Smoked Beef Tenderloin with Reverse Sear
This smoked beef tenderloin recipe uses a simple salt, pepper, garlic, onion, and rosemary rub, a steady 225°F smoke, and a final reverse sear for an even pink center and caramelized crust.
Equipment
- Smoker or pellet grill Set to 225 degrees F
- Probe thermometer For monitoring internal temperature
- Sharp boning knife For trimming silver skin
- Butcher's twine For tying the roast
- Cast-iron skillet or hot grill For the reverse sear
Ingredients
For the Tenderloin
- 4 pounds beef tenderloin trimmed and tied
For the Rub
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried rosemary crushed
- 1 tablespoon avocado oil or beef tallow for searing
Optional Mushroom Gravy
- 8 ounces cremini mushrooms sliced
- 1/2 cup dry white wine
- 1 cup beef stock
- 3 tablespoons butter divided
Instructions
- Trim away the silver skin, fold the thin tail under the roast, and tie the tenderloin at 1-inch intervals so it cooks evenly.
- Season all sides with kosher salt, coarse black pepper, garlic powder, onion powder, and crushed dried rosemary. Refrigerate uncovered for at least 1 hour, or up to overnight, to dry the surface for better bark.
- Preheat the smoker to 225°F with cherry or oak wood. Place the tenderloin on the grate and insert a probe thermometer into the thickest section.
- Smoke until the thickest section reaches 120-125°F for medium-rare, about 2 to 2 1/2 hours depending on thickness. Cook to temperature, not time.
- Heat a cast-iron skillet or grill surface until very hot. Add avocado oil or beef tallow and sear the tenderloin for 60-90 seconds per side until the crust is browned.
- Rest the tenderloin loosely tented for 10-15 minutes, then slice across the grain into medallions and serve.
- For optional mushroom gravy, saute the mushrooms in the searing pan, deglaze with wine, add beef stock, reduce, and finish off heat with butter.
Notes
Use a probe thermometer and pull the tenderloin before the final sear. For medium-rare, smoke to 120-125°F, then sear and rest to a final 130-135°F. Tent loosely while resting so the crust does not steam.