Smoked Beef Tenderloin with Herb Rub and Garlic Herb Butter Recipe

Oh, let me tell you about this Smoked Beef Tenderloin with Herb Rub and Garlic Herb Butter Recipe—it’s honestly a showstopper! When I first tried smoking a beef tenderloin, I was a bit nervous about keeping it juicy and tender. But the magic lies in that fragrant herb rub paired with the slow, smoky heat which infuses every bite with incredible flavor. Plus, the garlic herb butter on top? It just brings the whole experience to a new level of delicious.

This recipe is perfect whenever you want to impress guests or just treat yourself to something special without a ton of fuss. Trust me, if you’ve been hesitant about smoking beef tenderloin, this step-by-step method makes it manageable and foolproof. Plus, the combination of the herb rub and butter keeps things fresh, savory, and perfectly balanced.

Ingredients You’ll Need

Each ingredient in this Smoked Beef Tenderloin with Herb Rub and Garlic Herb Butter Recipe is chosen to highlight the beef’s natural flavor while adding layers of aromatic herbal goodness. Here are the essentials you’ll want to have on hand before you get started, along with a few tips to elevate your shopping game.

• Beef tenderloin (center cut): The center cut ensures even cooking, and trimming the silver skin is key to tender bites.
• Olive oil: Helps the herb rub stick while adding a subtle richness to the meat’s surface.
• Kosher salt: Coarse salt soaks deep into the meat, bringing out robust flavors.
• Peppercorns: Freshly crushed peppercorns give a bright, sharp bite closer to freshly ground than pre-ground pepper.
• Garlic clove: Fresh garlic adds that unmistakable aroma and depth — garlic powder just can’t compare in this recipe.
• Fresh rosemary leaves: Just the leaves for a clean, piney herbal note without the woody stalks.

Variations

While I adore this classic herb rub and garlic butter combo, I encourage you to make it your own! Sometimes I play with the herbs or swap the butter infusion to suit the season or my mood.

• Herb swap: Once, I used thyme and oregano instead of rosemary, which gave the beef a more Mediterranean twist—totally delicious!
• Spice it up: Adding a pinch of smoked paprika to the rub adds a smoky warmth that pairs beautifully with the natural smoke flavor.
• Dairy-free butter alternative: I often make a garlic herb oil for friends who avoid dairy—it still adds that luscious, garlicky pop without the butter.

How to Make Smoked Beef Tenderloin with Herb Rub and Garlic Herb Butter Recipe

Step 1: Prep Your Herb Rub

Start by grinding your peppercorns coarsely—if you don’t have a food processor like I do, no worries! Toss them in a zip-top bag and crush with a rolling pin or heavy pan. Then, blend in the garlic and rosemary leaves until you get a rough, fragrant paste. Adding kosher salt last ensures everything mixes evenly without turning into a paste. This simple yet flavorful rub is what brings the tenderloin to life.

Step 2: Trim and Oil the Tenderloin

I always find trimming the silver skin and excess fat the trickiest part, but it’s crucial for a tender texture and clean finish. Carefully remove any tails or butt ends if your butcher hasn’t already. Then, rub the entire surface of the beef with olive oil so the herb seasoning sticks nicely. Think of this as your flavorful foundation—don’t skimp here!

Step 3: Apply the Herb Rub and Chill

Generously sprinkle your herb mixture all over the tenderloin, pressing it gently into the meat. Once coated well, wrap it tightly in plastic wrap and pop it into the fridge for at least one hour, up to two if you have time. I love doing this step the night before for even deeper flavor penetration—makes all the difference!

Step 4: Smoke It Low and Slow

Take the tenderloin out of the fridge and let it come to room temperature while you preheat your smoker to 250°F. Place the beef on the smoker rack and close the lid. This part is a waiting game, usually about 45 to 60 minutes, but keep your temperature probe handy. We’re aiming for an internal temp of 120°F for medium rare—trust the thermometer, not the clock!

Step 5: Reverse Sear for Perfect Crust

After smoking, tent the tenderloin in foil to rest while you crank up your smoker or grill to around 450°F or hotter. Returning the tenderloin to the hot grates for a quick 2 to 3 minutes per side builds that gorgeous caramelized crust we all crave. Pull it off when the internal temp hits about 125°F, knowing it’ll climb a few degrees as it rests—this step is where the magic crust happens!

Step 6: Rest and Serve with Garlic Herb Butter

Wrap the beef back up in foil for a 5-minute rest to let the juices redistribute. Don’t throw away those delicious juices collecting in the foil—I drizzle them over the sliced meat for an extra burst of flavor. At this point, dollop your homemade or store-bought garlic herb butter on top of those tender slices, and you’re ready to wow everyone at the table.

How to Serve Smoked Beef Tenderloin with Herb Rub and Garlic Herb Butter Recipe

Garnishes

I love finishing this tenderloin with a sprinkle of fresh rosemary leaves or chopped parsley to add color and freshness. Sometimes a few cracked black peppercorns on top give it that final rustic, gourmet touch. Plus, those drizzled pan juices and melted garlic herb butter act as a natural, mouth-watering “garnish” that keeps it juicy and flavorful.

Side Dishes

For sides, I like to keep it simple but complementary: creamy mashed potatoes, roasted garlic green beans, or a crisp arugula salad with lemon vinaigrette. Sometimes I go for grilled asparagus or a warm mushroom risotto when I really want to turn it into a fancy dinner. The key is balancing the rich beef with fresh, bright, or creamy side notes.

Creative Ways to Present

One of my favorite ways to present this is on a large wooden cutting board surrounded by fresh herbs, roasted cherry tomatoes, and crispy crostini. It’s easy for guests to help themselves and looks stunning in photos too! Another idea is slicing the tenderloin into medallions and arranging them over a bed of garlic mashed potatoes with a drizzle of herb butter—great for a dinner party or holiday meal.

Make Ahead and Storage

Storing Leftovers

I’ve found that tightly wrapping leftover smoked tenderloin in plastic wrap and storing it in an airtight container in the fridge keeps it juicy for up to 3 days. If you pour over a little bit of the butter or saved juices before sealing, it helps preserve moisture and flavor, so it tastes almost as good as fresh.

Freezing

Freezing this smoked beef tenderloin works well for me when I slice it first. I wrap individual portions tightly in plastic wrap and then foil, which prevents freezer burn. Thawed gently overnight in the fridge and reheated properly, it still tastes wonderful and perfect for a quick gourmet meal later.

Reheating

When reheating, I prefer a gentle method: placing slices in a covered dish with a splash of beef broth or butter and warming in a low oven (around 275°F) until just heated through. Microwave is okay if you’re in a rush, but keep it short and check frequently to avoid drying out the meat.

FAQs

Final Thoughts

I genuinely believe this Smoked Beef Tenderloin with Herb Rub and Garlic Herb Butter Recipe is a game-changer for anyone looking to elevate a special meal without getting overwhelmed. From the moment you unwrap that tenderloin with its flavorful crust, you’ll feel that kitchen pride I’m always talking about. Give it a try—I promise you’ll be delighted, and your guests will be asking for seconds (or the recipe!).

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