Description
This Smoked Beef Tenderloin recipe delivers a perfectly tender, juicy roast with a flavorful herb and pepper rub. Utilizing a two-step cooking process of low-temperature smoking followed by a high-heat reverse sear, this method ensures an evenly cooked medium rare center with a beautifully browned crust. Ideal for special occasions, the beef is infused with rosemary, garlic, and freshly cracked peppercorns, complemented by a final rest with garlic herb butter for a rich finish.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef tenderloin (center cut)
- 1 Tablespoon olive oil
- 1 1/2 Tablespoons kosher salt
- 1 Tablespoon peppercorns
- 1 clove garlic
- 1 1/2 Tablespoon fresh rosemary leaves (only leaves)
Instructions
- Make the Beef Rub: In a food processor or blender, coarse grind the peppercorns. Add garlic and rosemary leaves and process until minced. Add kosher salt and pulse again to combine. If you don’t have a processor, crush peppercorns in a plastic bag with a rolling pin.
- Prepare the Tenderloin: Trim excess fat and silver skin carefully from the center-cut tenderloin. Remove the tail and butt ends if present; these can be saved for another use. The center cut is chosen for its uniform shape to ensure even cooking.
- Apply Oil and Rub: Rub the beef evenly with olive oil. Then sprinkle the prepared rub liberally and evenly over the entire tenderloin surface, pressing the seasoning lightly into the meat.
- Refrigerate: Tightly wrap the seasoned tenderloin in plastic wrap and refrigerate for 1 to 2 hours to allow flavors to meld and the rub to adhere.
- Bring to Room Temperature: Remove the tenderloin from the fridge and let it rest at room temperature while you preheat your smoker to 250°F.
- Smoke the Tenderloin: Place the tenderloin on the smoker and cook until the internal temperature reaches 120°F for medium rare, about 45 to 60 minutes. Using a temperature probe is recommended to monitor without opening the smoker door.
- Preheat Smoker for Searing: Remove the tenderloin and tent with foil. Increase the smoker or grill heat to 450°F or higher to prepare for reverse searing.
- Reverse Sear: Return the tenderloin to the hot grill grates and sear for 2 to 3 minutes per side. Remove the meat when 5 to 10 degrees below your desired doneness, approximately 125°F for medium rare, as it will continue to cook while resting.
- Rest and Serve: Wrap the tenderloin in aluminum foil and rest for 5 minutes. Save any juices that collect and drizzle over the sliced meat. Serve sliced with garlic herb butter for an extra burst of flavor.
Notes
- Substitutions: Use 1 Tablespoon coarse black pepper if peppercorns are unavailable. Substitute fresh rosemary with 1 1/2 teaspoons dried rosemary. Replace garlic clove with 2 teaspoons garlic powder or garlic paste.
- Meat Thermometer: An instant-read or probe thermometer is essential for perfect results and avoiding over or undercooking.
- Peppercorn Grinding Alternative: Without a food processor, place peppercorns in a plastic bag and crush with a rolling pin to achieve a coarse grind.
Nutrition
- Serving Size: 1/6 of recipe (about 8 oz cooked)
- Calories: 450
- Sugar: 0.5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 42 g
- Cholesterol: 130 mg
