smoked beef tenderloin

Do you like filet mignon? What if I told you the smoked beef tenderloin is a meaty log full of them? Beef tenderloin is perfect for meals at Christmas, Valentine&#x27;s Day, or any gathering that you&#x27;re looking to impress. The combo of lean, beefy flavor and the seasoning cooked into the crust is off the charts good! Oh, and the smoke flavor infused while on the grill helps.

Smoked Beef Tenderloin

beef tenderloin

Tablespoon kosher salt

Tablespoon black pepper

garlic powder

onion powder

paprika

Tablespoons garlic butter, melted

Preheat grill to 250 degrees with post oak...

Preheat grill to 250 degrees with post oak wood over indirect heat. Trim and tie beef tenderloin (if needed). Mix kosher salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Apply over whole surface of the beef tenderloin.

Place beef tenderloin on grill for 90 minutes...

Place beef tenderloin on grill for 90 minutes or until internal temperature of meat reaches 125 degrees. Remove from grill and sear for 1-2 minutes on top and bottom. Remove from grill.

Let smoked beef tenderloin rest for 15 minutes...

Let smoked beef tenderloin rest for 15 minutes before slicing. During the rest, brush melted garlic herb butter over meat.

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

Smoked Beef Tenderloin 

beef

Worcestershire Sauce

Tablespoon Killer Hogs AP seasoning

Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

mushrooms

shallot finely chopped

garlic

red wine

beef broth

Tablespoon Kitchen Accomplice Beef Broth Concentrate

butter

Killer Hogs AP Seasoning

Place all ingredients into a smoker-safe dish

Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.

Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.

Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.

Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.

Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.

Slice the tenderloin into desired thickness and serve.

https://www.youtube.com/watch?v=FuWpecDU9Wo

Beef Tenderloin with Beefy Mushrooms smoked on the Pellet Grill

#beeftenderloin #smokedbeeftenderloin #howtobbqright 

Pellet Grill Beef Tenderloin

WHAT MALCOM USED IN THIS RECIPE:

- Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- Traeger Blackened Saskatchewan Rub https://amzn.to/3MVIwR0
- Kitchen Accomplice Beef Broth Concentrate - https://amzn.to/3Htzf1b
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- 12” Red Handle Slicer Knife http://bit.ly/H2QKnife12inch

Beef Tenderloin Recipe Smoked on the Pellet Grill with Smoked Mushrooms

Ingredients
- 1 whole beef tenderloin 
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Killer Hogs AP seasoning
- 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Directions:
1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees. 
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.  
6. Slice the tenderloin into desired thickness and serve.

Smoked Mushroom Ingredients 
- 3 pints sliced mushrooms 
- 1 shallot finely chopped
- 5-6 cloves garlic minced
- 1 cup red wine
- 1 cup beef broth
- 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
- 1/2 stick butter
- 2 teaspoons Killer Hogs AP Seasoning

Directions:
1. Place all ingredients into a smoker-safe dish or a half size aluminum pan. 
2. Smoke on pit for 1.5 - 2 hours until mushrooms and garlic are tender. 
3. Serve with beef and enjoy. 

Connect With Malcom Reed: 
http://howtobbqright.com/

Facebook - https://www.facebook.com/HowToBBQRight/
Twitter - https://twitter.com/howtobbqright
Instagram - https://www.instagram.com/howtobbqright/
TikTok - https://www.tiktok.com/@howtobbqright/

Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/  

For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Beef Tenderloin on Pellet Grill

The no-fail method of gently smoking and then reverse searing beef tenderloin is an amazing way for rich umami flavor and perfect medium-rare slices. Bonus, it&#x27;s about as simple a recipe as you could ask for!

tbsp Olive oil

tbsp Tony Chachere’s Bold Blend

recipe Smoked Crab Imperial

Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 250.

Trim your tenderloin as needed and tie it off every 1” to 1 1/2” to help the beef maintain its shape while cooking.

Prep your Beef Tenderloin and Smoker

Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend.

Place the beef on the cooler side of the grill.

Smoke the tenderloin in a smoker set to 250 - 300 for 1 hour until temp reads 120 with a digital thermometer.

Smoke

Sear the beef evenly on all sides by either moving the beef to a preheated grill, or to a large griddle/skillet that has been heated over medium-high heat.

Rotate the beef to ensure even browning on all sides, 5 to 7 minutes per side.

Sear

Remove from heat and wrap with a double layer of foil and allow the beef to rest 10 minutes before slicing.

Rest

Slice into 1&quot; thick portions and serve, top with rich crab imperial and serve with seasonal veggies.

Garnish with freshly minced parsley, if desired.

Serve

https://mediavine-res.cloudinary.com/video/upload/t_original/v1669060517/thmp6he1amrlvbhrsobw.mp4

When it comes to the perfect dinner recipe, this tender smoked beef tenderloin recipe is where it's at.

If you want to impress your guests Smoked Beef Tenderloin on the pellet grill is always a show stopper and great for large groups.

Smoked Beef Tenderloin Recipe (on Traeger)

lbs Beef Tenderloin (Cleaned and Trimmed)

tbsp Beef Rub

tbsp Avocado Oil

Butter

Garlic

Fresh Rosemary

Fresh Thyme

Preheat Pellet Grill to 200 Degrees F. place rosemary, thyme, garlic cloves and butter in a heat safe dish or cast iron. Place in the corner of smoker to melt along with beef.

Rub down tenderloin on all sides with avocado oil then season liberally with beef rub seasoning. Place Tenderloin on the pellet grill and smoke for about 1 hour.

Brush with garlic butter after an hour of cooking then continue to smoke until tenderloin reaches and internal temp of 125 degrees F.

Once tenderloin reaches internal temp let the beef rest for 10 minutes while you raise the smoker temp to 400 degrees F. Sear the tenderloin on all sides cooking for about 2 minutes per side.

Brush tenderloin a secind time with remaining garlic butter and let the beef rest for 10 minutes befor slicing.

Traeger Smoked Beef Tenderloin is easy to make but ultra impressive to serve.

Traeger Smoked Beef Tenderloin

steak rub

salt

Preheat your pellet grill to HIGH, following factory...

Preheat your pellet grill to HIGH, following factory instructions.

Trim excess fat from the tenderloin, and cut...

Trim excess fat from the tenderloin, and cut into evenly sized pieces if your tenderloin tapers significantly. Two or three are usually enough to ensure even cooking. If your tenderloin is equal thickness throughout you can skip this part.

Coat the tenderloin in steak rub and salt...

Coat the tenderloin in steak rub and salt and place into the preheated grill.

Close the lid and cook for 10 minutes....

Close the lid and cook for 10 minutes. Flip the tenderloin, and close the lid for another 10 minutes.

Turn the temperature down to smoke, and leave...

Turn the temperature down to smoke, and leave the grill lid open for 2-3 minutes to drop the temperature of the grill down to about 200-225 degrees. Close the lid, and smoke until the internal temperature is at 130°.

Pull from the grill and let sit for...

Pull from the grill and let sit for 15 minutes before slicing.

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Smoked Beef Tenderloin

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The most viewed smoked beef tenderloin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine