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!
3lbscenter-cut beef tenderlointrimmed and tied (see instructions)
2 ½tablespoonsHomemade 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!
For the Chimichurri Sauce (OPTIONAL)
2tablespoonsred wine vinegar
½cupfinely chopped parsley
1small red chilide-seeded and finely chopped (or a good pinch of red pepper flakes)
¾teaspoontable saltor 1 teaspoon coarse kosher salt. After making the sauce, taste it and adjust the salt if needed!
½teaspoonof black pepper
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).
StorageStore 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.*** Chimichurri sauce is not part of the nutritional facts because it is optional.
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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