Smoked Beef Tenderloin

Name: Smoked Beef Tenderloin
Prep time: 20 min
Cook time: 3 h
Yield: 4 people
Ingredients: 1.5-2 lb beef tenderloin; 1 heaped tbsp mustard (dijon, yellow, whole grain all work); 1.5 teaspoon salt; 1-1.5 teaspoon black pepper, coarse; 1.5 teaspoon onion powder; 1.5 teaspoon garlic powder; 1.5 teaspoon mixed dried herbs like a mixture of oregano, rosemary, thyme, etc

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Prep Time
20 mins
Cook Time
3 hrs
Servings
4 people
Calories
256 kcal
Course
Main Course
Cuisine
American

Smoked Beef Tenderloin

Gavin Ward

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This delicious smoked tenderloin of beef is one of our favorite things to make in our offset smoker. It's actually really simple to prepare and so impressive to serve!

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Ingredients

Servings

1.5-2 lb beef tenderloin (700g) If you have a bigger cut of meat, cooking time remains the same just double the coating ingredients
1 heaped tbsp mustard (dijon, yellow, whole grain all work)
1.5 teaspoon salt
1-1.5 teaspoon black pepper, coarse
1.5 teaspoon onion powder
1.5 teaspoon garlic powder
1.5 teaspoon mixed dried herbs like a mixture of oregano, rosemary, thyme, etc.

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Instructions

Prep the tenderloin by rubbing all over with the mustard, combining all the spices in a small bowl or in a shaker, then generously sprinkling the spice mix all over, top and bottom, rubbing them in.
Preheat the smoker by placing coal inside the smoker and lighting the coal with lighter fluid and flames. Once the coal has caught fire, after about 10-15 minutes, place a few large chunks of wood on the coals, along with another few pieces of fresh coal.
Wait for the the smoke to change from white smoke, to blue smoke before closing the chimney (If using an offset smoker). Once the temperature reaches 220 F, you can place the meat on the grill inside the smoker over indirect heat, not directly on top of the lit coals.
Smoke anywhere from 1 hour to 3 hours, until internal temperature reaches 135 F for medium rare, 145 for medium, 155 F for medium well, and 165 F for well done. Remove tenderloin from smoker, tent with foil, and allow to rest 10-20 minutes. I cooked my tenderloin to medium, go with your personal preference!

Notes

You can cut the final product into nice, thicker cuts, almost steak sized, or really thin slices almost like roast beef or pastrami. Both are different and both are delicious!