This smoked beef tenderloin recipe on a pellet grill is a must-try for any special occasion. With easy step-by-step instructions, you'll have a perfectly cooked, juicy, tender roast with a fantastic crust thanks to the homemade spice rub and garlic butter basting sauce.
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After my Smoked Prime Rib Roast turned out amazing, I decided to smoke a beef tenderloin. The secret lies in the garlic butter-basting mixture and a quick reverse sear for an off-the-charts delicious finish!
Perfect for holidays like Thanksgiving, Christmas, New Year's, the 4th of July, Labor Day, your kids' grad, or your promotion at work. Well, basically, anytime, really. 🙂
For dessert, pair it with my Baileys Irish Cream Chocolate Cake!
Why You'll Love It
Perfect for Special Occasions: Ideal for any holiday dinner or celebration.
Rich Flavor: This tender cut of beef has a beautiful smoke ring and is packed with flavor.
Easy to Prepare: Minimal prep time with simple steps.
Amazing Crust: The reverse sear method creates a delicious crispy outer crust.
Versatile: Works with any pellet grill - Pit Boss, Traeger, Camp Chef, etc.
Smoked Beef Tenderloin Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Whole beef tenderloin. I used a 4.5-pound whole tenderloin that the butcher trimmed.
- Beef tenderloin dry rub. I used my homemade beef tenderloin dry rub, which is made with cracked blacked peppercorns, kosher salt, smoked paprika, garlic powder, brown sugar, crushed rosemary, ground thyme, and dry mustard powder. Feel free to use your favorite seasoning or prime rib rub.
- Butter and chopped garlic are mixed together and used as a basting sauce and a serving sauce. This mixture simmers on the smoker and is infused with amazing smoke flavor. You can use margarine instead of butter and garlic paste or garlic powder instead of chopped garlic.
How To Make Smoked Beef Tenderloin on Pellet Grill
For more detailed instructions with measurements, jump to the recipe card.
Step 1
Preheat your pellet grill to 225 degrees F. Remove the tenderloin from the fridge and trim off any silver skin and excess fat. Tie with string or butcher’s twine every 2 inches to keep the beef from losing its shape while it cooks. Tuck the tail under the end and tie it tightly. I cut off the tail to use in stir fry the next day.
Step 2
To make the rub, combine the black peppercorns, kosher salt, smoked paprika, garlic powder, brown sugar, rosemary, thyme, and dry mustard powder in a small bowl.
Step 3
Apply olive oil with a basting brush then sprinkle the dry rub generously over the entire tenderloin, covering all sides. Press the seasoning firmly against the meat.
Step 4
Place tenderloin on the grill grate, positioning the thicker end near the heat source. Place a saucepan with butter and chopped garlic on the grill to infuse the butter with garlic flavor. Insert a digital meat thermometer into the thickest part of the roast.
Step 5
Smoke for 30 minutes, then baste with butter and garlic every 15 minutes until the internal temperature reaches 120 degrees F. Remove from the pellet smoker and cover loosely with foil. Remove the butter and garlic mixture and keep warm on the stove or in the oven.
Step 6
Reverse Sear. Turn the smoker to 400-450 degrees F or high heat. If you have a Pit Boss grill with a searing plate, open it up and turn the temperature to 400 degrees F. Sear the tenderloin for 1-2 minutes per side until internal temperature reaches 130 degrees F (for medium-rare). If you like your beef more well done, cook until the desired level of doneness is reached. See the beef temperature guidelines below.
Step 7
Remove the tenderloin from the grill, drizzle with the butter mixture, and let it rest for 5-10 minutes.
Step 8
Slice and Serve. Cut the smoked tenderloin into medallions as thick or as thin as you like, and drizzle the butter mixture on each slice. Serve with your favorite side dishes or horseradish sauce.
Tip: If your grill does not go very high (like an electric smoker) or you do not have a mobile deflector plate, you can either turn your grill to high or do a quick sear in a hot cast iron pan on the stove or under the broiler in your oven.
Beef Temperature Guidelines
Below is a chart for what internal temperature to cook your beef to, depending on how you like yours done:
- Rare is 120-130 degrees F.
- Medium rare is 130-135 degrees F.
- Medium is 135-140 degrees F.
- Medium Well is 145-155 degrees F.
- Well Done is 155 degrees F.
Serving Suggestions
Sides: Air Fryer Green Beans, Sweet Potato Casserole with Marshmallows, Twice-Baked Mashed Potatoes, Air Fryer Brussel Sprouts with Bacon, Ruth’s Chris Sweet Potato Casserole and Classic Campbell's Green Bean Casserole.
Summer Sides: Miracle Whip Coleslaw, Smoked Baked Beans with Bacon, Smoked Corn on the Cob, Smoked Baked Potatoes, and Air Fryer Broccoli and Cauliflower.
How to Store Smoked Beef Tenderloin
Store: Store leftover smoked beef tenderloin in the refrigerator for up to 4 days in an airtight container.
Freeze: Wrap any leftover tenderloin in plastic wrap, then place it in an airtight container or bag and freeze for up to 2 months.
Reheat: Place in a baking dish with some butter or beef broth, cover with foil, and reheat in the oven at 350°F for 15-20 minutes, or the air fryer on REHEAT, or in a skillet over medium-low heat on the stove.
Top Tips
Room Temperature: Let the roast sit at room temperature while the grill is preheating.
Preserve Heat: Only open the lid of your smoker to baste the roast.
Temperature Monitoring: Watch the roast’s temperature to avoid overcooking.
Smoked Beef Tenderloin FAQs
Plan for 6-8 ounces (or ½ pound) per person to ensure everyone has enough to eat.
Filet mignon and beef tenderloin are both cuts of beef from the loin. Filet mignon is a smaller, more tender cut taken from the small end of the tenderloin. It is usually served as individual steaks. Beef tenderloin is a larger cut that runs along the entire length of the loin. It can be cut into individual steaks or left whole for roasting.
I like to use hickory, mesquite, applewood, or cherry wood pellets.
Beef tenderloin is an expensive cut of meat prized for its tenderness. It comes from the loin section of the cow, located in the lower part of a cow's back.
Leftover Beef Tenderloin Ideas
- Reheat and Slice: Enjoy as is or make sandwiches like leftover smoked brisket sandwich or Philly cheesesteak sandwich.
- Add to Salad: Dice and add to salads, or use it instead of chicken in Panera Bread BBQ Chicken Salad.
- Swap for Venison: Use in recipes like Instant Pot venison stew or my smoked chili.
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Recipe
Smoked Beef Tenderloin on Pellet Grill
Ingredients
- 5 pound beef tenderloin trimmed
- 2 tablespoon olive oil
Beef Tenderloin Dry Rub
- 1 tablespoon whole black peppercorns cracked
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon brown sugar
- 1 teaspoon dried rosemary crushed
- ½ teaspoon ground thyme
- ¼ teaspoon dry mustard powder
Basting Sauce
- ½ cup butter
- ½ tablespoon garlic cloves finely chopped
Instructions
- Preheat. Preheat your pellet grill to 225℉.
- Tie the Tenderloin. Remove the tenderloin from the fridge. Trim off any silverskin. Tie with string every 2 inches to keep the beef from losing its shape while it cooks. Tuck the tail under the end and tie it tightly. Watch the video to see how to tie it.
- Make the rub. Mix together the black peppercorns, kosher salt, smoked paprika, garlic powder, brown sugar, rosemary, thyme, and dry mustard powder.
- Prep the tenderloin. Apply olive oil onto the tenderloin, then sprinkle the dry rub liberally over the entire tenderloin, covering all sides. Push the rub firmly against the meat.
- Smoke. Place the tenderloin directly on the grill grate of your pellet grill. Position the beef so the thicker end is closer to the heat source. Place a small saucepan with the butter and chopped garlic in the corner of your grill. Place a digital thermometer into the thickest part of the beef. Smoke the beef for 30 minutes, then baste the meat with a drizzle of the butter and garlic. Baste the meat every 15 minutes until the internal temperature of the meat reaches 120 degrees F. Remove the tenderloin from the smoker and cover it loosely with aluminum foil. Remove the butter and garlic mixture and keep warm on the stove or in the oven.
- Reverse Sear. Turn up the temperature on your smoker to 400-450℉ or high heat. Sear the tenderloin for 1-2 minutes per side until the internal temperature reaches 130℉. If you like your beef more well done, cook until the desired level of doneness is reached. Rare is 120-130 degrees F. Medium rare is 130-135 degrees F. Medium is 135-140 degrees F. Medium Well is 145-155 degrees F. Well Done is 155 degrees F.
- Rest. Remove from the grill, and place on a cutting board or serving platter. Drizzle the butter mixture over the outside of the beef again, and allow it to rest for 5-10 minutes to allow the juices to reincorporate back into the meat.
- Slice and Serve. Cut the tenderloin into medallions as thick or as thin as you like. Serve with a drizzle of the butter mixture on each slice if desired.
Video
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Recipe Notes:
- Let the roast sit at room temperature while the grill is preheating.
- Only open the lid of your smoker to baste the roast.
- Watch the roast’s temperature to avoid overcooking.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Amy Liu Dong says
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David says
I was a little nervous trying something new, as we were having 6 guests over today. I am extremely happy I did though. Our guests raved about how great it was and honestly I don't think I've ever had a better piece of beef in my life.
Jeri Walker says
Oh, hearing that absolutely made my day! I'm thrilled you and your guests loved it! Thanks for trying out my recipe - it means the world to me! 🙂