This Smoked Beef Tenderloin Recipe on Pellet Grill is easy to make with step-by-step instructions. It is the perfect main dish for any special occasion. A unique blend of spices and a garlic and butter basting sauce gives the beef a nice crust, and inside, you’ll find juicy, tender, perfectly cooked meat that will have everyone begging for seconds.
As an almost daily user of my pellet smoker, I've cooked various dishes, including a recent standout: Smoked Prime Rib Roast. Inspired by its success, I decided to try my hand at smoked beef tenderloin.
The key to this recipe's success lies in the garlic butter-basting mixture, which gives a fantastic crackly exterior. The finishing touch is a reverse sear, making it off-the-charts delicious!
This recipe is perfect for serving a showstopping dish this holiday season. Make it for Thanksgiving, Christmas, or New Year's. Or 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!
Jump to:
- 🐄 What is beef tenderloin?
- ❤️ Why you will love this recipe
- 🐄 Ingredients & substitutions
- ♨️ How to smoke a beef tenderloin on a pellet grill
- 🥗 What to serve with beef tenderloin
- 💭 Expert Tips
- ❓ Recipe FAQ's
- 🥪What to do with leftover beef tenderloin?
- 👩🏻🍳 Want more tenderloin recipes?
- 👩🏻🍳 More Pellet Smoker Recipes you'll love
- Smoked Beef Tenderloin Recipe on Pellet Grill
- 👩🏻🍳 Meet The Author
- 💬 Comments
🐄 What is beef tenderloin?
Beef tenderloin is an expensive cut of meat prized for its unparalleled tenderness. It comes from the loin section of the cow, located in the lower part of a cow's back. It is one of the most tender cuts due to its lack of use.
Related Recipe: Air Fryer Filet Mignon Wrapped with Bacon.
❤️ Why you will love this recipe
- It is the perfect dish for any special occasion or holiday dinner.
- This tender cut of beef is rich in flavor and has a beautiful smoke ring.
- This recipe is super easy to prepare, and the prep time is minimal.
- It is made with a handful of ingredients.
- The reverse sear method gives a delicious crispy outer crust that is so good!
- This low-and-slow smoking method works for any pellet grill - Pit Boss, Traeger, Camp Chef, etc. I made it on my Pit Boss pellet grill.
🐄 Ingredients & substitutions
- 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 recipe, which contains cracked blacked peppercorns, kosher salt, smoked paprika, garlic powder, brown sugar, crushed rosemary, ground thyme, and dry mustard powder. This gives the roast a beautiful outer bark that is so flavorful. Feel free to use your favorite seasoning. Another great option is to use my Prime Rib Rub.
- Butter and chopped garlic are mixed together and used as a basting sauce as well as 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.
See the printable recipe card below for quantities and a full list of ingredients.
♨️ How to smoke a beef tenderloin on a pellet grill
Quick overview
- Preheat your pellet grill to 225°F.
- Trim and tie tenderloin.
- Combine the rub ingredients.
- Brush tenderloin with oil and season with rub.
- Smoke and baste until internal temperature reaches 120°F.
- Increase smoker temperature to 400-450°F.
- Sear tenderloin until internal temperature reaches the desired level of doneness.
- Rest, slice, and serve.
Step by step instructions
Preheat. Preheat your pellet grill to 225 degrees F.
Tie the Tenderloin. Remove the tenderloin from the fridge. 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 chose to cut off the tail to use it for stir fry the next day.
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.
Prep the tenderloin. Use a basting brush to apply the olive oil onto the tenderloin. Sprinkle the dry rub liberally over the entire tenderloin, covering all sides. Push the seasoning firmly against the meat.
Hint: Pour the seasoning into an empty shaker bottle and shake it on the roast.
Smoke. Place the tenderloin directly on the grill grate of your smoker. 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. The butter will melt and will be infused with garlic flavor. Place a digital meat thermometer into the center of the roast, in the thickest part.
Smoke the beef for 30 minutes, then baste the meat with butter and garlic. Let the butter run off the brush and drizzle on the meat. Smoke and 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 the temperature of 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 the internal temperature reaches 130 degrees F. If you like your beef more well done, cook until the desired level of doneness is reached. See the beef temperature guidelines below.
Pro Tip: If your grill does not go that high (like an electric smoker) or you do not have a mobile deflector plate, you can either turn up your grill as high as it will go or do a quick sear in a hot cast iron pan on the stove or under the broiler in your oven.
Below is a chart for what internal temperature to cook your beef to, depending on how you like yours done:
Beef Temperature Guidelines
- 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 the beef tenderloin roast from the grill and place on a cutting board or serving platter. Drizzle more butter mixture over the outside of the beef again. Let the meat rest for 5-10 minutes to allow the juices to reincorporate back into the meat. The temperature will probably continue to rise another few degrees as it rests.
Slice and Serve. Cut the smoked tenderloin into medallions as thick or as thin as you like. Serve with a drizzle of the butter mixture on each slice if desired. Serve with your favorite side dishes or horseradish sauce.
🥗 What to serve with beef tenderloin
Some excellent side dishes to serve with this stunning dish are 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.
In the summer, some great sides are Miracle Whip Coleslaw, Smoked Baked Beans with Bacon, Smoked Corn on the Cob, Smoked Baked Potatoes, and Air Fryer Broccoli and Cauliflower.
💭 Expert Tips
- Let the roast come up to room temperature while the grill is preheating.
- Ensure the temperature probe is in the center of the meat's thickest part.
- Ensure your hopper is full of wood pellets before smoking. You do not want to run out halfway through the smoking process.
- Don't try to rush the cooking process. The smoke time will depend on how thick the roast is and how hot your grill cooks. All pellet grills cook differently.
- For best results, don't open the lid except to baste the roast.
- Watch the temperature of the roast carefully; you do not want to overcook it.
- Let the meat rest for 10 minutes before slicing.
❓ Recipe FAQ's
Generally, it is recommended to plan for 6-8 ounces (or ½ pound) of beef tenderloin per person. This estimate will ensure everyone has enough to eat; you might even have some delicious leftovers!
Raw beef tenderloin will last up to 3 days in the refrigerator. Cooked beef tenderloin can be stored in an airtight container in the fridge for up to 4 days.
To reheat beef tenderloin, preheat your oven to 350°F. Place the beef tenderloin on a baking sheet and cover it with aluminum foil. Bake for 15-20 minutes or until the desired temperature is reached. Remove from oven and let stand for 5 minutes before serving. You can also reheat it in a pan on the stove or by using the reheat setting of your air fryer.
Yes, you can freeze beef tenderloin. To do so, wrap it in plastic wrap or freezer paper, place it in an airtight container or freezer bag, and store it in the freezer for up to 2 months. When ready to use, thaw in the refrigerator for several hours or overnight.
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.
Hickory wood pellets are a popular choice for smoked beef tenderloin. You can also use mesquite, applewood, or cherry wood pellets.
🥪What to do with leftover beef tenderloin?
There are a few things you can do with leftover beef tenderloin. You can slice and reheat it, make a sandwich, or dice it up and add it to a salad. You can use it instead of venison in Instant Pot Venison Stew or my Easy Smoked Chili Recipe.
👩🏻🍳 Want more tenderloin recipes?
If you want more tenderloin recipes, try my Smoked Pork Tenderloin, Traeger Pork Tenderloin, or my Smoked Bacon Wrapped Pork Tenderloin.
👩🏻🍳 More Pellet Smoker Recipes you'll love
If you tried this recipe for Smoked Beef Tenderloin On Pellet Grill or any other recipe on my website, please leave a star rating 🌟🌟🌟🌟🌟 and let me know how it went in the 📝 comments below. Thank you! 🙂
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Smoked Beef Tenderloin Recipe on Pellet Grill
Equipment
- Pellet grill
- Wood pellets
- Small saucepan
- Basting brush
- Meat Thermometer
Ingredients
- 5 pound beef tenderloin trimmed
- 2 tablespoon olive oil
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 degrees F.
- 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.5 pound beef tenderloin
- Make the rub. Mix together the black peppercorns, kosher salt, smoked paprika, garlic powder, brown sugar, rosemary, thyme, and dry mustard powder.1 tablespoon whole black peppercorns, 1 tablespoon kosher salt, 1 tablespoon smoked paprika, ½ tablespoon garlic powder, ½ tablespoon brown sugar, 1 teaspoon dried rosemary, ½ teaspoon ground thyme, ¼ teaspoon 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.2 tablespoon olive oil
- 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.½ cup butter, ½ tablespoon garlic cloves
- Reverse Sear. Turn up the temperature on your smoker to 400-450 degrees F or high heat. Sear the tenderloin for 1-2 minutes per side until the internal temperature reaches 130 degrees F. 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.
Notes
- Let the roast come up to room temperature while the grill is preheating.
- Ensure the temperature probe is in the center of the meat's thickest part.
- Ensure your hopper is full of wood pellets before smoking. You do not want to run out halfway through the smoking process.
- Don't try to rush the cooking process.
- For best results, don't open the lid except to baste the roast.
- Watch the temperature of the roast carefully; you do not want to overcook it.
- Let the meat rest for 10 minutes before slicing.
Nutrition
👩🏻🍳 Meet The Author
Meet Jeri, a self-taught home cook with over 40 years of cooking experience who decided to start a second career as a full-time food blogger. She is the recipe creator, writer, photographer, and creator of Winding Creek Ranch. Her mission is to make your life easier by sharing delicious recipes your family will love.
David
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
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! 🙂