Smoked Whole Beef Tenderloin on the Pellet Grill

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This smoked beef tenderloin recipe brings together the rich tenderness of beef tenderloin with the incredible flavor of wood smoke. With a horseradish garlic butter rub and a simple reverse sear technique, this smoked tenderloin is an indulgent centerpiece worthy of any special occasion.

When it comes to show-stopping main dishes, few dishes can match the elegance and indulgence of a perfectly smoked beef tenderloin. This ultra-tender cut is the most prized of all because of its melt-in-your-mouth texture and rich flavor.

By slowly smoking the tenderloin first over wood smoke, then searing it over high heat to create a gorgeous crust, you achieve the ultimate tenderloin experience. The gentle smoke adds incredible depth of flavor, while the reverse sear technique ensures an evenly cooked interior with the perfect hint of rose in the center.

Slathered with a delicious garlic butter rub (just like we used on our Smoked Prime Rib), this smoked beef tenderloin is sure to impress your guests. Whether you’re celebrating a holiday or making it just because, once you’ve tasted smoked tenderloin, you’ll never go back to boring old roasted beef again!

Filet Mignon vs Beef Tenderloin – What’s the Difference?

Filet mignon is a smaller cut that comes from the absolute most tender part of the beef tenderloin. It’s an oblong shape and typically weighs between 8-12 ounces. The filet is prized for its incredibly tender, buttery texture since it’s a muscle that doesn’t get much exercise on the cow.

The beef tenderloin refers to the entire cylindrical piece of meat that the filet mignon is cut from. A whole beef tenderloin can weigh 4-6 pounds or more. It’s considered one of the most luxurious and expensive cuts on the steer because it produces incredibly tender steaks like filet mignon along its length.

Why You’ll LOVE this Smoked Beef Tenderloin Recipe:

• Feeds a Crowd with Different Doneness Preferences. Since the tenderloin tapers down in thickness at the ends, those portions will cook faster. This allows you to have more well-done pieces for those who prefer them, while the center stays a perfect medium-rare. It’s an easy way to please everyone!
• Incredible Smoky Crust. The reverse sear method of smoking first then searing creates an amazingly flavorful crust on the tenderloin. It has a similar mouth-watering outer texture to prime rib, but with even more concentrated beef flavor.
• Over-the-Top Delicious Rub. The horseradish garlic butter rub is the ultimate indulgence. It adds an incredible punch of flavor while keeping the tenderloin incredibly juicy.
• Simple Recipe. While this smoked tenderloin looks (and tastes) ultra-fancy, the hands-off cooking method is incredibly simple. Just smoke, sear, and get ready for oohs and ahhs.

Ingredients for Smoked Beef Tenderloin with Horseradish Crust

For this incredible smoked beef tenderloin, you’ll need a whole beef tenderloin roast and ingredients for both a spice rub and an outrageously flavorful horseradish garlic butter rub. Here’s what you need:

• Whole Beef Tenderloin – Look for one that is 5-6 pounds. Smaller tenderloins may require adjusting the rub amounts.
• Texas-Style Rub – This provides the initial seasoning base. You can use a store-bought blend or make your own using this Texas style rub recipe. 
• All-Purpose Seasoning – We like our own Shake That All Purpose Seasoning, but any all-purpose blend works.

Ingredients for the Horseradish Garlic Butter Rub:

• Butter – Be sure your butter is allowed to soften at room temperature before you begin making your rub. 
• Prepared Horseradish – Look for the type that says “Prepared Horseradish”, usually found near the pickles and condiments in the grocery store. We like the Bookbinder’s brand of prepared horseradish that comes in a squeeze bottle.
• Worcestershire Sauce
• Dijon Mustard
• Mayonnaise
• Garlic Cloves – Finely minced. You can mince your own garlic or use the pre-minced kind found at the grocery store. 
• Fresh Rosemary – Finely minced.
• Kosher Salt and Pepper

Ingredients for the Basting Sauce:

• Butter
• Garlic Cloves

How to Smoke a Beef Tenderloin on the Pellet Grill

Preparing the Beef Tenderloin

The first step is properly prepping the beef tenderloin. Pat the whole tenderloin dry thoroughly with paper towels. This helps create a dry surface for the rub and seasoning to really adhere to.

Tip: If you are smoking a whole beef tenderloin with the tail portion (the thinner end), use butcher’s twine to fold the tail over and tie it in place so the tenderloin is even in thickness. This helps the thinner tail from overcooking.

You can also trim your whole tenderloin down to a smaller 2.5-3 lb piece that is even in thickness, then cut individual filets from the trimmed portions to cook later.

Then, generously season the tenderloin all over with a 50/50 blend of Texas-style rub and all-purpose seasoning. 

Tip: For even more concentrated flavor, you can place the seasoned tenderloin uncovered on a wire rack set over a baking sheet and refrigerate overnight. This dries out the surface a bit more for better seasoning penetration.

Make the Horseradish Garlic Butter Rub

Next, make the incredible horseradish garlic butter rub. Combine the softened butter, prepared horseradish, Worcestershire sauce, dijon mustard, mayo, minced garlic, minced rosemary, and salt and pepper in a bowl. Mix well until fully incorporated. Then spread this glorious mixture in an even layer all over the seasoned tenderloin.

Tip: The recipe for the horseradish garlic butter rub is just the right amount for a 5-6 pound beef tenderloin. If your roast is smaller than that, you may want to adjust the recipe down.

Smoking the Tenderloin

Preheat your pellet smoker to 225°F using your favorite hardwood pellets. Place the seasoned and rub-coated tenderloin directly on the grill grates once preheated. Close the lid and smoke until the internal temperature of the meat reaches 100-105°F, about 1 to 1.5 hours.

While it smokes, prepare a simple basting sauce by melting 1/2 stick of butter with 2 cloves of minced garlic.

Reverse Searing for a Gorgeous Crust

Once it hits 100-105°F internally, remove the tenderloin from the grill. Increase grill temperature to 450°F to prep for reverse searing.

When the grill hits 450°F, return the tenderloin, positioning any thinner tapered ends toward the hotter areas. Sear for 10-15 minutes, flipping and basting frequently with the garlic butter sauce until it reaches 120-125°F for medium-rare.

To get a nice crust all over, rotate the searing tenderloin 90 degrees every couple minutes.

Tip: If your pellet grill has an open-flame option, then adjust the baffle plate/diffuser to sear the beef over the open flame.

Resting and Slicing

Transfer the tenderloin to a cutting board and tent loosely with aluminum foil. Let the meat rest for 15-20 minutes before slicing into 1/2 to 3/4-inch medallions. The temp will rise 5-10 more degrees during this rest.

For best results, we highly recommend serving with our homemade horseradish sauce. The creamy heat is an amazing compliment.

Other Recipe Tips:

Since a beef tenderloin doesn’t get cooked to that high of an internal temp (we aimed for 115 degrees F because we like a good rare, medium-rare) you want to start off the smoker at a lower smoking temp of 200 degrees F to be able to leave the beef on the grill for longer to develop more smoke flavor.

FAQ’s about Smoked Beef Tenderloin

What Wood Pellets are Best for Smoking a Beef Tenderloin?

For smoked beef tenderloin, you’ll want to choose a wood pellet flavor that can stand up to the rich beef flavor without overpowering it. My top recommendations are:

• Oak – This is a classic pairing with beef that provides a robust, woodsy smoke flavor. Oak is bold yet mellow.
• Hickory – If you want a stronger, more bacony smoke taste, hickory is an excellent option for beef.
• Fruit Woods – Milder fruit wood pellets like cherry, apple, or pecan provide just a touch of sweet, smoky essence that compliments beef nicely.

You can’t go wrong with a competition blend pellet either. The combination of hardwood smoke flavors works beautifully on beef tenderloin.

How Long Will It Take to Smoke the Tenderloin?

There are a few factors, like the temperature of the smoker and the thickness of the tenderloin that affect the smoking process, but you can estimate about 1 to 1.5 hours of total smoke time to reach 100-105°F internally. Then another 10-15 minutes for the searing process.

Can I Smoke Beef Tenderloin Ahead of Time?

Yes, you can absolutely smoke the tenderloin up to the point of searing a couple of days in advance. Once smoked, allow it to cool completely, then refrigerate until ready to sear and serve. This makes it a great make-ahead option for easy entertaining.

How Much Beef Tenderloin Per Person?

When purchasing beef tenderloin, estimate about 8-10 ounces per person for a main course portion. A whole 5-6 pound tenderloin can feed 8-10 people comfortably with some leftovers.

If serving tenderloin as an appetizer course, then you can estimate 4-6 ounces per person.

What to Serve with Smoked Beef Tenderloin?

Since you’ve already fired up the pellet grill, take advantage by throwing some vegetables or other sides on there too!

Grilled asparagus, smoked twice-baked potatoes, and grilled Caesar salad would all pair beautifully. Don’t forget some crusty bread to soak up every last bite of the tenderloin’s juices and a creamy horseradish sauce to serve on the side!

We also served our smoked beef with another steakhouse favorite – an iceberg wedge salad with blue cheese crumbles, sweet balsamic glaze drizzle, and candied pecans.

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