![\"Beef](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2019\/06\/Beef-Tenderloin-Long-Pin-Light-150x150.jpg\")
<\/div>\n![\"Beef](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2019\/06\/Beef-Tenderloin-Short-Pin-Dark-150x150.jpg\")
<\/div>\n![\"Beef](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2019\/06\/Beef-tenderloin-Short-Pin-Light-150x150.jpg\")
<\/div>\n![\"Beef](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2019\/06\/Beef-Tenderloin-Long-Pin-Dark-150x150.jpg\")
<\/div>\nSmoked Beef Tenderloin<\/strong> is absolutely incredible. It combines tender beefy flavor with the richness of smoke. We\u2019re using the reverse sear method for this recipe to create an incredible smoky flavor, then finishing it over a hot grill for that perfect sear, and then slicing it into medallions to serve.<\/p>\n This post is sponsored by Beef. It\u2019s What\u2019s For Dinner. on behalf of the Beef Checkoff. All opinions are my own.<\/em><\/p>\n Whether a holiday dinner or special occasion, various cuts of beef create a great options for crowds and can be adapted for use on a grill or smoker<\/a>. Our smoked Beef Tenderloin is the perfect example. This step by step process follows the reverse sear method to give you the perfect, tender, smoked Beef Tenderloin every time.<\/p>\n But first let\u2019s talk about Beef Tenderloin.<\/p>\n Beef Tenderloin is a muscle that comes from the rear, or backbone, of the cow beneath the ribs. This location gets little movement as the animal roams, so there is less connective tissue. It\u2019s why this cut is so lean and tender versus one that gets a lot of movement, like chuck roast or beef brisket. <\/p>\n Beef Tenderloin is the<\/strong> most tender beef muscle next to flat iron steak. The flavor profile is rich and buttery when cooked to the right internal temperature.<\/p>\n It\u2019s an expensive cut. You can buy the tenderloin roast already trimmed, but this will cost you more per pound. We like to buy an untrimmed roast and then cut it into our roast shape, and then use the other scraps and pieces for other dishes. If you buy the entire roast it may come connected with butcher\u2019s twine. We remove the twine while it cooks because smoked tenderloin won\u2019t lose its shape.\u00a0<\/p>\n The whole tenderloin should be trimmed into three parts.\u00a0<\/p>\n Have questions on various grades of beef? Check out our article on the beef grading system<\/a> when making a decision on buying beef tenderloin.<\/em><\/p>\n You only need a handful of ingredients. It\u2019s the meat that is the star of the show, so we avoid getting too much in the way of that.<\/p>\n Having all the right tools makes the entire cooking process easy.<\/p>\n When buying a whole Beef Tenderloin, you will see either peeled or unpeeled. Unpeeled has the silver skin and surrounding muscle still on it, often referred to as \u201cthe chain\u201d. Peeled typically has all of that removed (and much easier for when you trim). Regardless of which you find, you will still need to do some trimming. For our smoked Beef Tenderloin, we are using the center cut.<\/p>\n Pro-Tip<\/strong> \u2013 Buying large beef cuts, like tenderloin, prime rib, or strip loin is a great way to save money. Just trim and then cut up the steaks, and vacuum freeze until you\u2019re ready to use them.<\/em><\/p>\n First, trim off the tail, or the thinner tapered side so the center cut tenderloin is a consistent size. This is important for consistent internal temperature while cooking.<\/p>\n Option<\/strong> \u2013 You can tuck the tail back onto the tenderloin and tie it (with butcher\u2019s twine), this method is common when roasting in the oven. For this recipe, cut off the tail and use for a stir fry.<\/p>\n Next, cut off the butt end. There will be a few areas of muscle that are loose or were removed when separating the loin, such as the chain. Bring the knife along the edge of the loin on the butt end and remove the flap meat and then bring a vertical slice to remove butt from the tenderloin for the same consistent size. Save this trim, or butt, for smaller steaks, or to cook for sliced steak sandwiches.<\/p>\n Finally what is left is the center cut Beef Tenderloin. Remove the silver skin and larger pieces of fat. This is the step where you can slice into Filet Mignon from the center cut of beef if you wanted to make individual steaks. Leaving the center cut tenderloin whole (sometimes referred to as the Chateaubriand steak) for the smoker is much easier for smoking and grilling, otherwise known as the reverse searing method.<\/p>\n Looking for a good Filet recipe? Check this one<\/a> out.<\/em><\/p>\n Generously apply olive oil to the trimmed roast, then add your beef seasoning. This cut is lean and delicious on its own, so we simply want to compliment the beefy flavor with a simple seasoning.<\/p>\n Myth:<\/strong>\u00a0There is no reason to let the roast come to room temperature for an hour. The internal temperature will barely change from fridge temperature. Just be sure that your smoker is preheated and ready to go.<\/p>\n For smoked tenderloin we follow our basic reverse sear method. This incorporates a wood smoke flavor profile first, and then finish with high heat, to get the exterior texture.<\/p>\n Pellet Grill<\/strong>\u00a0\u2013 If using a pellet grill follow the same instructions. Set your pellet grill to 250 degrees and follow the same directions. If you use the smoke feature the ambient temperature will be closer to 180 degrees F in the cooking chamber. It may add more smoke but it will take longer to cook. For searing we like to finish on the stove top in cast iron or under the broiler.<\/p>\n Gas Grill<\/strong>\u00a0\u2013 Use an indirect heat set up with a smoker box. You can adapt this recipe using our guide on how to smoke on a gas grill. When it hits your desired internal temperature after smoking, turn on two burners. Let the grill get to 500 degrees F in the cooking chamber and finish with a sear.<\/p>\n Big Green Egg\/Kamado Grill<\/strong>\u00a0\u2013 Place the ConvEGGtor plate over the charcoal and wood chunks after ignited. Place the grill grate on top of the plate. Bring the temp to 225 degrees F and then close vents to fine tune to 250 degrees. When done smoking, remove the grate and plate using heat safe gloves and get the smoker up to 500 degrees to finish with a sear.<\/p>\n For this cut and for a crowd we cook the beef tenderloin to rare, or 125 degrees Fahrenheit (it will temp up to 130, see below). Be sure temperature is taken in various areas of the beef tenderloin using a good instant read thermometer.<\/p>\n Pull at 125 degrees F, because of the cooking process called carryover cooking. The internal temperature of the meat will continue to rise another 5 degrees to the target temperature of 130 degrees F as it rests. This avoids overshooting the target temperature. <\/p>\n If you like your roast cooked longer focus on pulling 5 degrees before your target temperature. Be sure when accounting for the below times you plan carry over cooking.<\/p>\n Be sure to take into consideration the carry-over cooking<\/a> that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak\u2019s internal temperature<\/a> will rise as it rests.<\/p>\n![\"Smoked](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2023\/04\/Smoked-Beef-Tenderloin.jpg\")
<\/figure>\nWhat is Beef Tenderloin\u00a0 \u2014 The Cut<\/h2>\n
Buying Beef Tenderloin<\/h2>\n
\n
Ingredients + Substitutions<\/h2>\n
\n
\n
How to Trim Beef Tenderloin<\/h2>\n
![\"A](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2023\/04\/Trimming-a-Beef-Tenderloin.jpg\")
<\/figure>\n![\"A](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2023\/04\/Beef-Tenderloin-trimmed.jpg\")
<\/figure>\nPreparation + Seasoning<\/h2>\n
How To Smoke Beef Tenderloin<\/h2>\n
\n
![\"Beef](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2023\/04\/Beef-Tenderloin-on-the-Smoker.jpg\")
<\/figure>\n\n
![\"A](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2023\/04\/Smoked-Beef-Tenderloin-resting-on-a-sheetpan.jpg\")
<\/figure>\nSmoker Tips<\/h3>\n
What Internal Temperature Do I Cook Whole Beef Tenderloin To?<\/h2>\n
Beef Temperature Ranges<\/h3>\n
Beef Temperature Ranges<\/h3>\n
![\"Slices](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2023\/04\/Smoked-Beef-Tenderloin-on-a-plate-top-down.jpg\")
<\/figure>\n![\"Slices](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2023\/04\/Smoked-Beef-Tenderloin-slice-with-a-glass-of-wine.jpg\")
<\/figure>\n