It is a good choice for holidays and big dinners.
The recipe
Ingredients
- 1 whole beef tenderloin, 4–5 lb, trimmed or untrimmed
- 1 tbsp kosher salt
- 2 tsp coarse black pepper
- 2 tsp garlic powder
- 1 tsp dried rosemary or thyme, crushed
- 1 tbsp olive oil
- 2 tbsp butter, for the sear
- Kitchen twine
- Smoking wood: oak, pecan or cherry (chunks, chips or pellets)
Steps
- If your tenderloin is untrimmed, pull off the fat and the long side strip (the chain), then slide a thin knife under the silver skin and cut it away.
- Tuck the thin tail end under so the roast is an even thickness. Tie it with twine every 1 1/2 inches.
- Mix the salt, pepper, garlic powder and herbs. Rub the roast with oil, then season it all over. Let it sit at least 1 hour, or refrigerate it uncovered overnight.
- Set up your smoker for 225°F with oak, pecan or cherry. Wait for thin, clean smoke.
- Place the tenderloin on the grate and insert a leave-in probe into the thickest part. Smoke until it reads about 135–140°F, usually 1 1/2–2 hours.
- Heat a grill or large cast-iron pan to about 500°F.
- Sear the tenderloin 1–2 minutes per side, basting with butter, until a dark crust forms and the center reads at least 145°F, the USDA safe temperature for whole cuts of beef. If it isn't there yet, move it to indirect heat until it is.
- Rest the roast at least 3 minutes, or up to 15 minutes, loosely tented with foil.
- Snip off the twine and slice into 1/2 to 1 inch thick medallions.
Why this works
Tenderloin has very little fat, so a long, hot cook dries it out fast. Smoking at 225°F cooks it gently and evenly from the edge to the center. Pulling it at 135–140°F leaves the sear and the rest to carry it the rest of the way. The USDA safe temperature for beef roasts is 145°F with a 3-minute rest, which lands at about medium.
Tying matters too. A whole tenderloin is thick in the middle and thin at the ends. Folding and tying it into an even log helps every slice cook at the same pace.
Best wood
Tenderloin has a mild flavor, so go easy on strong woods. Oak gives a clean beef flavor. Pecan and cherry are softer and a little sweet. Check the wood pairing chart if you want to mix woods.
How to tell it's done
A thermometer is the only reliable way with this cut. It looks the same at 130°F as it does at 150°F from the outside. Use a leave-in probe during the smoke, then check a few spots with an instant-read during the sear. A fast meat thermometer keeps you from overcooking an expensive roast.
Seasoning ideas
Simple salt, pepper and garlic lets the beef shine. For a darker crust and a little heat, use our coffee and chile steak rub instead of the herb mix.
Make ahead / storage
You can trim, tie and season the roast the day before. Keep it uncovered on a rack in the fridge so the surface dries. Leftovers keep 3–4 days in the fridge. Slice them cold for sandwiches with horseradish sauce.
Variations
- Horseradish cream. Mix 1/2 cup sour cream, 2 tbsp prepared horseradish, 1 tsp lemon juice and a pinch of salt.
- No-sear version. Smoke at 250°F straight to 145°F. You lose the crust, but it is easier.
- Bigger crowd. For a larger holiday roast with a fat cap, try smoked prime rib.
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