Smoked Beef Tenderloin

Cook Time

60 Mins

Cooking Method

Smoking

Cuisine

Latin-American

Difficulty

Moderate

Prep Time

15 Mins

Servings

4


Ingredients


1 1/2 lb Beef Tenderloin

1/8 tsp Black Pepper

1 Garlic Clove, Minced

1/4 cup Olive Oil

1/2 tsp Oregano, dried

1/4 cup Parsley, Chopped

1 tbsp Red Onion, minced

1 tbsp Red Wine Vinegar

1/2 tsp Salt

To Taste, Steak Seasoning



Cooking Instructions


The king of steaks gets a wood-fired upgrade in this easy and elegant Smoked Beef Tenderloin. The whole tenderloin is trussed and seasoned with your favorite steak seasoning to add delicious savory flavor without overpowering its natural flavor. The tenderloin is smoked low until perfectly tender, then seared to get the charred crusty exterior. Slice and serve with a fresh and tangy chimichurri sauce that compliments the flavor of the beef.  

Wood Pellet Recommendation 

In order to help bring out the smoky flavor in this recipe, we recommend using our Tennessee Whiskey Barrel Hardwood Pellets

Beef Internal Temperature Guide

  • Rare: 120°F - 130°F
  • Medium Rare: 130°F - 135°F
  • Medium: 135°F - 140°F
  • Medium Well: 145°F - 155°F
  • Well Done: 155°F and up. 
  1. Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
  2. Once the fire is lit, preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  3. Truss the tenderloin with butcher’s twine. Drizzle olive oil on the tenderloin, then season. Set aside.
  4. Prepare the chimichurri by whisking together the olive oil, vinegar, parsley, red onion, garlic, oregano, salt, and pepper in a mixing bowl.
  5. Place the tenderloin on the grill grate and smoke for 30 to 45 minutes, until an internal temperature of 115° F. Remove the tenderloin from the grill and rest for 10 minutes.
  6. Increase the temperature to 400° F. Grill over open flame for 5 minutes, turning until all sides are lightly charred.
  7. Remove the tenderloin from the grill and allow to rest for 10 to 15 minutes, then slice and serve warm with chimichurri.


Special Tools


  • Butcher’s Twine
  • Mixing Bowl
  • Whisk



Tips:


Before cooking the tenderloin, take a thin, flexible knife to cut and remove all of the silver skin off of the tenderloin



Diet Info


  • Low Carb