Smoked Beef Tenderloin with Herb Rub and Garlic-Infused Flavor Recipe

If you’re looking to impress with something truly special, let me introduce you to my Smoked Beef Tenderloin with Herb Rub and Garlic-Infused Flavor Recipe. This isn’t just any cut of beef—it’s tenderloin, smoked low and slow and elevated with a fragrant herb rub that kisses every bite with fresh rosemary and garlic. Whether it’s a special celebration or a weekend cookout, this recipe reliably delivers that perfect balance of smoky richness and herbaceous zest.

I’ve made this smoked beef tenderloin more times than I can count, and what I love most is how the garlic-infused rub coats the meat to create this beautiful crust while the inside stays buttery-soft. You’ll enjoy the ease of prepping it in advance, the intoxicating aroma as it smokes, and the glorious sear at the end that locks in those flavors. Trust me, cooking this recipe feels like a mini culinary adventure in your own backyard.

Ingredients You’ll Need

Every ingredient here plays a role in building layers of flavor and texture that complement the beef perfectly. I like to choose fresh herbs and whole spices when I can—little details that really elevate the dish.

• Beef tenderloin (center cut): This is the star of the show—make sure to pick a good quality, uniformly cut tenderloin for even cooking.
• Olive oil: Helps the herb rub stick and adds a touch of smooth richness without overwhelming flavor.
• Kosher salt: Essential for seasoning the beef well and helping to enhance all the other flavors.
• Peppercorns: Grinding fresh peppercorns adds a punchier, more complex heat than pre-ground pepper.
• Garlic clove: For that unmistakable garlicky aroma that pairs beautifully with smoked beef.
• Fresh rosemary leaves: The bright, piney notes from fresh rosemary make the herb rub stand out.

Variations

One thing I love about the Smoked Beef Tenderloin with Herb Rub and Garlic-Infused Flavor Recipe is how easy it is to make your own. Feel free to tweak the herb rub to match your mood or what you have on hand.

• Herb Swap: I’ve tried adding thyme and sage alongside rosemary for a slightly earthier rub, and it turns out fantastic.
• Heat Boost: For a little kick, sprinkle in crushed red pepper flakes with the rub—great for spice lovers.
• Garlic Variations: When fresh garlic isn’t available, garlic powder or roasted garlic paste works well, just adjust quantities to avoid overpowering.
• Cooking Method: If you don’t have a smoker, you can replicate flavors by using a charcoal grill with wood chips or finishing in a wood-fired oven.

How to Make Smoked Beef Tenderloin with Herb Rub and Garlic-Infused Flavor Recipe

Step 1: Prepare the Herb Rub

Start by coarse grinding your peppercorns in a food processor or blender—if you don’t have one, don’t worry. Just toss them in a plastic bag and give them a good crush with a rolling pin. Once you have your lovely coarse grind, add fresh garlic cloves and rosemary leaves and pulse until everything is finely minced but not a paste. Incorporate the kosher salt last by pulsing gently to combine. This simple mix packs a punch of flavor that will coat your tenderloin beautifully.

Step 2: Trim and Season the Tenderloin

Trim away any excess fat and the silver skin from your center-cut tenderloin. This step is key to ensuring tenderness and even cooking. Remove the tail and butt ends, which you can save for another recipe like stew or stir fry. Rub the entire tenderloin with olive oil—that helps the seasoning stick and promotes an even crust. Then press your herb rub liberally all over the meat’s surface. Don’t be shy here; you want that flavor everywhere!

Step 3: Let Flavors Meld and Preheat the Smoker

Wrap your seasoned tenderloin tightly in plastic wrap and refrigerate for 1 to 2 hours. This resting time allows the garlic and rosemary to infuse deep into the meat. When you’re ready to cook, remove from the fridge and let it come closer to room temperature while you heat your smoker to about 250°F. This lower temperature sets you up for that perfect gentle smoke that keeps the meat tender.

Step 4: Smoke the Tenderloin

Place the tenderloin on your smoker grates and keep the temperature steady at 250°F. Smoke until the internal temperature reaches 120°F for a perfect medium-rare—a good thermometer is your best friend here. This usually takes about 45 to 60 minutes. Resist the urge to peek too often so the smoker retains heat and smoke flow stays consistent.

Step 5: Reverse Sear for Crust

Once the tenderloin hits that magic temp, take it off and tent it loosely with foil to rest. Crank your smoker or grill heat up to 450°F or more. Then, sear the tenderloin for 2 to 3 minutes on each side directly over the hot grates. This reverse sear step adds an incredible crust and locks in juicy flavor. Remove the tenderloin when it’s about 125°F for medium rare, as it’ll continue cooking while resting.

Step 6: Rest and Serve

Wrap the hot tenderloin in aluminum foil and let it rest for about 5 minutes. During this time, the juices redistribute, making each slice succulent and tender. Save any drippings to drizzle on top—you won’t regret it. For an extra pop of flavor, serve with garlic herb butter, which I promise will make slices irresistible.

How to Serve Smoked Beef Tenderloin with Herb Rub and Garlic-Infused Flavor Recipe

Garnishes

I like to garnish this tenderloin with freshly chopped parsley and a few sprigs of rosemary for that elegant, fresh look. A scatter of flaky sea salt on slices right before serving amps up the texture and taste. Sometimes, I add a light drizzle of good-quality olive oil or a smear of garlic herb butter right on top to keep things rich and inviting.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes or a fresh arugula salad tossed in lemon vinaigrette. Roasted vegetables like Brussels sprouts or asparagus with a hint of garlic complement the herb rub nicely. For something a little heartier, garlic butter mushrooms are my go-to—they soak up those beefy juices like a dream.

Creative Ways to Present

For dinner parties, I like to slice the tenderloin into medallions and arrange them on a wooden cutting board with roasted garlic cloves and fresh herbs scattered artfully. Another favorite is placing slices atop garlic-herb crostini as an appetizer. And if you want to go all out, try serving it on a platter with a drizzle of balsamic glaze and a sprinkle of toasted pine nuts for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

I always wrap leftover tenderloin tightly in foil or store it in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors actually deepen as it rests. For me, slicing the leftover cold and adding it to sandwiches or salads is a perfect way to avoid waste.

Freezing

If you want to freeze some, slice the tenderloin first and arrange the slices flat in a freezer-safe bag or container. They freeze well for up to 2 months. Just remember to separate layers with parchment paper to avoid sticking together. Personally, I always label the package with the date so I don’t lose track.

Reheating

To reheat, I recommend gently warming slices in a skillet over low heat with a splash of beef broth or water to keep them from drying out. You can also use a warm oven set around 275°F, covered loosely with foil, until warmed through. Avoid microwaving if you want to keep the texture tender and juicy.

FAQs

Final Thoughts

This Smoked Beef Tenderloin with Herb Rub and Garlic-Infused Flavor Recipe really holds a special place in my heart. It’s the kind of dish that turns an ordinary weekend into a celebration, with its fragrant herbs, delicate smoke, and tender slices that nearly melt in your mouth. I hope you’ll give it a try the next time you want to wow your family or guests—it’s friendly enough for home cooks but impressive enough for any occasion. Happy smoking!

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