Serve up something unique to amaze your guests this holiday season! This Smoked Beef Tenderloin Recipe on a Pellet Grill is super easy to make, but it'll look and taste like a showstopper! A unique blend of spices together with 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. It is the perfect main dish for any special occasion!
If you have spent any time poking around on my blog, you know how much I love using my pellet smoker.
I use it all year long, rain or shine, even in the freezing cold days of winter.
I recently made a Smoked Prime Rib Roast, which is one of the best things I ever made! So I thought it was finally time I made a smoked beef tenderloin!
Beef tenderloin is expensive, like really expensive. It is one of the most expensive cuts of meat out there. And I was worried the whole time I first made it; like what if it flopped and I wasted a whole bunch of money?
But, like the prime rib, this tenderloin turned out perfect!
Because the prime rib was SO delicious, and I can't imagine life without it, I loosely followed that recipe to make this tenderloin recipe.
The garlic butter basting mixture really takes this tenderloin over the top and gives it a nice crackly exterior.
And the reverse searing at the end is delicious! Like off the charts delicious!
Anyway, I could ramble on and on, but I'll get to the point.
This recipe is perfect as a special treat when you want to serve a showstopping dish. It makes the perfect centerpiece for Thanksgiving, Christmas, or New Years. Or the 4th of July, or Labor Day, or your kids' grad, or your promotion at work.
Well...basically... anytime really. I hope you enjoy it!
And for a quick and delicious steak recipe, you have to try my Air Fryer Filet Mignon with Bacon!
Jump to:
- 🐄 What is beef tenderloin?
- ❤️ Why you will love this recipe
- 🐄 Ingredient Notes
- 📋 Substitutions
- ♨️ How to smoke a beef tenderloin
- 🔪 How to cut a beef tenderloin
- 🥗 What to serve with beef tenderloin
- 💭 Expert Tips
- ❓ Recipe FAQ's
- 🥪What to do with leftover beef tenderloin?
- 👩🏻🍳 Want more tenderloin recipes?
- 👩🏻🍳 More Smoker Recipes you'll love
- 📋 Recipe
🐄 What is beef tenderloin?
Beef tenderloin is an expensive cut of meat that is prized for its unparalleled tenderness. It has a relatively mild flavor, so it is important to season it adequately.
This sought-after cut of beef 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.
Butchers typically trim away excess fat and sinew to ensure a lean and flavorful product. Beef tenderloin can be roasted whole or cut into portions known as filet mignon steaks. It has a delicate texture and mild flavor that pairs well with many different sauces, seasonings, and side dishes.
As one of the most expensive beef cuts available, beef tenderloin is often served in fancy restaurants as part of a decadent menu. Its unique characteristics make it an attractive choice for those looking for an impressive main dish.
❤️ Why you will love this recipe
- It is the perfect dish to serve for any special occasion or holiday dinner.
- This tender cut of beef is rich in flavor, thanks to the dry rub and the basting, and has a beautiful smoke ring.
- This recipe is super easy to prepare, and the prep time is very minimal; just tie it with string, brush on some oil, sprinkle on some dry rub, and let the smoker do its magic.
- There is something truly magical about the flavor combination of smoke and slow-cooked beef that makes it an ideal main dish.
- The reverse sear method gives a delicious crispy outer crust that is so good!
- This low and slow method works for any pellet grill - Pit Boss, Traeger, Camp Chef, or anything else!
🐄 Ingredient Notes
All that is required to make this delicious recipe is a handful of ingredients you probably already have on hand.
- 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.
- 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.
See the printable recipe card for quantities and a full list of ingredients.
📋 Substitutions
- Dry rub. Feel free to use your favorite seasoning. Another great option is to use my Prime Rib Rub.
- For the basting sauce, you can substitute margarine for the butter. You can use garlic paste or garlic powder instead of chopped garlic.
♨️ How to smoke a beef tenderloin
Preheat. Preheat your electric smoker 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. Mix together 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, making sure to cover all sides. 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 on the 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, which is the thickest part.
Smoke the beef for 30 minutes, then baste the meat with the butter and garlic mixture. Let the butter run off the brush and drizzle on the meat. Smoke meat for approximately 15 minutes more 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 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 up the temp 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.
Tip: If your grill does not go that high 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.
Here 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 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 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.
Enjoy!
🔪 How to cut a beef tenderloin
Start by positioning the beef tenderloin on a cutting board. Cut and remove each piece of string.
Use a sharp knife and carefully slice medallions against the grain, keeping a gentle but firm pressure on the blade. Medallions should be cut about 1 inch thick for maximum tenderness and flavor.
🥗 What to serve with beef tenderloin
Some excellent side dishes to serve with this stunning dish is 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
- Don't let the smoker get too hot. The ideal temperature is around 225 degrees F.
- 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 carefully; you do not want to overcook it.
- Let the roast 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 that everyone has enough to eat, and you might even have some prized leftovers!
Raw beef tenderloin will last up to 3 days in the refrigerator. Cooked beef tenderloin can be stored for up to 4 days in the fridge in an airtight container.
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 and place it in an airtight container or freezer bag and store it in the freezer for up to 2 months. Make sure to label the package with the date and contents before freezing. 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. Each type of wood imparts its own unique flavor to the meat, so experiment to find the flavor that you like best.
🥪What to do with leftover beef tenderloin?
There are a few things you can do with leftover beef tenderloin. You can slice it up and reheat it, make a sandwich, or dice it up and add it to a salad. You can also use it in place of venison in Instant Pot Venison Stew, or use it in 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 Smoker Recipes you'll love
If you like this post on Smoked Beef Tenderloin recipe on Pellet Grill, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!
📋 Recipe
Smoked Beef Tenderloin Recipe on Pellet Grill
Equipment
- Electric smoker
- 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 electric smoker 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.
- 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. Use a basting brush to apply the olive oil onto the tenderloin, making sure to cover all sides. 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. The butter will melt and will be infused with garlic flavor. Place a digital meat thermometer into the thickest part of the beef. Smoke for 30 minutes, then baste the meat with the butter and garlic mixture. Let the butter run off the brush and drizzle on the meat. Smoke for approximately 15 minutes more until the internal temperature reaches 120 degrees F. Remove the tenderloin from the smoker, and cover it loosely with aluminum foil.
- 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. *See the Beef Temperature Chart below in the Notes.
- 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. Serve with your favorite side dishes.
- Enjoy!
Notes
- Don't let the smoker get too hot. The ideal temperature is around 225 degrees F.
- 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 carefully; you do not want to overcook it.
- Let the roast rest for 10 minutes before slicing.
- 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.
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