Smoked beef tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. This Traeger beef tenderloin recipe only requires a few simple ingredients, minimal hands-on time, and can be made in just a couple of hours. The end result is a juicy, flavorful, and tender piece of meat that will have your guests begging for more.
Smoked Beef Tenderloin is the perfect centerpiece for any holiday or special occasion. Whether it be the beef tenderloin roast, Traeger filet mignon steaks, or an elaborate Beef Wellington, as one of the most expensive cuts of meat, this dish signifies a special meal.
When it comes to smoking meat, there are a few key things that you need to do in order to get the perfect flavor. First, you need to choose the right cuts of meat. Second, you need to season the meat properly. Third, you need to cook the meat at the right temperature. Fourth, you need to let the meat rest before serving. And fifth, you need to know when to serve the meat. We included plenty of tips so your Traeger beef tenderloin comes out perfectly.
What smoker is best for Smoked Beef Tenderloin?
Use what you have and are most comfortable with. Whether you have a pellet smoker, a charcoal smoker, or an offset stick burner, the key to this smoke will be keeping a consistently low temperature because we want to avoid overcooking this meat.
I used a mix of hickory and cherry pellets (mesquite and oak work too) and cooked this in my Traeger pellet grill. Then over high heat in my Weber gas grill for the reverse searing.
I like to use a reverse sear method on smokes like this. It allows me to go low on the smoker for maximum smoke flavor without overcooking. Then I reverse sear for a perfect external crust that adds flavor and texture. It also allows me to monitor the doneness until the internal temperature reaches 135°F for a perfect medium rare.
The beef whole tenderloin has a few different parts to it. For a great description of the entire beef tenderloin check out Beef It's what's for Dinner. After my butcher cleaned the fat and the silver skin off of the tenderloin, this is what I was left with.
There are really two main parts here. The tenderloin butt and the Chateaubriand tenderloin roast. We will be using the Chateaubriand tenderloin roast for this Traeger beef tenderloin recipe.
The reason I want to use the roast portion is so that the thickness of the tenderloin is similar. This will allow me to easily monitor the internal temperature with a meat thermometer to ensure that it is cooked evenly.
Ingredients for Smoked Beef Tenderloin Recipe
Beef Tenderloin - A center cut beef tenderloin is a tender cut of beef that is taken from the loin of the cow. The tenderloin is a long, thin strip of meat that runs along the spine of the cow. It is one of the most popular cuts of beef for steaks and other dishes because it is so tender. We will use the Chateaubriand tenderloin roast. It is the middle section of the whole beef tenderloin. This piece was about two pounds. It is normally tied with butcher's twine.
Kosher Salt and Black Pepper - These are necessary for any dish, but when you are trying to highlight the flavor of beef, you don't need much else. Ensure you season the outside well so that the delicious crust of meat will be loaded with flavor and provide the perfect balance to every bite.
Fresh Herbs - You read about me and fresh herbs all the time. I love them. They add perfect flavor and nuance to every dish. Pick the right herb to match the rest of your dish or maybe the season. If you are creating a holiday spread, I love to use rosemary. It has great flavor and compliments red meat very well. Rosemary reminds me of a perfect Christmas Roast.
Instructions for Smoking Traeger Beef Tenderloin
Prepare the Beef - Season the outside of the beef tenderloin with salt, pepper, and finely diced rosemary. Be sure to roll the beef all around your cutting board to pick up all the seasoning.
Place the seasoned beef tenderloin into a preheated smoker. Insert a meat thermometer so that you can easily monitor the internal temp of the beef. Close the smoker lid and smoke at 190°F for about 75-90 minutes.
The temperature of the smoker is low for two reasons. The first is to not overcook the meat. The second is to allow the beef to absorb as much smoky flavor as possible.
You might be amazed at how perfect a crust and smoke ring can develop in just about an hour. About halfway through the smoke time, I will typically roll the beef over to the other side. Even though the smoker is indirect heat, there is still a flow of heat and want to make sure this Traeger beef tenderloin is perfectly evenly cooked.
Determining your level of doneness?
Do you like your beef with a cool center, a warm center, or a hot center? I like my steak medium-rare, that is with a warm center. Medium rare is a final internal temperature of about 135°-140°F. Rare will be about 125°F and medium will be about150°F.
Smoke the meat until you are 15 degrees Fahrenheit away from your desired final temp. Then we reverse sear the beef tenderloin on a preheated very hot grill. We sear it for only 60 seconds on each side to give it a nice crust and great texture. That will raise the meat temperature by about 10 degrees. Then when you let it rest, the temperature will still rise about 3 to 5 degrees.
Once the Traeger beef tenderloin reaches your desired level of doneness, remove it from the grill and let it rest for 15 minutes. Then slice and serve.
Balsamic Reduction for Beef
I prepared a balsamic and wine reduction to add a little sauce to the dish. In a small sauce pan, add a cup of red wine, a quarter cup of balsamic vinegar, a few sprigs of fresh rosemary, a tablespoon of honey, and a tablespoon of whole peppercorns. Heat over medium heat and allow it to reduce in half while stirring it. Use salt to season to taste. Gently pour it over the sliced Traeger beef tenderloin and serve.
Horseradish - You can use some horseradish sauce as a rub or serve some with the smoked meat.
Mustard - Dijon mustard is also a great sauce to rub on the tenderloin.
What to serve with Smoked Beef Tenderloin?
Potatoes - This combo will always signify a well-satisfying meal. Smoked beef tenderloin pairs well with smoked baked potatoes, smoked scalloped potatoes, as well as delicious garlic mashed potatoes. You can also go a bit elaborate with Loaded Shrimp Baked Potatoes.
- 2 lbs beef tenderloin chateaubriand roast
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon rosemary fresh minced
- Season the beef tenderloin with salt, pepper, and rosemary.
- Place the beef directly onto the grill grate in your preheated smoker. Use a leave-in meat thermometer to gauge the internal temp of the meat as it smokes. Close the lid and smoke the beef at 190°F for about 75 to 90 minutes.
- The cooking time will depend on your desired doneness of the beef. For medium rare, I smoked the beef until it reached 120°F internal temp.
- While the beef tenderloin is smoking, preheat your grill to use it for a reverse sear for the beef. You can also do this in a hot skillet or in the oven broiler.
- Once the beef is done smoking, place the beef onto the hot grill and sear on both sides for about one minute each. Once the beef reaches 130 degrees F, remove it from the grill and allow it to rest for 15 minutes. The internal temperature by the end of the resting time will be about 135°F. Slice and serve.