Hands down, this is the easiest and most impressive cook-out entree you’ll make all summer. Our recipe testers found that using a smoker like the Big Green Egg yields an exceptional final product with this recipe. If you want to develop more of a “crust” on the tenderloin, simply crank the heat up a bit during the last five minutes of cooking. Allowing the meat time to rest after cooking is crucial to ensuring that it remains succulent and tender, so do not skip this step. You may want to go ahead and mix up a double batch of sauce so that you’ll have plenty to slather on next-day sandwiches using any leftover beef.

Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary test

active:
15 mins
total:
1 hr
Yield:
Serves 12 (serving size: about 1/3 lb. beef, 1 Tbsp. cream sauce)
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Ingredients

SMOKED TENDERLOIN
LEMON HORSERADISH CREAM

Directions

Instructions Checklist
  • Prepare the Smoked Tenderloin: Prepare a smoker according to manufacturer’s instructions, bringing internal temperature to a consistent 300°F.

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  • Combine olive oil, rosemary, and garlic in a small bowl; reserve 1 tablespoon for later. Rub herb-oil over beef tenderloin, and sprinkle evenly with salt and pepper. Smoke tenderloin, covered with smoker lid, until a thermometer inserted in thickest portion registers 125°F for medium-rare, about 40 minutes. Remove from smoker, and drizzle with reserved rosemary mixture. Let rest 10 minutes before slicing. 

  • Prepare the Lemon Horseradish Cream: Stir together mayonnaise, sour cream, horseradish, scallions, lemon zest, lemon juice, salt, and pepper in a medium bowl. Serve with sliced beef.

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