Smoked Beef Tenderloin (with White Wine Mushroom Gravy)

December 14, 2017

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 Roast Recipe with a White Wine Mushroom Gravy

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!

How to Cook Beef Tenderloin

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

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.


5 from 12 votes
smoked beef tenderloin with white wine mushroom gravy
Smoked Beef Tenderloin (with White Wine Mushroom Gravy)
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Main Dish
Cuisine: Comfort Food
Servings: 6 people
  • 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
  1. Preheat your smoker to 225 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
This post contains affiliate links. For more information on them, visit our Privacy Policy

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

  7. 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.

  8. 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!!!

  9. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *