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.
How to Cook Beef Tenderloin Roast
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!
Temperature for Beef Tenderloin
Rare: 125 degrees F
Medium Rare: 135 degrees F
Medium: 145 degrees F
Medium well: 155 degrees F
Well done 160 degrees F
The most important thing you need to remember during the whole cooking process 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. It is wicked fast and incredible accurate.
The BEST Beef Tenderloin Recipe
Now, I’m partially biased, but after testing many versions of this recipe, I feel like this one deserves the title. The beef tenderloin roast is lovingly rubbed with garlic, salt, pepper, and fresh thyme for a bright and punchy flavor. It’s then cooked 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, the smoked beef tenderloin roast is seared over high, direct heat to lock in the juices and flavor and add a beautiful exterior crust.
You 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. I created the perfect topping for a roast fit for royalty. That’s right, a white wine mushroom gravy. 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. I hope you enjoy this recipe! If you give it a try, please come back and leave a comment or give me a tag on Instagram or Facebook so I can see your beautiful meal.
- 1 1 1/2-2 pound beef tenderloin roast trimmed, with all fat and silver skin removed
- 1 Tablespoon olive oil
- 3 cloves garlic
- 2 teaspoons coarse Kosher salt
- 2 teaspoons black pepper
- 2 teaspoons fresh thyme leaves
- 1 Tablespoon olive oil
- 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
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.