How to Charcoal Grill Beef Tenderloin
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If y'all want to impress your guests this Smoked Beef Tenderloin recipe on the pellet grill is e'er a evidence stopper and great for your next special occasion.
Whether you lot want to make Smoked Filet Mignon or thinly sliced Beef Tenderloin sliders smoking the tenderloin on the pellet grill is a super easy method that everyone volition love.
You lot simply need a few hours and a skillful beef rub and before you lot know it you'll be cut into the nearly tender slice of meat yous've always tasted.
Even though tenderloin tin be an expensive cutting of meat its rich flavor and a perfect smoke ring are the perfect centerpiece of your adjacent holiday dinner.
- Beef Tenderloin– You can buy a beef tenderloin trimmed or you lot tin trim it yourself. I recommend buying a tenderloin that is at least 5 lbs. because you'll lose some of the weight when trimming
- Beef Rub– You can buy a store bought rub that you like or y'all tin can make your own at habitation in just a few minutes.
- Oil- I Adopt avocado oil but any cooking oil will piece of work just fine.
- Garlic Cloves- Roasting the garlic in the butter infuses amazing garlic goodness into the beefiness
- Rosemary- Give the steak an bawdy flavor to the garlic herb butter
- Thyme– Is a great herb to infuse with the garlic butter for adding even more flavor to the tenderloin
- Butter- Basting with herb garlic butter really adds that richness that lean cuts like tenderloin need.
Step By Step Cooking Instructions
Trimming- I've added a video below if yous're not familiar with trimming a whole tenderloin. Make sure you have a sharp filet knife and it shouldn't have more than a few minutes. I similar to tuck the thin tailpiece underneath and tie off the tenderloin with butcher's twine about every 4 inches then the tenderloin cooks evenly. Information technology's not a dealbreaker if y'all skip this step but information technology definitely helps
Seasoning– Once the Tenderloin is trimmed and all of the silver pare and excess fat is removed I lightly castor with a glaze of olive oil then liberally season with my beef dry rub on all sides. This is sometimes known equally a dry brine.
Smoking: Preheat the smoker to 225 Degrees F. Place a probe in the middle of the thickest part of the tenderloin and smoke for well-nigh 90 minutes or until you reach an internal temp of 130 degrees F.
Searing: Once the tenderloin reaches an internal temperature of 130 degrees F. pull the meat off to rest and raise the temp of the pellet grill to 400 for direct grilling. If y'all have a gas grill or another grill that can become up to a higher temp become ahead and have that lit and set to sear. Sear the tenderloin on all sides giving the meat a quarter plough each time just long enough to develop a overnice crust on all sides.
Resting: One time the beef is seared you lot only need to let it rest for about 10 minutes before slicing on a cutting board.
Slicing: Remove all of the butcher'due south twine and first slicing. You can brand thick slices for serving as Filet Mignon steaks or thin slices perfect for making sliders. It'due south all up to yous on how thick yous prefer to cut the beef tenderloin roast.
Serving: I e'er like to sprinkle a compression of nice fibroid finishing table salt over the filet to bring out that savory flavor. Kosher salt is fine besides if you lot have that on paw.
Trimming Beef Tenderloin Video
What Kind of wood pellets are best for beefiness
I ever get with one of the blends when I smoke beef I don't desire anything with a lot of fruitwood but a little bit in a blend is fine.
If yous prefer a milder smoke flavor I would avoid Mesquite because information technology can be a niggling intense.
There are no rules with what flavor pellets to utilise so endeavour out different blends and see which ones y'all like best.
If you are using a charcoal grill I would recommend hickory or oak woods chips.
Smoked Beef Tenderloin Cooking Tips
Slicing: Because beef tenderloin is so tender it tin be a little harder to slice especially when it'due south super rare. I like to smoke the tenderloin to well-nigh 135 internal temp whisk is closer to medium. It'south still incredibly juicy only easier to piece thin. Also only piece what y'all intend to serve. Leave the rest of the tenderloin whole to piece equally needed.
Seasoning: Filet Mignon doesn't have the fat content that a prime number rib or a strip steak has so that'south why I think a good corporeality of seasoning and smoking the meat is so important. Don't be shy with the beef rub, information technology can handle it. Y'all can too add extra blackness pepper if you want to create an even spicier crust.
Resting: Because nosotros smoked the beefiness at a depression temp you don't need to rest the tenderloin as long equally you would a chuck roast or a brisket. The college the temp the longer the resting time. If you are worried about the steak cooling downward you can tent it with aluminum foil and keep a digital thermometer in the meat to maintain the desired temperature
Sauces: I call up that tenderloin is at its best when served with a skilful sauce. My Horseradish Aioli is Classic and my Chesapeake Crab Butter Sauce is what yous make when you want to really impress the guests. My personal favorite is my classic Steak Madagascar Sauce
What sides should I serve with Smoked Beef Tenderloin
My Grilled French Fries are always a hit especially when y'all see them with my Mississippi Improvement Sauce.
Roasted New Potatoes, Crispy Zucchini Fries or even smoked Mac and Cheese are all great sides with beef tenderloin too.
If you want to keep things low carb please try my Ricotta Mashed Cauliflower or Ratatouille Caprese
If you are looking for a perfect sauce to serve with the tenderloin brand sure to check out my flossy horseradish sauce.
Oft Asked Questions
Are beefiness tenderloin and filet mignon the aforementioned thing?
Beef tenderloin normally refers to the entire cut whereas Filet Mignon refers to an individual steak cut.
Why is beefiness tenderloin so expensive?
There are just 2 tenderloins on a whole moo-cow so it is not as plentiful as a roast that tin can be portioned into many cuts. It'south also the most tender making it highly valued by chefs and customers who savour that cut.
Is Smoked Filet Mignon The Same as Tenderloin
Filet Mignon is just the private steak that is cut from a whole beefiness tenderloin. so yes it'southward the same cutting of beef just portioned into private steaks.
Should I let the tenderloin come up to room temperature before Smoking?
No, Because nosotros are using the reverse sear method and smoking at a low temperature we want to make sure the beefiness tenderloin roast is cold so it has time to blot more fume.
Do I need to put a water pan in the smoker while cooking?
Since this is such a brusk smoking process in that location is no need for a water pan. If y'all want yous can fill the pan with beef stock, carrots onions, and celery along with any extra beef fat and brand a smoked au jus.
Should I use multiple temperature probes during the cooking procedure?
If you lot have the ability information technology'southward never a bad thought to measure out the meat temperature from multiple points. Place i at either terminate of the roast and a 2nd one in the center
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Smoked Beefiness Tenderloin
If you lot want to print your guests Smoked Beefiness Tenderloin on the pellet grill is ever a evidence stopper and bang-up for large groups.
Servings 12
Calories 565 kcal
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Pellet Grill
- 5 lbs Beefiness Tenderloin Cleaned and Trimmed
- two tbsp Beef Rub
- 1 tbsp Avocado Oil
- ½ stick Butter
- 2 cloves Garlic
- 1 sprig Fresh Rosemary
- 1 bunch Fresh Thyme
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Preheat Pellet Grill to 200 Degrees F. identify rosemary, thyme, garlic cloves and butter in a rut safe dish or cast iron. Place in the corner of smoker to melt along with beef.
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Rub down tenderloin on all sides with avocado oil so season liberally with beef rub seasoning. Identify Tenderloin on the pellet grill and smoke for about 1 hour.
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Brush with garlic butter later an hour of cooking then go on to smoke until tenderloin reaches and internal temp of 125 degrees F.
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Once tenderloin reaches internal temp allow the beef residual for 10 minutes while you enhance the smoker temp to 400 degrees F. Sear the tenderloin on all sides cooking for about 2 minutes per side.
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Brush tenderloin a secind time with remaining garlic butter and let the beef residue for 10 minutes befor slicing.
Serving size about 4 ounces. 1 inch Slice
For tips on trimming see video in a higher place.
But slice what you intend to serve immediately. Leave the rest of the tenderloin whole.
Calories: 565 kcal | Carbohydrates: ane one thousand | Protein: 34 g | Fat: 46 g | Saturated Fatty: 20 g | Polyunsaturated Fatty: two yard | Monounsaturated Fat: xix one thousand | Trans Fatty: 1 1000 | Cholesterol: 142 mg | Sodium: 127 mg | Potassium: 584 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 151 IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 5 mg
Source: https://grilling24x7.com/smoked-beef-tenderloin-pellet-grill-recipe/
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