This 3-ingredient Smoked Beef Tenderloin is cooked low and slow on an outdoor smoker and then finished with a reversed sear for a crisp, brown crust on top. It is tender and juicy, with a touch of smoke. Serve it with a tasty chimichurri sauce!
Not everyone has honey baked ham or turkey breast for the holidays. Depending on your taste, cultural background and traditions, and location, among other factors, some opt for a tender and juicy beef tenderloin.
Some Brazilians, for example, love a good picanha roast for Christmas as an additional main dish to roast turkey or Chester (an oversized chicken that is not as large as a whole turkey).
If you are tired of the same old same old, make our easy beef tenderloin this year. It is most delish than Traeger's beef tenderloin and requires fewer ingredients to prepare than it.
Smoked Beef Tenderloin Recipe
It is an easy recipe that calls for only 3 ingredients: beef tenderloin, Creole seasoning, and olive oil.
All that you have to do is to coat the tenderloin with olive oil and Creole seasoning. Then, let it rest for absorbing the seasonings and cook it on a pellet grill or any outdoor smoker.
To finish, sear your beef on all sides to get a nice brown crust. Allow resting for about 10 minutes for the juices to distribute, slice it, and serve it with chimichurri sauce or any other of your choice.
It is super flavorful, tender, and succulent!
It makes a great main dish for Christmas or any other celebration.
Ingredients and Substitutions
To make this smoked beef tenderloin, you'll need:
For the Beef Tenderloin
- 3 lbs center-cut beef tenderloin, trimmed and tied (see instructions)
- 2 ½ tablespoons Homemade Creole seasoning (2 teaspoon smoked paprika, 2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon black pepper, and ½ teaspoon dried oregano) or a store-bought one if you prefer. If you want, you can replace it with another seasoning blend of your choice such as this homemade keto taco seasoning!
- 2 tablespoons olive oil
For the Chimichurri Sauce
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ cup finely chopped parsley
- 4 cloves garlic, minced
- 1 small red chili, de-seeded and finely chopped (or a good pinch of red pepper flakes)
- ¾ teaspoon dried oregano
- ¾ teaspoon table salt (or 1 teaspoon coarse kosher salt). After making the sauce, taste it and adjust the salt if needed!
- ½ teaspoon of black pepper
How to make smoked beef tenderloin
- Prep your Beef Tenderloin: If you bought a whole beef tenderloin (head, center, and tail) instead, cut your beef tenderloin this way: remove the butt end (muscle on-roast), cut off the chain (side muscle), trim off the tail, cut off the narrow portion (chateaubriand), and remove the excess fat and silverskin. PICS. 1 & 2 Save the parts cut for steaks and other dishes. This is the way you get a center-cut beef tenderloin!
- In a small bowl, combine the Creole seasoning ingredients. Coat the trimmed beef tenderloin with olive oil, and generously apply the seasoning to the tenderloin. PICS. 3 & 4 Then, wrap the tenderloin in plastic wrap and store it in the fridge for 2-3 hours before cooking.
- Remove the tenderloin from the fridge and the plastic wrap. Tie it off every 1” to 1 ½” to help the tenderloin maintain its shape while cooking. Let it sit at room temp while preparing your smoker. PIC. 5
- Prepare your smoker for offset heat, building a fire to one side of the smoker and maintaining the temperature around 250° F. Use applewood or other fruit wood.
- Smoke: Place the meat on the cooler side of the grill. Smoke the beef tenderloin in a smoker set to 250 – 300° F for 1 hour or until temp reads 120° F with a meat thermometer. PIC. 6
- Sear: Sear the beef evenly on all sides on a preheated grill, or on a large griddle/skillet that has been heated over medium-high heat. Rotate the beef to ensure even browning on all sides (about 5 to 7 minutes per side).
- Rest: Remove it from the heat and wrap it with a double layer of foil. Let the beef rest for 10 minutes before slicing.
- Serve: Slice into 1" thick portions and serve with chimichurri and your favorite sides.
- To make the chimichurri, mix all the ingredients well in a medium bowl. Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using. PIC. 7
- But you can prepare this easy sauce recipe up to 24 hours ahead and chill it, covered, in the fridge, or in a mason jar. This is the authentic Argentinian chimichurri (the ingredients are finely chopped, presenting a chunky texture). Spoon it on top of the tenderloin! PIC.8
How to buy a whole beef tenderloin
You can buy a whole tenderloin more easily during the holiday season. Some grocery stores put them on sale at great prices.
But out of the holiday season, you may have to opt between a section of choice or prime beef tenderloin. Keep in mind beef tenderloin is already one of the most tender cuts of beef.
If you are getting one from a butcher you trust, a USDA choice grade is fine! This can save you some money on an already expensive meat cut.
Estimate about ½ pound (8 oz) of raw beef per person, knowing your beef will lose about 2 oz in shrinkage during trimming and cooking.
If you don't have time or don't know how to trim your beef tenderloin, you will pay just a little more to buy a trimmed one.
Cuts of the Tenderloin
The 3 main cuts of the tenderloin are:
- Butt end: Suitable for carpaccio because the eye is quite large.
- Center cut: Perfect for cutting portion-controlled steaks, as the diameter of the eye is relatively consistent. Filet mignon, chateaubriand steak, and beef wellington are obtained from this part of the tenderloin!
- Tail: Because it has a thin and inconsistent diameter, it is good only for small chunks of beef to make tips or beef stroganoff for example.
Why is tenderloin so tender?
The tenderloin is from the loin section of the cow, sitting beneath the ribs, next to the backbone.
The muscle of the area where the tenderloin is located gets very little exercise. This is why this beef cut is so tender and also lean yet not as flavorful as other cuts.
Large cuts such as the center-cut tenderloin benefit from low and slow cooking methods (e.g. roasting or smoking) so it cooks evenly all the way through!
Small cuts such as filet mignon benefit from quick and high-heat cooking.
How to Reverse Sear Beef Tenderloin
Most of the time, beef tenderloins are first seared over medium-high heat and then roasted in the oven or cooked in a slow cooker.
However, by following the reverse sear method, our beef tenderloin is first smoked low and slow on a smoker at 250° F, or until it reaches an internal temp of 120° F. This process cooks and flavors the meat.
Then, it is seared on a preheated grill or hot griddled over medium-high heat to acquire a brown crust and reach the desired doneness (for us medium-rare to medium).
Lastly, you have to let the meat rest for 10-15 minutes to evenly distribute its internal juices and be juicy or succulent. This resting period allows the cells to cool slowly and absorb the moisture back in.
Time Needed Per Pound of Meat
It takes about 15-20 minutes per pound of beef tenderloin at 250° F on the smoker in order to cook and reach an internal temp of 120° F. Then, add 5-7 minutes per side for searing and also 10-15 minutes for resting the meat.
Target Internal Temperature of Beef Tenderloin
The level of doneness will depend on your preference as follows:
120° F on the grill/smoker
130° F after searing for 5-7 minutes per side
140° F after resting for 10 minutes
This final temperature puts you right in the medium-rare level of doneness.
Other temperatures: 120-125 degrees F is rare, 130-135° F is medium-rare temp, 140-145° F is medium, 150-155° F is medium-well, and 160° F and above is well-done.
The USDA recommends cooking beef to at least medium doneness, although most people prefer their meat to be rare or medium-rare.
What to Serve with Smoked Beef Tenderloin
The options are endless! You can our smoked beef tenderloin with a compound herb butter or chimichurri sauce.
Because we added bold flavors to this meat (Creole seasoning and smoke flavor), sides with mild flavors would pair better with it. Here are a few options:
- Vegetables: air fryer broccolini, butternut squash salad, air fryer asparagus, and shaved Brussels sprout salad.
- Starches: mashed potatoes, mashed sweet potatoes, microwave mac and cheese, roasted potatoes, sourdough bread, or hard-crusted bread.
Storage
Store cool leftovers in the fridge for up to 2-3 days. For this, wrap them first in plastic wrap and then place them into an airtight container or a freezer bag with most of the air removed.
This prevents them from drying out, freezer burn, and toughness.
You can freeze them for up to 2 months.
Thaw in the fridge overnight!
To reheat smoked beef tenderloin, preheat the oven to 350° F and wrap each slice loosely in aluminum foil. Place wrapped beef tenderloin slices directly onto the oven rack and reheat for 10-15 minutes.
Other Beef Recipes
- Instant Pot Beef Short Ribs
- 55 Easy Beef Recipes
- Guinness Beef Stew
- Ground Beef Stroganoff
- Instant Pot Ground Beef
- Instant Pot Corned Beef and Cabbage
- Beef Oxtail
- Easy Beef Brisket Recipe
PIN & ENJOY!
Smoked Beef Tenderloin
Equipment
- 1 smoker
- 1 butcher knife
- 1 small bowl
- 1 Mason jar or medium bowl
Ingredients
For the Beef Tenderloin
- 3 lbs center-cut beef tenderloin trimmed and tied (see instructions)
- 2 ½ tablespoons Homemade Creole seasoning ( Mix together 2 teaspoon smoked paprika, 2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon black pepper, and ½ teaspoon dried oregano) or a store-bought one if you prefer. If you want, you can replace it with another seasoning blend of your choice such as my homemade keto taco seasoning!
- 2 tablespoons olive oil
For the Chimichurri Sauce (OPTIONAL)
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ cup finely chopped parsley
- 4 cloves garlic minced
- 1 small red chili de-seeded and finely chopped (or a good pinch of red pepper flakes)
- ¾ teaspoon dried oregano
- ¾ teaspoon table salt or 1 teaspoon coarse kosher salt. After making the sauce, taste it and adjust the salt if needed!
- ½ teaspoon of black pepper
Instructions
- Prep your Beef Tenderloin: If you bought a whole beef tenderloin (head, center, and tail) instead, cut your beef tenderloin this way: remove the butt end (muscle on-roast), cut off the chain (side muscle), trim off the tail, cut off the narrow portion (chateaubriand), and remove the excess fat and silverskin. Save the parts cut for steaks and other dishes. This is the way you get a center-cut beef tenderloin!
- In a small bowl, combine the Creole seasoning ingredients. Coat the trimmed beef tenderloin with olive oil, and generously apply the seasoning to the tenderloin. Then, wrap the tenderloin in plastic wrap and store it in the fridge for 2-3 hours before cooking.
- Remove the tenderloin from the fridge and the plastic wrap. Tie it off every 1” to 1 ½” to help the tenderloin maintain its shape while cooking. Let it sit at room temp while preparing your smoker.
- Prepare your smoker for offset heat, building a fire to one side of the smoker and maintaining the temperature around 250° F. Use applewood or other fruit wood.
- Smoke: Place the meat on the cooler side of the grill. Smoke the beef tenderloin in a smoker set to 250 – 300° F for 1 hour or until temp reads 120° F with a meat thermometer.
- Sear: Sear the beef evenly on all sides on a preheated grill, or on a large griddle/skillet that has been heated over medium-high heat. Rotate the beef to ensure even browning on all sides (about 5 to 7 minutes per side).
- Rest: Remove it from the heat and wrap it with a double layer of foil. Let the beef rest for 10 minutes before slicing.
- Serve: Slice into 1" thick portions and serve with chimichurri and your favorite sides.
- To make the chimichurri, mix all the ingredients well in a medium bowl. Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using. But you can prepare this easy sauce recipe up to 24 hours ahead and chill it, covered, in the fridge, or in a mason jar. This is the authentic Argentinian chimichurri (the ingredients are finely chopped, presenting a chunky texture).
Recipe Notes
Nutrition
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