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.
1 1/2 lb Beef Tenderloin
1 Garlic Clove, Minced
1/2 tsp Oregano, dried
1 tbsp Red Onion, minced
1/2 tsp Salt
1/8 tsp Black Pepper
1/4 cup Olive Oil
1/4 cup Parsley, Chopped
1 tbsp Red Wine Vinegar
To Taste, Steak Seasoning
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.
Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
Truss the tenderloin with butcher’s twine. Drizzle olive oil on the tenderloin, then season. Set aside.
Prepare the chimichurri by whisking together the olive oil, vinegar, parsley, red onion, garlic, oregano, salt, and pepper in a mixing bowl.
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.
Increase the temperature to 400° F. Grill over open flame for 5 minutes, turning until all sides are lightly charred.
Remove the tenderloin from the grill and allow to rest for 10 to 15 minutes, then slice and serve warm with chimichurri.
Beore cooking the tenderloin, take a thin, flexible knife to cut and remove all of the silver skin off of the tenderloin