Smoked Beef Tenderloin with White Wine Mushroom Gravy

September 19, 2019

Smoked Beef Tenderloin is the ultimate melt-in-your mouth smoked beef. Topped with a light, yet luscious white wine mushroom gravy, this dish is perfect for special occasions.

smoked beef tenderloin topped with white wine mushroom gravy on a wooden cutting board

Smoked Beef Tenderloin

Now, I’m partially biased, but after testing many versions of this recipe, I feel like this one makes the best smoked tenderloin ever. To begin, rub the beef tenderloin roast with garlic, salt, pepper, and fresh thyme for a bright and punchy flavor. Next up, cook the beef low and slow on a wood-fired grill to add just a subtle hint of smoke. I prefer to use oak wood; it pairs beautifully with beef. Finally, sear the smoked beef tenderloin roast over high direct heat to lock in the juices and flavor and add a beautiful exterior crust.

I could stop right there, and I would still feel confident that this is the best beef tenderloin recipe that ever was. But I didn’t stop there. Oh no! I created the perfect topping for a beef tenderloin fit for royalty. That’s right, we top this beef tenderloin with a white wine mushroom gravy to give this beef that final pizzazz. Rich and indulgent, but light enough to not overwhelm the meat itself. It adds just the right amount of fattiness to an otherwise lean piece of meat.

How to Smoke a Beef Tenderloin

Beef tenderloin is one of the most lean cuts of meat on a cow, which means it has a tendency to dry out rather quickly and become chalky. To prevent that from happening, we will be using our smoker for the reverse sear method. This allows the internal temperature of the meat to rise slowly during a low temperature smoke session and cook evenly from edge to edge. Then we let the meat rest and finish the cooking process with a direct heat, high temperature sear to lock in the juices and add flavor. I go into more detail about perfecting the reverse sear method in THIS POST. You can use the same method on nearly any thick cut of meat and it works beautifully!

close up of sliced beef tenderloin topped with white wine mushroom gravy

Temperature for Beef Tenderloin

When cooking beef tenderloin, it’s important to cook to temperature and not to time. I like cooking my meat to medium rare, but you should always cook your meat to your desired doneness.

  • Rare: 125 degrees F
  • Medium Rare: 135 degrees F. This is my favorite!
  • Medium: 145 degrees F
  • Medium Well: 155 degrees F
  • Well Done: 160 degrees F

The most important thing is to keep an eye on the internal temperature of your beef tenderloin. I use and recommend an instant read internal meat thermometer. For this recipe, I used my bright orange Thermapen MK4. This thermometer delivers a quick read, and I can guarantee that my meat will be perfectly cooked every time.

sliced beef tenderloin on a wooden cutting board

More Tenderloin Recipes

Whether it’s pork or beef tenderloin, I love cooking with these cuts of meat. Check out more tenderloin recipes from Hey Grill Hey below:

Reverse Seared Tenderloin
Grilled Bacon Wrapped Tenderloin
Grilled Pork Tenderloin

Smoked Beef Tenderloin Recipe

Watch the video below, and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero Check out more Hey Grill Hey behind the scenes action on InstagramFacebook, and YouTube!

Creating a gourmet dinner for your significant other should be an easy venture, and Hey Grill Hey is here to help! Over at Patio Provisions, we have sauces, rubs, and more to help your food taste good. Check it out today, and let us help you get the most out of your BBQ!

Print Recipe
5 from 13 votes

Smoked Beef Tenderloin with White Wine Mushroom Gravy

Smoked Beef Tenderloin is the ultimate melt-in-your mouth smoked beef. Topped with a light, yet luscious white wine mushroom gravy, this dish is perfect for special occasions.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Dish
Cuisine: Comfort Food
Keyword: Smoked Beef Tenderloin
Servings: 6 people
Calories: 206kcal

Ingredients

  • 1 1 1/2-2 pound beef tenderloin roast trimmed, with all fat and silver skin removed
  • 1 Tablespoon olive oil

Wet Rub

  • 3 cloves garlic
  • 2 teaspoons coarse Kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons fresh thyme leaves
  • 1 Tablespoon olive oil

White Wine Mushroom Gravy

  • 4 Tablespoons salted butter
  • 1 shallot finely diced
  • 8 oz baby portabella mushrooms sliced
  • 2 Tablespoons flour
  • 1 cup white wine
  • 1 cup beef stock
  • 1/4 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • salt and black pepper to taste

Instructions

  • Preheat your smoker to 225 degrees F.
  • In a small bowl, combine the garlic, thyme, salt, pepper, and olive oil for the wet rub. Spread the rub on all sides of the trimmed tenderloin roast. Place the roast on the smoker and cook for approximately 1 hour, or until the internal temperature of the roast reads 115 degrees F if you want to finish with a rare roast. For medium rare, take the temperature up to 125 degrees F for this step.
  • While the tenderloin is smoking, prepare the white wine mushroom gravy. In a large saute pan over medium heat, melt the butter. Stir in the shallots and cook until translucent, about 3-4 minutes. Carefully stir in the mushrooms and cook, stirring often, until the mushrooms are darker in color and soft, about 5 more minutes. Dump in the flour and stir until well combined.
  • Pour the white wine over the mushrooms and stir vigorously, scraping the bottom of the pan to loosen any cooked on browned bits. Stir in the beef stock and heavy cream. Season with the salt, pepper, and fresh thyme. Set aside, but keep warm.
  • Once your tenderloin has reached your desired temperature from the first step, remove the roast to a cutting board and allow to rest. Preheat either your grill, or a cast iron skillet with 1 Tablespoon olive oil, to high heat. Sear the tenderloin on all sides to form a nice exterior crust. This should only take 1-2 minutes per side. This final step will bring your tenderloin up to your desired doneness, 125 degrees F for rare of 135 degrees F for medium rare.
  • Transfer to a cutting board, rest for an additional 5 minutes, then slice into 3/4 inch thick medallions. Serve topped with the warm white wine mushroom gravy and fresh thyme leaves.

Video

Nutrition

Calories: 206kcal | Carbohydrates: 7g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 931mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

**This post was originally published December 2017. It has since been updated with more information and helpful tips. The recipe remains the same.

How to Cook Beef TenderloinThe best beef tenderloin recipe

Smoked Beef Tenderloin Roast Recipe with a White Wine Mushroom Gravy

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49 thoughts on “Smoked Beef Tenderloin with White Wine Mushroom Gravy

  1. Sadly I am not a master with the grill… I know I wouldn’t get the smokey favor but at what temp would you suggest roasting in the oven and for how long?

  2. My son and I made this for my 37th anniversary dinner. Overpaid on the tenderloin, but for this occasion seemed justified. Nailed the rare per your instructions. The sauce complimented the roast so well my wife didn’t realize there was a rub involved. The meat was SOOOOO tender and juicy. Amazing!!! Just had to come and say thank you for the recipe!!!

  3. Tried this last night and it was an absolute hit! The meat was tender and the gravy was incredible! Wish ocould upload pictures

  4. Just a question. Your thoughts on using butter instead of olive oil…in essence a compound butter? And is the cut of meat a Chateaubriand?

  5. I’m smoking one tomorrow on my Pit Boss. My wife and I are really looking forward to this. You know,,,there are lots of recipes, but we chose yours. No pressure:)

  6. This is a fabulous recipe! We’re making it for Christmas Dinner!! Besides mashed potatoes, any suggestions on sides?

  7. OMG! Just made this per recipe and turned out AMAZING! I used the treager grill and followed recipe.
    THANK YOU!

  8. I tried this last December on my Pit Boss smoker. Turned out awesome! Honestly, one of the best meals we’ve ever made. It was actually easy to do following the directions listed here. We used brisket dry rub, but otherwise followed it to the letter. Thank you so much for sharing this! We are doing it again this week, and can’t wait:)

    1. Why would you replace the white wine? The alcohol burns off and you’re left with the essence of the wine. Hint: If you wouldn’t drink/enjoy it, don’t cook with it.

  9. This recipe is simply amazing. Would have never paired a white wine sauce with beef, but the use of beef stock gave this the base and flavor to work really, really well. And I amped this up a mile by using an Akaushi Wagyu tenderloin (pure Japanese genetics in this beef – the ranchers hired off duty Texas Rangers to preserve the integrity of their herd). I couldn’t stop eating this!!! Absolutely delicious!!!

  10. Do you have any idea of how long it will take during the smoking phase? I know that it depends on the thickness of the meat but, could you tell us how long it took you to smoke whatever amount of meat you cooked for this recipe?

    1. 1-2 hours depending on how done you want it. The roast takes about an hour to it 115 if you want it rare.

  11. I’m going to do this tomorrow with a 6 1/3 pound tenderloin. I’m guessing that the cooking time will be quite a bit longer. Have you done a larger one and do you know how long it might take? I will be basing it on temperature but I want to know when to start. Thanks.

    1. I think it’d be safe to assume 2.5-3hrs. Definitely go by temp, and give yourself extra time just in case!

  12. I made this last Sunday along with two other Hey Grill Hey recipes, the smoked mashed potatoes and the elote (Mexican street corn,

    I’ve cooked a lot of tenders over the years as it is the favorite cut of both me and my wife. I have to say, that smoking it upped the flavor a lot.

    The potatoes came off the smoker and we both were amazed as how good looking they were. The tops of the peaks had slightly browned and it had a nice look in the cast iron pan. I sneaked a taste and the flavor was great. Little did I know that the other two foods would make this one seem pedestrian.

    The steak was about as perfect as you could want. Like a tender with added smokey flavor should be. I’ll be smoking them a lot more, I usually stick with the recipe the first time, but I did leave out the thyme because I didn’t have it with me. Didn’t miss it. I always used a dry rub in the past, but this experience will cause me to experiment with wet rubs occasionally.

    My wife made the mushroom cream sauce. I can’t imagine anything being better on streak than a good Bearnaise. That is easily my go to sauce because it is easy and pairs perfectly with the meat. My second favorite is my wife’s mushroom wine reduction (that she cooks almost all day.) Until last Sunday, whatever was in third place was a distant third. Well, this white wine mushroom gravy was right up there. I don’t know if it surpassed the mushroom wine reduction sauce, but it certainly is in the running.

    The corn (elote) was easy and fairly quick and everyone loved it, even more than the mashed potatoes. I’ll have to do this one again for self-preservation if nothing else. (The family might kill me if I don’t.)

    It was an all Hey Grill Hey night and nothing was disappointing Tomorrow night, I am going to grill three different steaks (strip, porterhouse and T-bone) for the family to share and make the Hey Grill Hey smoked mac and cheese. If last Sunday was any indication, the dinner will be well received.

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