30+ Delicious Smoked Beef Tenderloin Recipes to Wow Your Guests

If you’re looking to elevate your grilling game, smoked beef tenderloin should be at the top of your list. Known for its tender texture and rich flavor, beef tenderloin is a cut that lends itself beautifully to the smoking process.

The gentle heat and aromatic wood smoke enhance the beef’s natural richness, creating a mouthwatering dish that’s perfect for any occasion.

Whether you’re hosting a summer barbecue, celebrating a special event, or simply enjoying a family dinner, smoked beef tenderloin can be the star of your table.

In this blog article, we’ll explore over 30 delicious smoked beef tenderloin recipes, each offering unique flavors and techniques that will inspire your next culinary adventure.

From classic preparations to innovative flavor combinations, these recipes showcase the versatility of beef tenderloin and the art of smoking.

Whether you prefer a sweet and tangy glaze, a spicy herb rub, or a fragrant marinade, there’s something here for everyone.

So fire up your smoker, gather your ingredients, and get ready to impress your friends and family with these incredible smoked beef tenderloin recipes!

30+ Delicious Smoked Beef Tenderloin Recipes to Wow Your Guests

In conclusion, smoked beef tenderloin is a delectable and versatile dish that can transform any gathering into a culinary celebration.

With over 30 unique recipes at your disposal, you can experiment with various flavors, techniques, and wood pairings to create the perfect smoked tenderloin for your palate.

Whether you prefer bold spices, sweet glazes, or fresh herb marinades, the options are endless. We hope these recipes inspire you to fire up your smoker and create unforgettable meals that will leave your guests raving.

Enjoy the process, savor the flavors, and elevate your grilling game with these fantastic smoked beef tenderloin recipes!

Smoked Beef Tenderloin with Garlic Herb Crust

This smoked beef tenderloin is coated in a savory garlic herb crust that elevates the natural flavors of the meat. The slow smoking process infuses the tenderloin with a delightful smoky aroma while keeping it juicy and tender.

Perfect for special occasions or weekend gatherings, this recipe will impress your guests and become a new favorite.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• Salt and black pepper, to taste
• Wood chips for smoking (hickory or oak recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for at least 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Herb Crust: In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil, Dijon mustard, salt, and pepper. Mix well to form a paste.
4. Coat the Tenderloin: Rub the herb paste all over the tenderloin, ensuring an even coat.
5. Smoke the Tenderloin: Place the tenderloin on the smoker grate and add the soaked wood chips to the smoker box. Smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes. Slice into medallions and serve.

The combination of garlic and fresh herbs creates an aromatic crust that complements the beef’s rich flavor. Smoking the tenderloin adds depth to the dish, making it a standout centerpiece for any meal.

Serve this smoked beef tenderloin with your favorite sides, such as roasted vegetables or a creamy potato gratin, for a complete and satisfying feast.

Smoked Beef Tenderloin with Coffee and Chili Rub

This smoked beef tenderloin is seasoned with a bold coffee and chili rub, providing a unique flavor profile that pairs beautifully with the meat’s natural tenderness.

The coffee adds a rich, earthy flavor, while the chili brings a hint of heat. This recipe is perfect for those who enjoy a little kick in their barbecue.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 2 tablespoons ground coffee
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• Wood chips for smoking (mesquite or applewood recommended)

Instructions:

1. Preparation: Preheat your smoker to 250°F (121°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Rub: In a bowl, mix ground coffee, chili powder, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Season the Tenderloin: Rub the coffee and chili mixture generously over the tenderloin, ensuring it’s well coated.
5. Smoke the Tenderloin: Place the tenderloin in the smoker and add soaked wood chips. Smoke for about 2-2.5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

This smoked beef tenderloin recipe stands out with its adventurous blend of coffee and spices. The result is a beautifully caramelized exterior with a juicy, flavorful interior.

Pair this dish with a bold red wine and a fresh salad to create a balanced and impressive meal that will delight your taste buds and impress your guests.

Smoked Beef Tenderloin with Mustard and Herb Marinade

This recipe features a zesty mustard and herb marinade that infuses the beef tenderloin with bright, tangy flavors. The combination of Dijon mustard and fresh herbs creates a mouthwatering crust that enhances the meat’s natural richness. Ideal for gatherings or holiday feasts, this dish is sure to be a crowd-pleaser.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 1/4 cup Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons olive oil
• 2 teaspoons honey
• Salt and black pepper, to taste
• Wood chips for smoking (cherry or pecan recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Marinade: In a bowl, whisk together Dijon mustard, chopped parsley, thyme, oregano, olive oil, honey, salt, and pepper until well combined.
4. Marinate the Tenderloin: Place the tenderloin in a resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for best results.
5. Smoke the Tenderloin: Remove the tenderloin from the marinade and let excess marinade drip off. Place it in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

The mustard and herb marinade provides a deliciously tangy and aromatic crust that enhances the natural flavors of the beef.

This smoked beef tenderloin is not only visually stunning but also bursting with flavor, making it a showstopper at any dinner table.

Serve it with a side of garlic mashed potatoes or a crisp green salad for a complete and satisfying meal.

Enjoy the flavors and the compliments from your guests!

Smoked Beef Tenderloin with Red Wine Reduction Sauce

This elegant smoked beef tenderloin recipe features a rich red wine reduction sauce that perfectly complements the smoky flavors of the meat.

The combination of savory spices and a luscious sauce creates a gourmet dish that’s perfect for special occasions or a refined dinner at home.

The tenderloin is smoked to perfection and paired with a velvety sauce that adds depth and richness to each bite.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 cup beef broth
• 2 tablespoons unsalted butter

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Season the Tenderloin: Rub the tenderloin with olive oil, then season generously with garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.
4. Smoke the Tenderloin: Place the seasoned tenderloin in the smoker and add soaked wood chips. Smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. Make the Red Wine Reduction Sauce: While the beef is smoking, heat a saucepan over medium heat. Add red wine and beef broth, bringing to a simmer. Reduce the mixture by half, then whisk in the butter until melted and smooth. Season with salt and pepper to taste.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes. Slice into medallions and serve with the red wine reduction sauce drizzled over the top.

The rich flavors of the red wine reduction sauce elevate the already delicious smoked beef tenderloin, creating a dish that feels truly luxurious. This recipe is perfect for impressing guests at dinner parties or celebrating special occasions.

Pair the tenderloin with roasted vegetables or a decadent potato gratin for a memorable meal that’s sure to leave everyone asking for seconds.

Smoked Beef Tenderloin with Spicy Chipotle Marinade

For those who enjoy a bit of heat, this smoked beef tenderloin recipe features a spicy chipotle marinade that adds a fiery kick to the tenderloin.

The marinade combines the smoky flavor of chipotle peppers with zesty lime and savory garlic, creating a robust flavor profile that enhances the meat’s natural juiciness.

This dish is perfect for outdoor gatherings or when you want to spice up your dinner routine.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 2-3 chipotle peppers in adobo sauce, minced
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 4 cloves garlic, minced
• 1 tablespoon brown sugar
• Salt and black pepper, to taste
• Wood chips for smoking (mesquite or hickory recommended)

Instructions:

1. Preparation: Preheat your smoker to 250°F (121°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Marinade: In a bowl, combine minced chipotle peppers, olive oil, lime juice, minced garlic, brown sugar, salt, and pepper. Mix well.
4. Marinate the Tenderloin: Place the tenderloin in a resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for optimal flavor.
5. Smoke the Tenderloin: Remove the tenderloin from the marinade and let excess marinade drip off. Place it in the smoker and add soaked wood chips. Smoke for about 2-2.5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

This smoked beef tenderloin with spicy chipotle marinade delivers a bold flavor experience that is sure to excite your taste buds. The smoky heat from the chipotle peppers complements the tenderness of the beef, creating a harmonious balance.

Serve this dish with a refreshing avocado salad or a cooling yogurt sauce to counter the heat, making it an unforgettable meal for you and your guests.

Smoked Beef Tenderloin with Balsamic Glaze

This smoked beef tenderloin recipe features a sweet and tangy balsamic glaze that enhances the beef’s natural flavors. The glaze caramelizes beautifully during the smoking process, creating a flavorful crust that contrasts with the tender interior of the meat.

This dish is perfect for a sophisticated dinner or when you want to impress with minimal effort.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 1 cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Wood chips for smoking (cherry or applewood recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar, brown sugar, soy sauce, and Dijon mustard. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Set aside to cool.
4. Season the Tenderloin: Rub the tenderloin with olive oil and season generously with salt and pepper.
5. Smoke the Tenderloin: Place the seasoned tenderloin in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Glaze and Finish: Brush the balsamic glaze over the tenderloin during the last 15 minutes of smoking for a beautiful caramelized finish. Remove from the smoker and let it rest for 10-15 minutes before slicing.

The combination of the sweet and tangy balsamic glaze with the smoky tenderloin creates an exquisite flavor profile that’s both satisfying and elegant.

This smoked beef tenderloin is perfect for a special occasion or a cozy dinner at home.

Pair it with roasted asparagus or a creamy polenta to round out the meal, and watch your guests rave about this delicious dish!

Smoked Beef Tenderloin with Ginger Soy Marinade

This Asian-inspired smoked beef tenderloin features a savory ginger soy marinade that infuses the meat with bold flavors. The combination of ginger, soy sauce, and garlic creates a delightful umami-rich profile that complements the natural tenderness of the beef.

This recipe is perfect for those looking to explore unique flavors while enjoying the classic taste of smoked beef.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 1/4 cup soy sauce
• 2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• Salt and black pepper, to taste
• Wood chips for smoking (mesquite or cherry recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for at least 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Marinade: In a bowl, whisk together soy sauce, grated ginger, minced garlic, brown sugar, sesame oil, rice vinegar, salt, and pepper.
4. Marinate the Tenderloin: Place the tenderloin in a resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for the best flavor.
5. Smoke the Tenderloin: Remove the tenderloin from the marinade and let any excess marinade drip off. Place the tenderloin in the smoker and add soaked wood chips. Smoke for about 2-2.5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

The ginger soy marinade brings a wonderful balance of savory and sweet to the smoked beef tenderloin, making it a unique and flavorful option for dinner.

The aromatic qualities of ginger combined with the smoky tenderness of the beef create an unforgettable dish.

Serve it with steamed rice or sautéed bok choy for a complete meal that transports your taste buds to a different culinary realm.

Smoked Beef Tenderloin with Maple Mustard Glaze

This smoked beef tenderloin recipe features a sweet and tangy maple mustard glaze that caramelizes beautifully during the smoking process.

The natural sweetness of maple syrup combined with the sharpness of Dijon mustard creates a delightful contrast that enhances the beef’s rich flavors.

This dish is perfect for gatherings or a special family dinner.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Wood chips for smoking (applewood or hickory recommended)

Instructions:

1. Preparation: Preheat your smoker to 250°F (121°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Maple Mustard Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, soy sauce, olive oil, salt, and pepper until well combined.
4. Season the Tenderloin: Rub the tenderloin with olive oil and season generously with salt and pepper.
5. Smoke the Tenderloin: Place the seasoned tenderloin in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Glaze and Finish: Brush the maple mustard glaze over the tenderloin during the last 15 minutes of smoking. Remove from the smoker and let it rest for 10-15 minutes before slicing.

The combination of maple syrup and Dijon mustard creates a harmonious glaze that enhances the rich, smoky flavors of the beef tenderloin.

This dish is perfect for those who appreciate the balance of sweet and savory in their meals.

Serve it with roasted sweet potatoes or a fresh garden salad for a well-rounded and satisfying dinner that will leave your guests wanting more.

Smoked Beef Tenderloin with Chimichurri Sauce

This vibrant smoked beef tenderloin is served with a zesty chimichurri sauce that adds a fresh and herbaceous note to the dish. The tangy sauce, made with parsley, garlic, and red wine vinegar, perfectly complements the smoky, rich flavors of the beef, creating a delicious contrast that elevates the entire meal. Ideal for summer barbecues or any time you want a fresh, flavorful dish.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 4 cloves garlic, minced
• 1 cup fresh parsley, finely chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes
• Salt and black pepper, to taste
• Wood chips for smoking (oak or cherry recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Season the Tenderloin: Rub the tenderloin with olive oil, then season generously with salt and pepper.
4. Smoke the Tenderloin: Place the seasoned tenderloin in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Make the Chimichurri Sauce: In a bowl, combine minced garlic, chopped parsley, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and let the sauce sit for at least 15 minutes to allow the flavors to meld.
6. Rest and Serve: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing. Serve with chimichurri sauce drizzled over the top.

This smoked beef tenderloin with chimichurri sauce is a celebration of flavors and textures. The fresh and zesty chimichurri adds brightness to the rich, smoky beef, making every bite a delight.

This dish is perfect for sharing with friends and family, especially during warm weather gatherings.

Pair it with grilled vegetables or a light couscous salad for a refreshing and satisfying meal that everyone will love!

Smoked Beef Tenderloin with Lemon Garlic Marinade

This smoked beef tenderloin is marinated in a vibrant lemon garlic mixture, which brightens the natural flavors of the beef. The acidity of the lemon juice tenderizes the meat while the garlic infuses it with aromatic goodness.

This refreshing recipe is perfect for summer barbecues or outdoor gatherings, ensuring a delightful experience with every bite.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and black pepper, to taste
• Wood chips for smoking (lemonwood or applewood recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper.
4. Marinate the Tenderloin: Place the tenderloin in a resealable bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for optimal flavor.
5. Smoke the Tenderloin: Remove the tenderloin from the marinade and let any excess marinade drip off. Place it in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

The lemon garlic marinade adds a refreshing twist to the smoked beef tenderloin, creating a delightful balance of flavors that brighten the dish. This recipe is not only easy to prepare but also makes for an impressive centerpiece at your summer gatherings.

Pair it with a light cucumber and tomato salad or grilled asparagus to create a complete meal that captures the essence of summer.

Smoked Beef Tenderloin with Coffee and Maple Glaze

This smoked beef tenderloin recipe features a unique coffee and maple glaze that enhances the meat’s natural flavors with rich and sweet notes.

The combination of coffee’s robust flavor and maple syrup’s sweetness creates a perfect harmony, resulting in a tender, juicy piece of beef that is sure to impress.

This dish is ideal for those looking for a bold and exciting flavor profile.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 1/4 cup ground coffee
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Wood chips for smoking (hickory or pecan recommended)

Instructions:

1. Preparation: Preheat your smoker to 250°F (121°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Coffee Maple Glaze: In a bowl, whisk together ground coffee, maple syrup, soy sauce, Dijon mustard, olive oil, salt, and pepper until well combined.
4. Season the Tenderloin: Rub the tenderloin with olive oil and season generously with salt and pepper.
5. Smoke the Tenderloin: Place the seasoned tenderloin in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Glaze and Finish: Brush the coffee maple glaze over the tenderloin during the last 15 minutes of smoking for a caramelized finish. Remove from the smoker and let it rest for 10-15 minutes before slicing.

The coffee and maple glaze adds a layer of complexity to the smoked beef tenderloin that is both sweet and savory. This dish is perfect for impressing guests during special occasions or holiday feasts, bringing an unexpected twist to the traditional smoked meat experience.

Serve with roasted Brussels sprouts or creamy mashed potatoes for a luxurious dining experience that showcases the best of smoked beef.

Smoked Beef Tenderloin with Spicy Garlic Herb Rub

This smoked beef tenderloin is coated in a spicy garlic herb rub that packs a punch while enhancing the tenderloin’s natural flavors.

The bold spices combined with the aromatic herbs create a flavorful crust that contrasts beautifully with the tender, juicy interior of the beef.

Perfect for those who enjoy a bit of heat, this dish is sure to please any meat lover.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Salt and black pepper, to taste
• Wood chips for smoking (mesquite or hickory recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Spice Rub: In a bowl, combine garlic powder, onion powder, smoked paprika, cayenne pepper, oregano, thyme, salt, and pepper. Mix well.
4. Season the Tenderloin: Rub the spice mixture generously over the tenderloin, ensuring it’s evenly coated.
5. Smoke the Tenderloin: Place the seasoned tenderloin in the smoker and add soaked wood chips. Smoke for approximately 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

The spicy garlic herb rub provides a flavorful kick that enhances the natural richness of the smoked beef tenderloin. This dish is perfect for casual barbecues or family gatherings, allowing you to enjoy bold flavors in a simple preparation.

Serve it alongside a fresh coleslaw or grilled corn for a complete and satisfying meal that will leave your guests raving about your grilling skills!

Smoked Beef Tenderloin with Herb Butter

This smoked beef tenderloin is topped with a rich herb butter that melts into the meat, infusing it with flavor and moisture. The combination of fresh herbs and creamy butter enhances the natural taste of the tenderloin, creating a dish that is both elegant and comforting.

Perfect for a special occasion or a cozy dinner, this recipe will impress your guests while remaining simple to prepare.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• Wood chips for smoking (oak or cherry recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for at least 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Herb Butter: In a bowl, combine softened butter, chopped parsley, chives, thyme, minced garlic, salt, and pepper. Mix well until all ingredients are incorporated. Set aside.
4. Season the Tenderloin: Rub the tenderloin with olive oil, then season generously with salt and pepper.
5. Smoke the Tenderloin: Place the seasoned tenderloin in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Top with Herb Butter: During the last 10 minutes of smoking, remove the tenderloin and top it with the herb butter. Return it to the smoker to allow the butter to melt into the meat.
7. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

The herb butter adds a luxurious touch to the smoked beef tenderloin, enhancing the dish’s richness and flavor. This recipe is a wonderful choice for special gatherings or holiday meals, providing a comforting yet elegant experience.

Serve alongside garlic mashed potatoes or roasted vegetables for a complete meal that celebrates the tenderness and flavor of the beef.

Smoked Beef Tenderloin with Bourbon Glaze

This smoked beef tenderloin recipe features a sweet and smoky bourbon glaze that caramelizes beautifully during the smoking process.

The rich flavors of bourbon combine with brown sugar and soy sauce, creating a delicious glaze that enhances the meat’s natural smokiness.

This dish is perfect for those who enjoy a touch of sweetness in their savory meals and is sure to impress at any gathering.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• Wood chips for smoking (hickory or maple recommended)

Instructions:

1. Preparation: Preheat your smoker to 250°F (121°C). Soak wood chips in water for 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Bourbon Glaze: In a saucepan over medium heat, combine bourbon, brown sugar, soy sauce, Dijon mustard, apple cider vinegar, and olive oil. Bring to a simmer and cook until slightly thickened, about 5-7 minutes. Set aside.
4. Season the Tenderloin: Rub the tenderloin with olive oil and season generously with salt and pepper.
5. Smoke the Tenderloin: Place the seasoned tenderloin in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Glaze and Finish: Brush the bourbon glaze over the tenderloin during the last 15 minutes of smoking for a caramelized finish. Remove from the smoker and let it rest for 10-15 minutes before slicing.

The bourbon glaze adds a delightful sweetness and depth of flavor to the smoked beef tenderloin, creating a standout dish that’s perfect for celebrations or family dinners.

The caramelization from the glaze enhances the smoky notes of the beef, making each bite incredibly satisfying.

Serve with grilled vegetables or a creamy coleslaw for a well-rounded meal that will have everyone asking for the recipe.

Smoked Beef Tenderloin with Italian Marinade

This smoked beef tenderloin is marinated in a flavorful Italian mixture, featuring classic herbs and spices that elevate the beef’s natural richness.

The marinade includes balsamic vinegar, garlic, and fresh herbs, ensuring a tender and aromatic result.

This recipe is a fantastic choice for Italian cuisine lovers and is perfect for outdoor gatherings or special dinners.

Ingredients:

• 1 beef tenderloin (about 2-3 pounds)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and black pepper, to taste
• Wood chips for smoking (cherry or pecan recommended)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Soak wood chips in water for at least 30 minutes.
2. Trim the Tenderloin: Trim any excess fat or silver skin from the beef tenderloin.
3. Make the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, chopped rosemary, basil, oregano, salt, and pepper until well combined.
4. Marinate the Tenderloin: Place the tenderloin in a resealable bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for the best flavor.
5. Smoke the Tenderloin: Remove the tenderloin from the marinade and let any excess marinade drip off. Place it in the smoker and add soaked wood chips. Smoke for about 1.5 to 2 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest and Slice: Remove the tenderloin from the smoker and let it rest for 10-15 minutes before slicing.

The Italian marinade brings a burst of flavor to the smoked beef tenderloin, creating a dish that is aromatic and satisfying.

This recipe is perfect for a summer barbecue or a cozy family dinner, showcasing the versatility of beef tenderloin in different culinary traditions.

Serve it with a fresh Caprese salad or garlic bread for a delightful meal that captures the essence of Italian cuisine.

Note: More recipes are coming soon!