Safe Internal Temp for Beef Short Ribs

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If you desire to print your guests this Smoked Beef Tenderloin recipe on the pellet grill is ever a show stopper and great for your next special occasion.

Whether you desire to brand Smoked Filet Mignon or thinly sliced Beef Tenderloin sliders smoking the tenderloin on the pellet grill is a super easy method that everyone will love.

You simply need a few hours and a practiced beef rub and before you know information technology you lot'll be cutting into the about tender piece of meat you've ever tasted.

Even though tenderloin tin can be an expensive cut of meat its rich flavor and a perfect smoke ring are the perfect centerpiece of your next holiday dinner.

• Beefiness Tenderloin– Yous can buy a beef tenderloin trimmed or you can trim it yourself. I recommend buying a tenderloin that is at to the lowest degree 5 lbs. because you'll lose some of the weight when trimming
• Beef Rub– You can buy a store bought rub that y'all like or you tin make your own at home in just a few minutes.
• Oil- I Prefer avocado oil but any cooking oil volition piece of work just fine.
• Garlic Cloves- Roasting the garlic in the butter infuses amazing garlic goodness into the beef
• Rosemary- Requite the steak an earthy season to the garlic herb butter
• Thyme– Is a great herb to infuse with the garlic butter for calculation fifty-fifty more flavor to the tenderloin
• Butter- Basting with herb garlic butter really adds that richness that lean cuts similar tenderloin need.

Footstep By Stride Cooking Instructions

Trimming- I've added a video below if you're non familiar with trimming a whole tenderloin. Make sure you have a precipitous filet knife and it shouldn't take more than than a few minutes. I like to tuck the thin tailpiece underneath and tie off the tenderloin with butcher's twine virtually every 4 inches so the tenderloin cooks evenly. It's not a dealbreaker if you skip this step just it definitely helps

Seasoning– Once the Tenderloin is trimmed and all of the silvery pare and excess fat is removed I lightly castor with a coat of olive oil then liberally season with my beefiness dry rub on all sides. This is sometimes known as a dry alkali.

Smoking: Preheat the smoker to 225 Degrees F. Identify a probe in the center of the thickest function of the tenderloin and smoke for about 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 enhance the temp of the pellet grill to 400 for straight grilling. If you take a gas grill or another grill that can go upwards to a higher temp go alee and have that lit and ready to sear. Sear the tenderloin on all sides giving the meat a quarter turn each time just long plenty to develop a nice chaff on all sides.

Resting: In one case the beef is seared you merely need to permit it remainder for well-nigh 10 minutes before slicing on a cut board.

Slicing: Remove all of the butcher'south twine and start slicing. You can brand thick slices for serving every bit Filet Mignon steaks or sparse slices perfect for making sliders. It'southward all up to yous on how thick you lot prefer to cut the beef tenderloin roast.

Serving: I e'er like to sprinkle a pinch of dainty coarse finishing salt over the filet to bring out that savory flavor. Kosher salt is fine as well if yous accept that on paw.

Trimming Beef Tenderloin Video

What Kind of wood pellets are all-time for beef

I always go with one of the blends when I fume beef I don't want anything with a lot of fruitwood but a little bit in a blend is fine.

If you adopt a milder fume flavor I would avoid Mesquite considering it can be a picayune intense.

At that place are no rules with what season pellets to employ so try out dissimilar blends and see which ones you like all-time.

If you are using a charcoal grill I would recommend hickory or oak forest fries.

Smoked Beef Tenderloin Cooking Tips

Slicing: Because beef tenderloin is so tender it tin be a niggling harder to slice specially when information technology's super rare. I like to smoke the tenderloin to about 135 internal temp whisk is closer to medium. It's nonetheless incredibly juicy but easier to slice sparse. Also only slice what you intend to serve. Leave the rest of the tenderloin whole to slice as needed.

Seasoning: Filet Mignon doesn't have the fat content that a prime rib or a strip steak has then that's why I retrieve a good amount of seasoning and smoking the meat is and then important. Don't exist shy with the beefiness rub, it tin handle it. Yous tin as well add together extra black pepper if you desire to create an even spicier crust.

Resting: Considering we smoked the beef at a low temp you don't need to rest the tenderloin equally long every bit yous would a chuck roast or a brisket. The higher the temp the longer the resting time. If yous are worried virtually the steak cooling down you can tent it with aluminum foil and keep a digital thermometer in the meat to maintain the desired temperature

Sauces: I think that tenderloin is at its all-time when served with a good sauce. My Horseradish Aioli is Classic and my Chesapeake Crab Butter Sauce is what you make when you desire 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 you lot see them with my Mississippi Comeback Sauce.

Roasted New Potatoes, Crispy Zucchini Fries or even smoked Mac and Cheese are all dandy sides with beef tenderloin too.

If you lot 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 make sure to check out my creamy horseradish sauce.

Frequently Asked Questions

Are beefiness tenderloin and filet mignon the same matter?

Beef tenderloin normally refers to the entire cutting whereas Filet Mignon refers to an private steak cut.

Why is beef tenderloin and then expensive?

In that location are just 2 tenderloins on a whole cow so information technology is non as plentiful as a roast that tin can be portioned into many cuts. Information technology'south as well the most tender making information technology highly valued by chefs and customers who bask that cutting.

Is Smoked Filet Mignon The Same every bit Tenderloin

Filet Mignon is only the private steak that is cut from a whole beefiness tenderloin. and then yes it'southward the aforementioned cutting of beefiness but portioned into private steaks.

Should I permit the tenderloin come to room temperature before Smoking?

No, Considering we are using the reverse sear method and smoking at a low temperature we want to make certain the beef tenderloin roast is cold so it has time to absorb more fume.

Practice I need to put a water pan in the smoker while cooking?

Since this is such a short smoking procedure there is no demand for a h2o pan. If y'all desire you tin fill the pan with beefiness stock, carrots onions, and celery along with any extra beefiness fat and make a smoked au jus.

Should I use multiple temperature probes during the cooking process?

If you have the ability it'due south never a bad idea to measure the meat temperature from multiple points. Place one at either finish of the roast and a 2d one in the heart

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Smoked Beefiness Tenderloin

If you want to impress your guests Smoked Beef Tenderloin on the pellet grill is always a evidence stopper and great for big groups.

Form Principal Course

Cuisine American, BBQ

Keyword smoked beef tenderloin

Prep Time twenty minutes

Cook Fourth dimension 2 hours

Total Time 2 hours 20 minutes

Servings 12

Calories 565 kcal

• Pellet Grill

• 5 lbs Beef Tenderloin Cleaned and Trimmed
• 2 tbsp Beef Rub
• 1 tbsp Avocado Oil
• ½ stick Butter
• 2 cloves Garlic
• 1 sprig Fresh Rosemary
• ane agglomeration Fresh Thyme

• Preheat Pellet Grill to 200 Degrees F. place rosemary, thyme, garlic cloves and butter in a heat safe dish or bandage iron. Place in the corner of smoker to cook along with beef.

• Rub downwardly tenderloin on all sides with avocado oil then season liberally with beef rub seasoning. Place Tenderloin on the pellet grill and smoke for about ane 60 minutes.

• Brush with garlic butter after an hour of cooking and so continue to smoke until tenderloin reaches and internal temp of 125 degrees F.

• Once tenderloin reaches internal temp let the beef rest for 10 minutes while you enhance the smoker temp to 400 degrees F. Sear the tenderloin on all sides cooking for about ii minutes per side.

• Brush tenderloin a secind time with remaining garlic butter and let the beef rest for ten minutes befor slicing.

Serving size nearly four ounces. one inch Piece

For tips on trimming see video above.

Only slice what you intend to serve immediately. Leave the rest of the tenderloin whole.

Calories: 565 kcal | Carbohydrates: i g | Protein: 34 g | Fat: 46 m | Saturated Fatty: 20 thousand | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 19 g | Trans Fat: 1 g | Cholesterol: 142 mg | Sodium: 127 mg | Potassium: 584 mg | Fiber: 1 g | Saccharide: one g | Vitamin A: 151 IU | Vitamin C: one mg | Calcium: 23 mg | Iron: 5 mg

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Source: https://grilling24x7.com/smoked-beef-tenderloin-pellet-grill-recipe/

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