Smoked Beef Tenderloin Recipe: Tender, Juicy Main Dish for Grilling

For a show-stopping holiday roast, a smoked beef tenderloin is hard to beat. It presents beautifully on the table, and the combination of smoke, seasoning and the tender cut makes for an unforgettable main course.

Video – How to smoke a beef tenderloin to perfection

What is beef tenderloin?

The tenderloin is a long, narrow, boneless cut that runs along the animal’s backbone. It’s prized for its tenderness and mild flavor.

• Typically 4–5 lbs and 18–24″ long
• Exceptionally tender
• Where filet mignon steaks are cut from

Beef tenderloin is often reserved for holidays and special occasions because of its higher price, but it can be enjoyed any time you want an impressive roast.

Buying the beef / How much do I need?

Choose the cut that fits your plans and your skill level trimming:

• Trimmed tenderloin – Ready to smoke. A 4.5 lb trimmed tenderloin serves about 7–10 people.
• Untrimmed tenderloin – Less expensive per pound but requires trimming silver skin and fat, reducing final weight.
• Sectioned – Buy a center cut or chateaubriand if you only need enough for 4–6 people.

If cost is a concern but you still want great beef, consider alternatives like a smoked chuck roast for a budget-friendly option with great flavor.

The smoker & wood

You can use a pellet smoker, traditional stick burner, offset smoker or pellet grill for this recipe. Choose a smoking wood that complements the lean meat—fruit woods are ideal.

Wood: Apple or cherry wood pairs beautifully with tenderloin. I used apple wood pellets for a subtle, sweet smoke.

Pellets: Competition or trophy blend pellets also work well when smoking beef.

How to Make Smoked Beef Tenderloin

Once you have your roast, trim (if needed), truss it, season well, smoke low and slow, then finish with a high-heat sear for a perfect crust and tender interior. The steps below cover everything you need to execute this recipe confidently.

Prepping the roast

Prepping involves trimming or accepting a butcher-trimmed tenderloin, trussing it with butcher’s twine, and seasoning to enhance the mild flavor of the cut.

Trussing beef

Trussing ensures an even diameter so the roast cooks uniformly and prevents the meat from sagging or flattening during cooking. Tuck the tapered end under and tie with butcher’s twine at regular intervals.

Tip: If you prefer visual guidance, watch the accompanying video to see how to tie a beef tenderloin.

Seasoning the tenderloin

Because tenderloin is lean, seasoning is key. A simple mix of salt and fresh cracked black pepper forms the base. Add garlic powder and dried parsley for extra flavor. Rub the roast with a little olive oil to help the seasonings adhere.

The smoke flavor from the wood is what elevates this roast above an ordinary oven roast.

Smoking the beef tenderloin

Preheat your smoker to 250°F and place the roast directly on the grates away from any intense direct heat. Maintain this temperature to build smoke flavor while cooking gently.

Tip: Plan on roughly 15 minutes per pound to reach an internal temperature of about 110°F for the smoked stage.

Use at least one thermometer probe in each end of the roast so temperatures don’t vary more than 10°F. If they do, rotate the roast 180° to even things out.

In my test, a 4.5 lb tenderloin took about 65 minutes to reach 110°F in the butt and about 102°F in the point.

After smoking, move the roast to a very hot grill for a quick sear (reverse sear method) or use a hot pan or oven broiler if a grill isn’t available.

Reverse sear method

The reverse sear adds finishing crust without blocking early smoke penetration. Preheat a grill to 500°F or more as the roast nears 110°F. Sear all sides for about 5 minutes total, checking the thermometer to avoid exceeding 120–125°F internal. The goal is to finish the roast just shy of final doneness before resting.

Resting the meat

Remove the roast from the heat and let it rest, uncovered, on a cutting board for 10 minutes. Do not tent with foil, which can soften the crust. Remove the twine, then slice into 1″ pieces with a sharp knife.

Medium Rare = Perfect

Finish this cut at medium-rare — it’s the ideal doneness for tenderloin. The lack of fat means it cooks quickly and can dry out if overcooked, so err on the side of pulling it early and letting carryover heat do the rest.

Old Pro Tips

• Pull the roast from the smoker a bit early rather than risk drying it out.
• If you don’t have a grill for the sear, use a hot skillet or the oven broiler.
• Serve with a horseradish sauce and slice the roast into generous pieces for the best presentation.

FAQ

What goes with smoked beef tenderloin?

A well-seasoned, smoked tenderloin needs little in the way of heavy sauce. A classic horseradish cream or a light jus complements the meat without overpowering it.

Side dishes

Traditional holiday sides pair beautifully with this roast. Some favorites include:

• Roasted carrots
• Roasted or garlic mashed potatoes
• Sautéed green beans
• Smoked or roasted vegetables