Description
This Smoked Beef Tenderloin recipe delivers an impressively tender and flavorful centerpiece perfect for special occasions. Featuring a simple yet aromatic dry rub of fresh rosemary, garlic, and cracked peppercorns, the beef is slow-smoked to infuse smoky depth, then reverse seared for a beautifully caramelized crust. Easy to prepare at home with straightforward steps, this recipe promises juicy, medium-rare perfection with each slice.
Ingredients
Scale
Beef Tenderloin
- 3 pounds beef tenderloin (center cut)
Seasoning Rub
- 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
- Prepare the rub: In a food processor or blender, coarsely grind the peppercorns. Add garlic and rosemary leaves and process until minced. Add kosher salt and pulse again to combine evenly. If a food processor isn’t available, crush peppercorns in a plastic bag using a rolling pin until coarse.
- Trim the beef: Carefully trim excess fat and silver skin from the center-cut tenderloin. Remove the tail and butt ends to ensure uniform shape and even cooking; save these pieces for another use.
- Apply olive oil and rub: Rub the entire tenderloin evenly with olive oil. Generously sprinkle the prepared seasoning rub over the surface, pressing lightly to adhere well into the meat.
- Refrigerate to marinate: Wrap the seasoned tenderloin tightly in plastic wrap and refrigerate for 1 to 2 hours. This allows the flavors to meld and the rub to stick firmly.
- Preheat the smoker: Remove the beef and let it come to room temperature while preheating your smoker to 250°F for slow smoking.
- Smoke the beef: Place the tenderloin in the smoker and cook until the internal temperature reaches 120°F for medium-rare doneness, approximately 45 to 60 minutes. Use a temperature probe to monitor without opening the smoker door.
- Prepare for reverse searing: Remove the tenderloin and tent with foil to rest briefly. Then increase the smoker or grill heat to 450°F or higher to prepare for searing.
- Reverse sear: Return the beef to the hot grill grates and sear for 2 to 3 minutes per side. Remove the meat when it reaches about 125°F (5 to 10 degrees below desired doneness) as it will continue cooking while resting.
- Rest and serve: Wrap the tenderloin in aluminum foil and let rest for 5 minutes. Collect any juices and drizzle over sliced meat. Serve with garlic herb butter for added flavor.
Notes
- Substitutions: Use 1 Tablespoon coarse black pepper if fresh peppercorns are unavailable. Replace fresh rosemary with 1 1/2 teaspoons dried rosemary. Swap a garlic clove for 2 teaspoons garlic powder or garlic paste.
- Meat Thermometer: An instant-read or probe thermometer is essential for precise temperature control to avoid overcooking 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 texture.
Keywords: smoked beef tenderloin, beef tenderloin recipe, smoked beef, reverse sear beef, holiday beef recipe, rosemary garlic beef