Smoked Beef Tenderloin: Easy and Tender!

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!

– Olive oil – Red wine vinegar – Parsley – Garlic – Red chili – Black pepper

Ingredients

Instructions

Remove the butt end, cut off the chain, trim off the tail, cut off the narrow portion, and remove the excess fat and silverskin.

In a small bowl, combine the Creole seasoning ingredients. Coat the trimmed beef tenderloin with olive oil.

Generously apply the seasoning to the tenderloin. Then, wrap the tenderloin in plastic wrap and store it in the fridge for 2-3 hours.

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.

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