Smoked Beef Tenderloin
1:50 - Prep 0:20 / Cook 1:30
Beginner
Our Smoked Beef Tenderloin with Horseradish Butter is an exceptional meal. It’s easy to prepare and has an inherently rich and savory flavor, enhanced by low and slow heat. Seasoned simply with salt and pepper, this tenderloin gets a spicy finish with horseradish compound butter, flavored with shallots, garlic and lemon to up the flavor profile.
About the cut: The beef tenderloin is an oblong muscle that extends along the rear portion of the spine, from about the hip bone to the thirteenth rib. It doesn't get much exercise and is encased in a thick layer of crumbly fat, which makes the meat especially tender.
We made this recipe on the Highland Offset Smoker, but you can make it on your smoker.
6 Servings
Ingredients
Beef Tenderloin
- 1 (2 1/2-3 1/2 pound) whole beef tenderloin, trimmed
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 1/2 tablespoons cracked black pepper
- > oak wood chunks
Horseradish Butter
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons horseradish
- 2 tablespoons finely chopped shallots
- 1 garlic clove, pressed or finely chopped
- 1 tablespoon chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon cracked black pepper
Preparation
List
Steps
Show Photos:
On
Off
1.
Preheat smoker to 225°F and toss a couple wood chunks onto hot coals.
2.
Brush the tenderloin with olive oil and season with salt and pepper.
3.
Place tenderloin in the smoker and cook until the internal temperature reaches 130°F, about 1 to 2 hours.
4.
In a medium-size bowl, combine butter, horseradish, shallots, garlic, parsley, lemon juice and pepper.
5.
Place horseradish butter on a sheet of parchment paper. Form into a log and wrap it tightly, twisting the ends. Refrigerate for a minimum of 15 minutes.
6.
Remove tenderloin from smoker and let rest for 10 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
7.
Slice and serve with a pat of horseradish butter on top.
Made This Recipe?
Click the stars to rate it.
