Description
This Smoked Beef Tenderloin recipe offers a deliciously tender and flavorful way to enjoy beef tenderloin using a smoker and a reverse sear technique. The meat is seasoned with a fragrant rub of crushed peppercorns, garlic, kosher salt, and fresh rosemary, smoked low and slow to infuse a smoky aroma, then finished with a high-heat sear for a perfect crust and medium-rare interior. Perfect as a centerpiece for special occasions or weekend dinners, this recipe combines robust flavors with precision cooking for an impressive meal.
Ingredients
Scale
Beef Tenderloin
- 3 pounds beef tenderloin (center cut)
Seasoning Rub
- 1 1/2 Tablespoons kosher salt
- 1 Tablespoon peppercorns
- 1 clove garlic
- 1 1/2 Tablespoon fresh rosemary leaves (only leaves)
Other
- 1 Tablespoon olive oil
Instructions
- Prepare the seasoning rub: In a food processor or blender, coarsely grind the peppercorns. Add the garlic clove and rosemary leaves, then process until finely minced. Add kosher salt and pulse again to combine. If you don’t have a food processor, crush the peppercorns in a plastic bag with a rolling pin.
- Trim the tenderloin: Remove any excess fat and silver skin carefully from the center-cut tenderloin. Also, remove the tail and butt ends if present, which can be saved for other uses. The center cut is chosen for its uniform shape to ensure even cooking.
- Season the meat: Rub the beef evenly with olive oil. Then sprinkle the prepared seasoning rub liberally and evenly over the entire surface of the tenderloin, pressing the seasoning lightly into the meat to adhere well.
- Refrigerate to marinate: Tightly wrap the seasoned tenderloin in plastic wrap and refrigerate for 1 to 2 hours to allow the flavors to meld and the rub to set on the meat.
- Preheat the smoker and bring to room temperature: Remove the tenderloin from the refrigerator and let it rest at room temperature while preheating your smoker to 250°F (121°C).
- Smoke the tenderloin: Place the tenderloin on the smoker rack and cook until the internal temperature reaches 120°F (49°C) for medium-rare, about 45 to 60 minutes. Use a temperature probe to monitor without needing to open the smoker door and lose heat.
- Prepare for reverse sear: Remove the tenderloin from the smoker and tent it loosely with foil. Increase the smoker or grill temperature to 450°F (232°C) or higher to get ready for the searing step.
- Reverse sear the meat: Place the tenderloin on hot grill grates and sear for 2 to 3 minutes per side. Remove the meat when it reaches about 125°F (52°C), which is 5 to 10 degrees below your desired doneness, as it will continue to cook while resting.
- Rest and serve: Wrap the tenderloin in aluminum foil and let it rest for 5 minutes to allow juices to redistribute. Collect any juices that have gathered and drizzle them over the sliced meat. Serve the sliced tenderloin with garlic herb butter for added flavor enhancement.
Notes
- Substitutions: Use 1 Tablespoon coarse black pepper if peppercorns are unavailable. Substitute fresh rosemary with 1 1/2 teaspoons dried rosemary. Replace the garlic clove with 2 teaspoons garlic powder or garlic paste for convenience.
- Meat thermometer: Using an instant-read or probe thermometer is essential for perfect results and to avoid overcooking or undercooking the beef.
- Peppercorn grinding alternative: Without a food processor, place peppercorns in a plastic bag and crush with a rolling pin to achieve a coarse grind.
Keywords: Smoked Beef Tenderloin, Beef Tenderloin Recipe, Smoked Meat, Reverse Sear Beef, Grilled Beef Tenderloin, Holiday Recipe, Special Occasion Beef