Beef Tenderloin - smoke or grill?

[scott french]

I'm going to prepare a beef tenderloin along with a spiral slice ham and cornish game hens. For the beef tenderloin, should I grill or smoke it? Either way, I want it to end up medium rare. My guess is smoking will take longer. I've never had smoked beef tenderloin. Which tastes better?

 

[SecondHandSmoker]

I'd smoke the tenderloin if it were me.

Smoked Beef Tenderloin - Learn to Smoke Meat with Jeff Phillips

We did this smoked beef tenderloin for Christmas but it's a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender

www.Smoking-Meat.com

 

[Brokenhandle]

I'd smoke the tenderloin if it were me.

Smoked Beef Tenderloin - Learn to Smoke Meat with Jeff Phillips

We did this smoked beef tenderloin for Christmas but it's a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender

www.Smoking-Meat.com

I agree with Stu, SecondHandSmoker and smoke it. Went and looked at Jeff's thread on the beef tenderloin...what do you know, an ad popped up and he was making peach dump cake!

Ryan

 

[SecondHandSmoker]

I agree with Stu, SecondHandSmoker and smoke it. Went and looked at Jeff's thread on the beef tenderloin...what do you know, an ad popped up and he was making peach dump cake!

Ryan

One of these days I've got to try Jeff's peach dump cake.

 

[bauchjw]

Do both! Smoke at 275 until 120 ish IT, pull, rest for a bit, then sear on high heat grill for about 1 minute per side for reverse sear!

 

[Newglide]

I do mine like bauchjw . The only way to do it.
I season with SPOG and leave it in the fridge for a few hours first.
It doesn't take as long as you would think. If I remember right it was about an hour and a half or so

 

[lowcountrygamecock]

APL recipe for the win!!

 

[kilo charlie]

SMOKE IT!

 

[Kevin DeShazo]

Slow smoke and finish with a reverse sear for the win

 

[jcam222]

Come by me in on some low temp smoke followed by hot sear. Only other option I’d use for a whole tenderloin would be sous vide with a reverse sear.

 

[gmc2003]

Alright you have about a 50/50 split on smoking vs. grilling(reverse sear). I'm gonna toss out another option. Season with your favorite rub. Then wrap that sucker in bacon and cook it at 250* with indirect heat. Pull it and tent it at 120* and let the carryover bring it up to 125*. If you want true rare pull at 115*.

Chris

 

[clifish]

All great suggestions above, below is a thread from the master of tenderloins Robert tx smoker

Smoked Pepper Crusted Beef Tenderloin: Best Meal Ever!! (Long & Lotsa Pics)

Of all the different cuts I've had from CPB, I never got the tenderloin. Matter of fact, I had not bought or eaten filet mignon for the better part of 15 years. There are several other cuts that are extremely good, very flavorful, and at a much lower price point. When I did my last online order...

www.smokingmeatforums.com

 

[Steve H]

Do both! Smoke at 275 until 120 ish IT, pull, rest for a bit, then sear on high heat grill for about 1 minute per side for reverse sear!

Yup. I was going to suggest the same.

 

[Gonna Smoke]

Do both! Smoke at 275 until 120 ish IT, pull, rest for a bit, then sear on high heat grill for about 1 minute per side for reverse sear!

Like a couple of others, this is what I would do. Only difference for me is I'd pull it off the smoker at 115℉ and then sear, we like our steaks rare...

 

[G8trwood]

Answer is always really low smoke followed by hot sear ;)

 

[GrumpyGriller]

I'm doing one for Christmas as well on my pellet smoker and a couple of additional smoke tubes!

My plan is to tie it up with butcher's twine to help it cook evenly then...

• Light mustard rub as a binder
• SPG or Holy Cow Rub
• Salt-Free Garlic & Herb seasoning (enough salt from above)
• Smoke @ 225 until about 110-115
• Rest for 15-20 min
• Sear to get the crusty char 'til 120
• Rest for 15-20, slice and serve
• Fresh-prepped Chateaubriand red wine sauce
• Fresh-prepped Bearnaise sauce

 

[fltsfshr]

I marinate mine in low salt soy, Rainwater Madeira and minced garlic for 4 hours then let it air for one. I save some of the marinade for sauce (add tarragon and onion). I sprinkle black pepper on it while it airs..
I do a sear first at 600(+-) for 60 seconds a side. Sometimes I move them halfway through each side to cross sear it. Then I move it onto a high rack with a clay plate underneath until it hits 120 IT (RMR). Let it rest for a couple minutes and serve it like a Chateaubriand with Bearnaise (try whole green peppers in it) surrounded by puree and legumes. Some crumbled gorgonzola on top is a nice variation as are small portabellas filled with sauce and gorgonzola around the sides. If I'm making it for a smaller group I cut the tenderloin into 2-3" pieces and use the same technique.

That was a lot of words to roast a piece of beef but it works.

 

[LoydB]

I like to s&p and do a quick pan sear all sides, then sous vide at 129.5 for 6 hours, crash the temp in an ice bath, then pat dry and smoke for a couple of hours, finish with a sear on the grill.