Smoked Beef Tenderloin – Lauren’s Newest

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Your big day dinner simply bought an improve with this Smoked Beef Tenderloin Recipe. I’ve perfected this recipe so you’ll have essentially the most tender, juicy and smoky steak that’s certain to go away an enduring impression on all your visitors! This present stopping most important course will wow your visitors they usually’ll suppose you’re some sort of grasp chef. Solely, will probably be our secret that it’s really easy, anybody can do it with my step-by-step directions. When you like to impress, take a look at my Prime Rib Roast recipe subsequent!

Why You’ll Love This Smoked Beef Tenderloin Recipe

Sure, everyone knows that beef tenderloin is arguably essentially the most tender meat EVER, however it may well usually lack that nice taste that one thing like a ribeye steak may give us. While you use my salt brine + smoke + reverse sear methodology, it’s a good way to get the very best of each worlds. You probably have a smoker, it’s best to undoubtedly be utilizing it for this reduce of meat. I take advantage of a pellet smoker – the Traeger Wooden Fired Pellet Grill to be precise. Ohmagerd that smoke taste is unequalled!! The Large Inexperienced Egg or any variation of that can do a terrific job as effectively.

Components Wanted to Smoke a Complete Beef Tenderloin

• complete beef tenderloin – after all
• coarse Kosher salt – non-compulsory
• olive oil
• dry rub – or seasoning of your alternative

How To Smoke a Beef Tenderloin

Smoking a big costly reduce of meat like beef tenderloin may be daunting. I’ve taken the guesswork out of the equation so that you don’t should be intimidated!! It’s really easy if you use my step-by-step directions. The beauty of people who smoke is that the cooking course of itself is fairly arms off.

Dry Brine Your Beef Tenderloin

This step is completely non-compulsory however when you have the time, I say go for it! A dry brined beef tenderloin is what will provide you with essentially the most bang to your flavorful meat buck!! Wherever from 24-36 hours earlier than you wish to start smoking your meat, sprinkle all sides generously with coarse Kosher salt and place in fridge uncovered. Your outcomes might be a juicy, totally seasoned steak.

Put together Your Beef Tenderloin

1. Take away (hopefully brined) beef from fridge to return to room temperature.
2. Truss the meat tenderloin by tucking the skinny pointy “tail” a part of the tenderloin beneath itself and tying with butcher’s twine. You possibly can proceed trussing all the size of the tenderloin to maintain its form if you want, however I discover that’s pointless. So long as the meat tenderloin is comparatively the identical thickness all through, you need to be positive with simply adjusting the skinny backside portion as a substitute of tying the entire tenderloin.
3. Preheat smoker to 225° F in line with your smoker’s instructions.
4. Pat beef dry with paper towels, brush with olive oil and season with a salt-free seasoning of alternative should you brined it. More often than not, I simply add black pepper (and typically a bit garlic powder) however be happy to make use of no matter dry rub or seasoning you’re keen on. Simply be sure it doesn’t have salt. We’re totally seasoned with salt right here already! When you didn’t brine your beef, go forward and salt generously.

Smoking Course of For Beef Tenderloin Roast

1. Place beef straight on grill grate and insert your smoker’s meat thermometer probe within the thickest a part of the meat.
2. Smoke for roughly quarter-hour per pound or till inside temperature of the meat reaches 120° F for a uncommon heart. Smoke longer for a extra performed steak.
   • In case you are reverse searing your meat (subsequent step), take away when temperature is extra round 110-115° so it doesn’t overcook throughout this step.
   • Most of my household choose a medium uncommon to medium filet mignon, so I smoked till the temperature was about 125°. The middle of the tenderloin was nonetheless a pleasant medium uncommon, whereas the ends have been extra of a medium which suited everybody effectively.
3. OPTIONAL – Take away meat from smoker and reverse sear on excessive warmth utilizing a gasoline grill, flat prime grill, forged iron skillet on stovetop, or within the oven underneath the broiler. This step is non-compulsory, however will create a pleasant crust.
4. Wrap the meat in NON-COATED butcher paper or aluminum foil and let meat relaxation for about 5-10 minutes or till temperature reaches 125° F and juices are all redistributed.
5. Unwrap meat, place on a reducing board and slice into particular person filet mignon steaks.

Professional Tip– To assist with the “mathing”, a 7 pound tenderloin ought to smoke for 1 hour and 45 minutes (quarter-hour per pound) to be cooked to RARE. After all, each smoker runs in a different way, so simply keep watch over issues after that 1 hour mark.

How A lot Beef Tenderloin Per Individual Do I Want?

To make sure everybody has sufficient meat at your dinner desk, you’ll wish to account for a HALF POUND per particular person (8 ounces every). I had a number of individuals to feed who have been all huge eaters – and we LIVE for leftovers, so I went forward and acquired an enormous 7 pound Prime Beef Tenderloin from Sam’s Membership. You could find smaller ones in different grocery shops or meat markets should you don’t want that a lot.

To What Temperature Ought to I Prepare dinner Steak?

This depends upon you and your visitors. I’ve given you the tactic to prepare dinner your steak to a RARE temperature, however you’ll be able to simply regulate this in line with your choice by smoking your beef tenderloin longer or reverse searing extra. Right here’s a breakdown of the goal temperature for the completely different ranges of doneness.

1. Uncommon: 120° to 125° F
2. Medium Uncommon: 130° to 135° F
3. Medium: 140° to 145° F
4. Medium Nicely: 150° to 155° F
5. Nicely-Achieved: 160° to 165° F

Smoked Beef Tenderloin FAQ

What to Serve With Beef Tenderloin

It is a fancy crowd impressing most important course, so that you’ll wish to keep on model and make the very best of your greatest facet dishes to go along with beef tenderloin. Listed here are a few of my favourite sides:

When you make this recipe, I might actually recognize it should you would give it a star score and depart your assessment within the feedback! You probably have an image of your completed dish, submit it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.

Smoked Beef Tenderloin

Smoked Beef Tenderloin is MADE for a special day! This present stopping most important course will wow your visitors they usually’ll suppose you are some sort of grasp chef.

Directions

for dry brine (non-compulsory, however critically – do it!)

put together meat for smoking

• Take away beef from fridge to return to room temperature.

• Truss the meat tenderloin by tucking the skinny pointy “tail” a part of the tenderloin beneath itself and tying with butcher’s twine.*

• Preheat smoker to 225° F in line with your smoker’s instructions.

• Pat beef dry with paper towels, brush with olive oil and season with a salt-free seasoning of alternative.**

smoking course of

• Place beef straight on grill grate and insert your smoker’s meat thermometer probe within the thickest a part of the meat.

• Smoke for roughly quarter-hour per pound or till inside temperature of the meat reaches 120° F for a uncommon heart.***

• OPTIONAL – Take away meat from smoker and reverse sear on excessive warmth utilizing a flame grill, flat prime grill, forged iron skillet on stovetop, or within the oven underneath the broiler. This step is non-compulsory, however will create a pleasant crust.

• Wrap the meat in NON-COATED butcher paper or aluminum foil and let meat relaxation for about 5-10 minutes or till temperature reaches 125° F and juices are all redistributed.

• Unwrap meat, place on a reducing board and slice into particular person filet mignon steaks.

Notes

*You possibly can proceed trussing all the size of the tenderloin to maintain its form if you want, however I discover that’s pointless. So long as the meat tenderloin is comparatively the identical thickness all through, you need to be positive with simply adjusting the skinny backside portion as a substitute of tying the entire tenderloin.
**More often than not, I simply add black pepper (and typically a bit garlic powder) however be happy to make use of no matter dry rub or seasoning you’re keen on. Simply be sure it doesn’t have salt. We’re totally seasoned with salt right here already!
***In case you are reverse searing your meat (subsequent step), take away when temperature is extra round 110-115° so it doesn’t overcook throughout this step. 

Vitamin

Energy: 752kcal | Carbohydrates: 2g | Protein: 48g | Fats: 60g | Saturated Fats: 24g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 26g | Ldl cholesterol: 185mg | Sodium: 4846mg | Potassium: 836mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 42IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 7mg

Key phrase: smoked beef tenderloin