Today we're making the Smoked Beef Tenderloin Recipe that I made for Lake Austin Food and Wine Festival, smoking it on our pellet grill and then using the reverse sear method on the Blackstone Griddle (or you can use a super hot pan).

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I'm giving you my recipe for the marinade I used (which we had droves of people come up and ask for) but you can use any marinade or dry rub with this method.

This is one of the best methods for whole beef tenderloin on the grill, but as always I want you to push yourself to be creative and bold as you grow as a cook, so experiment with this same method and try other flavor profiles by creating your own marinades.

Beef Tenderloin is a special occasion dish best for a party of 8 or for holidays, birthdays, and anniversaries. People tend to think of beef tenderloin as expensive, but it's certainly less expensive than 8 people eating filet mignon at a steakhouse.

This video is inspired by our Smoked Beef Tenderloin Recipe blog post where we have a printable recipe and guide: [ Ссылка ]

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Smoked Beef Tenderloin On The Pellet Smoker:

1 beef tenderloin, trimmed
1 c. maple syrup
2 garlic cloves, pressed through a garlic press
1 large shallot, diced as fine as possible
1 T. fresh thyme, chopped
1 T. fresh sage, chopped
1 t. kosher salt
½ t. black pepper

In the video, I used a beef tenderloin from Costco and was surprised to see that it was pre-trimmed when I opened it up. You will still need to remove the heel by slicing that off and making a more uniform shape. Don't discard the meat because we can use all of this delicious and expensive cut of beef.

Any excess silverskin is removed by moving the knife under the strip of silverskin and pressing the blade up into the stringy mass of connective tissue. Then just wiggle wiggle along this edge removing strips of silverskin as you go.

Finally, we'll remove the tip only because it will dry out in the smoker. Save this for sandwiches or fajitas for another day.

After whipping up the marinade, I soak my beef tenderloin overnight, turning once. In the morning I dusted with salt, pepper, garlic powder, and onion powder, before smoking at 250°- 300°.

For wood pellets, I used a competition blend of Oak, Pecan, and Hickory, but I think a lot of woods would be really nice with this smoked beef tenderloin.

Insert a meat thermometer and pull the roast at 10-15 degrees before your target temperature...120-125 Rare, 130-135 Medium Rare, Medium 138-140, Medium Well 140-145, Well done - Over 145.

Then, I oiled up my griddle and reverse seared it on all sides. Gave it a good rest, and then cut medallions. Serve with the pan drippings which are a little sweet and garlicky from the marinade.

I have tons of side dish recipes on my cooking website which go great with this recipe, so make sure to check it out for more ideas.

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Any questions or concerns about this beef tenderloin (reverse sear method) recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.

Thanks, Sarah Penrod & Team :)

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