Smoked Beef Tenderloin
Don't be intimated by this pricey cut of beef, the tenderloin is a super easy and simple cut to make for your holiday dinner. In this recipe, the tenderloin is gently smoked then seared in a hot cast iron pan and basted with butter and herbs for maximum crust and flavor.
Smoked Beef Tenderloin
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Category
Pork
Servings
4-8
Prep Time
45 minutes
Cook Time
1
Author:
PS Seasoning
The perfect beef tenderloin for your next family party! Serve up this juicy and tender dinner with all your favorite sides!
Ingredients
- 2 ½ LB – Beef Tenderloin, Center CutÂ
2 T – Olive Oil
-
½ C – BBQ General SPG Rub
- 2 Sprig – Fresh ThymeÂ
- 2 Sprig – Fresh RosemaryÂ
2 T – Olive oil
- 6 Clove – GarlicÂ
- 2 Sprig – Fresh ThymeÂ
- 2 Sprig – Fresh RosemaryÂ
3 T - Butter
Searing and Basting
Directions
- Pull the tenderloin from the fridge and let sit at room temperature for 45 minutes. Preheat the smoker to 250 degrees.
- Truss the tenderloin to ensure even cooking.
- Rub the tenderloin with olive oil and then season generously with BBQ General SPG rub. Tuck the sprigs of fresh herbs under the truss against the meat.
- Place the roast on a rack lined tray and insert a meat probe into the thickest part of the meat.
- Place the roast on the smoker and smoke for 1 – 1 ½ hours until the internal temperature of the meat reaches 120 degrees. (about ½ hour per pound)
- Heat a cast iron pan oven high heat. Add 2 TB of oil.
- Remove the herb from the trussing on the roast as discard.
- Place the roast in the cast iron pan and sear on two sides for 1 – 2 minutes each.
- Turn to the third side and then add butter, garlic and herbs.
- Baste the roast as you sear it on the final two sides.
- Once the roast is fully seared, you can remove the trussing and slice immediately.
- Enjoy!