Smoked Beef Tenderloin

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Smoked Beef Tenderloin imageRecipe

Photo: Jennifer Causey

Salting and smoking a tender cut of beef gives it an unrivaled flavor.

Serves 16 (serving size: 3 1/2 oz.)


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1 (4-lb.) trimmed beef tenderloin, tied with kitchen twine
4 teaspoons kosher salt
3 teaspoons coarsely ground black pepper
4 cups oak, hickory, or mesquite wood chips
[SUB_RECIPE_LINK {Board Dressing (optional)} {150446}]
[SUB_RECIPE_LINK {Classic Horseradish Cream Sauce (optional)} {150448}]


Active: 25 Minutes
Total: 10 Hours

1. Place beef on a rack set in a foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

2. Remove beef from refrigerator. Soak wood chips in water for 1 hour. Prepare smoker according to manufacturer's directions, placing wood chips on coals and bringing internal temperature to 325°F. Maintain temperature for 15 to 20 minutes. Remove beef from pan, and place in smoker. Smoke beef, maintaining smoker at 325°F, until a thermometer inserted in thickest portion registers 125°F (for rare), about 50 minutes, turning beef once. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.

Created date

October 2016

Nutritional Information

Calories 226
Fat 9.5 g
Satfat 3.7 g
Monofat 4.2 g
Polyfat 0.7 g
Protein 35 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 106 mg
Iron 4 mg
Sodium 547 mg
Calcium 19 mg
Sugars 0 g