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Smoked Beef Tenderloin – Lauren’s Newest


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Your big day dinner simply received an improve with this Smoked Beef Tenderloin Recipe. I’ve perfected this recipe so you’ll have probably the most tender, juicy and smoky steak that’s certain to depart a long-lasting impression on your whole friends! This present stopping essential course will wow your friends and so they’ll suppose you’re some type of grasp chef. Solely, it is going to be our secret that it’s really easy, anybody can do it with my step-by-step directions. If you happen to like to impress, take a look at my Prime Rib Roast recipe subsequent!

Smoked Beef Tenderloin sliced on platter

Why You’ll Love This Smoked Beef Tenderloin Recipe

Sure, everyone knows that beef tenderloin is arguably probably the most tender meat EVER, however it could actually usually lack that nice taste that one thing like a ribeye steak may give us. Once you use my salt brine + smoke + reverse sear technique, it’s an effective way to get one of the best of each worlds. If in case you have a smoker, you must undoubtedly be utilizing it for this reduce of meat. I exploit a pellet smoker – the Traeger Wooden Fired Pellet Grill to be actual. Ohmagerd that smoke taste is unmatched!! The Large Inexperienced Egg or any variation of that may do a fantastic job as nicely.

Substances Wanted to Smoke a Entire Beef Tenderloin

  • complete beef tenderloin – after all
  • coarse Kosher salt – elective
  • olive oil
  • dry rub – or seasoning of your selection

How To Smoke a Beef Tenderloin

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

Dry Brine Your Beef Tenderloin

This step is completely elective however if in case you have the time, I say go for it! A dry brined beef tenderloin is what will provide you with probably the most bang in 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 come back 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 may proceed trussing your entire 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 ought to be effective with simply adjusting the skinny backside portion as an alternative of tying the entire tenderloin.
  3. Preheat smoker to 225° F in accordance with your smoker’s instructions.
  4. Pat beef dry with paper towels, brush with olive oil and season with a salt-free seasoning of selection when you brined it. More often than not, I simply add black pepper (and typically slightly garlic powder) however be happy to make use of no matter dry rub or seasoning you like. Simply be certain it doesn’t have salt. We’re totally seasoned with salt right here already! If you happen to didn’t brine your beef, go forward and salt generously.
smoked beef tenderloin on smoker with probe inserted

Smoking Course of For Beef Tenderloin Roast

  1. Place beef immediately 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 inner 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 desire 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 had been extra of a medium which suited everybody nicely.
  3. OPTIONAL – Take away meat from smoker and reverse sear on excessive warmth utilizing a fuel grill, flat high grill, forged iron skillet on stovetop, or within the oven beneath the broiler. This step is elective, 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 chopping 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. In fact, each smoker runs otherwise, so simply regulate issues after that 1 hour mark.

Smoked Beef Tenderloin on cutting board

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 had been all massive eaters – and we LIVE for leftovers, so I went forward and purchased a giant 7 pound Prime Beef Tenderloin from Sam’s Membership. You’ll find smaller ones in different grocery shops or meat markets when you don’t want that a lot.

To What Temperature Ought to I Cook dinner Steak?

This relies on you and your friends. I’ve given you the strategy to prepare dinner your steak to a RARE temperature, however you possibly can simply regulate this in accordance with your choice by smoking your beef tenderloin longer or reverse searing extra. Right here’s a breakdown of the goal temperature for the totally 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 Properly: 150° to 155° F
  5. Properly-Performed: 160° to 165° F

Smoked Beef Tenderloin FAQ

How a lot beef tenderloin per particular person do I want?

You’ll wish to account for a HALF POUND of beef tenderloin per particular person (8 ounces every).

At what temperature do I smoke a beef tenderloin?

For finest outcomes, smoke beef tenderloin at 225° F. In case you are in a rush, you possibly can crank it as much as 250° F, however I wouldn’t go any larger than 300° F.

How lengthy to smoke a beef tenderloin?

Smoke beef tenderloin for roughly quarter-hour per pound or till the ultimate temperature of the meat reaches 120° F for a uncommon heart. Pull it sooner when you plan on reverse searing the meat. Maintain it on longer for extra nicely performed steaks.

sliced smoked beef tenderloin on white platter

What to Serve With Beef Tenderloin

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

If you happen to make this recipe, I might actually admire it when you would give it a star ranking and depart your evaluate within the feedback! If in case you have an image of your completed dish, submit it on Instagram utilizing the hashtag #laurenslatest and tagging me @laurens_latest.

Smoked Beef Tenderloin sliced on platter

Smoked Beef Tenderloin

Smoked Beef Tenderloin is MADE for a special day! This present stopping essential course will wow your friends and so they’ll suppose you are some type of grasp chef.

Directions

for dry brine (elective, however critically – do it!)

put together meat for smoking

  • Take away beef from fridge to come back 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 accordance with your smoker’s instructions.

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

smoking course of

  • Place beef immediately 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 inner 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 high grill, forged iron skillet on stovetop, or within the oven beneath the broiler. This step is elective, 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 chopping board and slice into particular person filet mignon steaks.

Notes

*You may proceed trussing your entire 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 ought to be effective with simply adjusting the skinny backside portion as an alternative of tying the entire tenderloin.
**More often than not, I simply add black pepper (and typically slightly garlic powder) however be happy to make use of no matter dry rub or seasoning you like. Simply be certain 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. 

Diet

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
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