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

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★★★★★

4.6 from 120 reviews

This Smoked Beef Tenderloin recipe delivers a perfectly cooked, tender, and flavorful roast with a smoky crust and juicy interior. It combines a simple herb and spice rub with low-temperature smoking and a reverse sear method, ensuring an evenly cooked medium-rare tenderloin that’s succulent and aromatic, perfect for special gatherings or a gourmet dinner at home.

Ingredients

Scale

Beef Tenderloin

  • 3 pounds beef tenderloin (center cut)
  • 1 Tablespoon olive oil

Seasoning Rub

  • 1 1/2 Tablespoons kosher salt
  • 1 Tablespoon peppercorns
  • 1 clove garlic
  • 1 1/2 Tablespoons fresh rosemary leaves (only leaves)

Instructions

  1. Prepare the seasoning 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 the mixture. Alternatively, crush peppercorns in a plastic bag with a rolling pin.
  2. Trim the tenderloin: Remove excess fat and silver skin carefully from the center-cut tenderloin. Remove the tail and butt ends if present, saving them for another use. This ensures an even shape for uniform cooking.
  3. Apply olive oil and rub: Rub the beef evenly with olive oil. Sprinkle the prepared seasoning rub liberally and evenly over the entire surface, pressing it lightly into the meat for better adherence.
  4. Refrigerate the seasoned tenderloin: Tightly wrap the tenderloin in plastic wrap and refrigerate for 1 to 2 hours to let the flavors meld and the rub stick properly.
  5. Bring to room temperature: Remove from the fridge and let the tenderloin rest at room temperature while preheating your smoker to 250°F for consistent cooking.
  6. Smoke the tenderloin: Place the tenderloin in the smoker and cook until the internal temperature reaches 120°F for medium rare, about 45 to 60 minutes. Use a temperature probe to monitor without opening the smoker door.
  7. Rest and increase heat: Remove the tenderloin, tent it with foil, and increase smoker or grill heat to 450°F or higher to prepare for reverse searing.
  8. Reverse sear the tenderloin: Place the tenderloin back on the hot grill grates and sear each side for 2 to 3 minutes. Remove when the internal temperature reaches approximately 125°F for medium rare, as it will continue to cook while resting.
  9. Rest and serve: Wrap the tenderloin in aluminum foil and let it rest for 5 minutes. Save any juices that collect and drizzle over sliced meat. Serve with garlic herb butter for extra 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.

Keywords: smoked beef tenderloin, smoked beef recipe, reverse sear tenderloin, smoked beef roast, beef tenderloin recipe, barbecue beef, smoked meat

Find it online: https://mjrecipe.com/smoked-beef-tenderloin-with-herb-rub-and-garlic-infused-flavor-recipe/