Smoked Beef Tenderloin with White Wine Mushroom Gravy

21 reviews

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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.

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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.

Ingredients in bowl and piles on black cutting board.

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 recipe. You can use the same method on nearly any thick cut of meat and it works beautifully.

Beef tenderloin on grill grates.

Temperature for Beef

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 (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 ONE. This thermometer delivers a quick read, and I can guarantee that my meat will be perfectly cooked every time.

Smoked roast on 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

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:

Sliced tenderloin with white whine mushroom gravy.

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.

Smoked Beef Tenderloin with White Wine Mushroom Gravy

5 from 21 votes
Smoked Beef Tenderloin is the ultimate melt-in-your mouth cut of meat. Topped with luscious white wine mushroom gravy, this dish is perfect.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings6 people


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  • 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


  • Preheat smoker. Set your smoker to 225 degrees F.
  • Season roast. 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.
    1 Tablespoon olive oil, 3 cloves garlic, 2 teaspoons coarse Kosher salt, 2 teaspoons black pepper, 2 teaspoons fresh thyme leaves, 1 1 1/2-2 pound beef tenderloin roast
  • Prepare gravy. 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 Tablespoons salted butter, 1 shallot, 8 oz baby portabella mushrooms, 2 Tablespoons flour, 1 cup white wine
  • Add remaining ingredients. 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.
    1 cup beef stock, 1/4 cup heavy cream, 1 teaspoon fresh thyme leaves, salt and black pepper
  • Sear steaks. 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.
    1 Tablespoon olive oil
  • Rest. slice, and serve. 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

**We originally published this post in December 2017, but we recently updated it with more information and helpful tips. However, the recipe remains the same.



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating

Reader Reviews

76 Reviews

  1. Matt says:

    Going to make this for Christmas dinner and was wondering if the cooking can be done in stages? Would it work to complete the smoking phase, wrap the tenderloin in foil and put it in a cooler, then place it on the grill for the sear phase a couple of hours later right before it’s time to eat?

    1. Hey Grill Hey says:

      That would probably work, but I’d recommend following the recipe 100%, then resting in a cooler until it’s time to eat.

  2. Kasey M says:

    Can you or has anyone tried to make the sause ahead of time?

  3. Blake says:

    I am very interested in making this for this upcoming Christmas Dinner. Will be serving like 25 people. So my guess is ballpark 8 lbs of tenderloin. How long should that go in my Pit Boss Vertical Smoker? 3 hrs? Any idea or suggestions on that much meat would be appreciated!

  4. Rob says:

    We came across this recipe by chance a couple weeks ago and absolutely loved it! We used Marsala wine and it turned out fantastic…my daughter and father-in-law fought for the last piece. Will be serving this again soon!

  5. Bill Bauer says:

    Any suggestions on what type of white wine to use? I haven’t made this yet but sure look forward to trying it.

  6. Chad M says:

    This recipe was fantastic! I made it for Christmas dinner and it was a HUGE hit. Even my 3 year old kept asking for, “more meat please!” I will 100% be making this again next year.

  7. Barry says:

    Have to agree with you This recipe produced the best smoked beef tenderloin I’ve cooked or eaten and the white wine sauce was awesome on garlic mashed potatoes as well.

  8. Murray says:

    How do you rest the tenderloin after low&slow cook & before the reverse sear? Wrap in foil / other? Loose or tightly wrapped? With butter / juices / other or dry?

    Do you also rest it after the reverse sear? If so, how?


    1. Hey Grill Hey says:

      Usually I just let it rest uncovered on a plate, but you can cover it if you’d like. No rest after the sear.

  9. Wes says:

    This recipe was easy and delicious. Thank you.

  10. Kimmie says:

    Made this for Christmas last year and my family still talks about it! Can’t wait to make it again this year!!! Absolutely amazing. Use the best quality beef you can find!