I love beef tenderloin, and this Smoked Beef Tenderloin takes one of my favorite cuts of beef and bumps it up even more with a great smoky flavor! Is there anything better than a beautiful filet mignon? I’m not sure there is, in my opinion!
Beef is something that I love to cook on the grill, but when you get a chance to smoke a great cut of beef, it definitely is something I enjoy. From the challenges and time it takes to smoke a perfect Smoked Brisket to the fantastic flavors of these Smoked Beef Ribs, you simply can’t go wrong if you have a choice cut of beef in your smoker!
Because beef tenderloin is quite an expensive cut of beef, you want to make sure you treat it with respect when you cook it. If you do, it will turn out fabulous!
WHAT IS IN Smoked Beef Tenderloin?
- Thick-cut tenderloin steaks
- Sea salt
- Truffle oil
- Fresh ground pepper
- Mustard powder
- Garlic powder
- Olive oil
- Rosemary sprigs
- Pinch of truffle salt (optional)
HOW TO MAKE smoked beef tenderloin
Start out by rubbing the tenderloins with salt on both sides. Cover them with plastic wrap and place them in the refrigerator for 2 hours. You want the filets cold as it increases the time in the smoker, which helps infuse more smoke flavor into the meat.
While the filets are in the fridge, you can mix the rub. Combine the black pepper, mustard powder, garlic powder, and paprika together in a small bowl. Preheat your smoker to 180 degrees F. before the filets come out of the refrigerator. I like to use hickory wood to smoke these tenderloin filets; the beef and rub flavors really seem to pair well with the hickory smoke.
Remove the tenderloin filets from the refrigerator and brush both sides with the truffle oil. Next, dust both sides of the filet with the spice rub seasoning. Then place the seasoned filets directly on the smoker grill grates and close the lid.
Continue to smoke the beef until the steaks reach an internal temperature of 115 degrees F. for medium rare and 125 degrees F. for medium. I would not recommend cooking your tenderloin to more than medium.
As it is, whenever you are smoking meat, you can’t simply go by time. You need to make sure you take the internal temperature of the steak. Mine took close to 50 minutes.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Finishing your BEef Tenderloin filets
Heat a cast iron skillet over high heat. Add a splash of olive oil to the skillet to help prevent them from sticking to the pan. Place the filets in the pan and sear for 3 minutes on the first side, then flip the filets over. Add the butter and sprigs of rosemary to the pan and dust with the truffle salt, if using.
While the filets sear on the other side, spoon the butter over the steak. Continue to sear while spooning the butter for another 3 minutes.
Remove the tenderloin filets from the skillet and allow them to rest on a wooden cutting board for 5 – 10 minutes. The steak’s internal temperature will rise another 5 – 7 degrees while they are resting.
Look at how juicy and tender that beef tenderloin filet looks sliced on a plate. It is a perfect medium rare too!
I wish you could smell that picture! The wonderful smoky hint of hickory lingers on the beef and is present in every bite of that perfectly cooked beef filet.
It doesn’t really matter what you decide to serve with this smoked tenderloin because they are so fantastic. Like a famous food TV personality says, you could serve them on a flip-flop, and they would be amazing!
Pin it HERE!!
Pin it HERE!!
- 4 thick cut Filet mignon (2” thick)
- ½ tbsp sea salt
- 1 tbsp truffle oil
- 1 tsp fresh cracked pepper
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
- 4 tbsp butter
- 4 sprigs rosemary
- Pinch of truffle salt
- Rub salt onto each side of the filet. Cover with plastic wrap and place into the fridge for 2 hours*.
- When ready to cook, preheat the smoker to 180° for 15 minutes with the lid closed and fill the hopper or smoker bin with hickory wood chips or pellets.
- Combine black pepper, mustard powder, garlic powder, and paprika in a small bowl or ramekin.
- Remove the filets from the fridge. Brush truffle oil over both sides of the steak, then dust with the seasoning.
- Place filets directly onto the grill grates. Smoke until the internal thermometer reads 115 Degrees**.
- Heat a cast iron skillet over high heat.
- Add the olive oil to the skillet to prevent the steaks from sticking, then place the steak on the skillet.
- Sear for 3 minutes, then flip. Add the butter and rosemary, and dust with truffle salt. Spoon butter over the steak and sear for another 2 - 3 minutes.
- Remove steak and rest on a wooden cutting board. The steak will rise 5-7 * as it rests.
*Starting with cold steak will increase the time in the smoker which will infuse as much smoke flavor into the meat as possible
**This took roughly 50 minutes for me. Cooking time will vary, so do not rely on the clock. For a medium rare cook, remove the steak at 115 degrees F internal temperature. For medium, remove the steak at 125 degrees F internal temperature. (use an instant-read thermometer) The steak will rise in temp 5-7 degrees once it has been seared and rested
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GRILLHOGS Heavy Duty BBQ Grilling Tool Set, Premium Soft Grip Tongs, Spatula with Bottle Opener and Serrated Edge, Barbecue Meat Fork, Stainless Steel Basting Brush, Premium BBQ Utensils Set (4 Piece)
Masterbuilt MB20071117 Digital Electric Smoker, 30", Black
SMIRLY Butcher Block Cutting Board: Large Wood Cutting Board for Kitchen, Large Wooden Cutting Board, Extra Large Cutting Board Wood Chopping Block, Walnut Cutting Board Large, End Grain Cutting Board
Amount Per Serving: Calories: 401Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 113mgSodium: 1156mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 23g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.