Howdy folks, and thanks for stopping by the website! If you have a nice beef tenderloin ready and you are looking for the best way to prepare a special dinner, you’ve come to the right place. Tenderloin can be an expensive cut of beef, so most people don’t have a lot of practice at it. Don’t worry – cooking a beef tenderloin the right way is simple and easy – the video tutorial will take you step by step or you can jump straight to the recipe below.
What Part of the Cow does the Tenderloin Come From?
Tenderloin gets its name because it lays right over the animals upper back. The muscle just sits up there, not getting much use, and because of that, the meat is tender and delicious.
How to Prepare the Beef Tenderloin
On one end of the tenderloin, there will be a smaller, narrow piece of meat. Fold that under the tenderloin and use a string to tie the tenderloin in place. See photo for example:
Remove the beef tenderloin from the ice box and let come to room temperature before cooking.
Season well. You can use a wet marinade or a dry rub – we’ve provided recipes for both.
Tip: The biggest mistake people make on these is under seasoning. Cover over the top, bottom and sides well and rub the seasoning into the meat.
Sear the Beef Tenderloin Before Smoking
Sear the beef tenderloin on all sides until you have a good char and some good color on the meat. While you’re doing this, get the smoker preheated to about 240 – 250.
Smoking the Beef Tenderloin
Get the smoker going with hardwood lump charcoal with some mesquite wood chips to bring out that delicious, smoky flavor. Keep it at about 250 degrees.
When the beef tenderloin reaches 120 degrees, remove from the smoker and tent it with some aluminum foil. While tented, the temperature will rise to about 125 degrees, which is about where we want it.
This method of cooking beef tenderloin is guaranteed to result in the most mouth-watering, tender piece of meat you’ve ever had, hands down!
Products Used in This Recipe
Side Dishes for Beef Tenderloin
- Garlic Parmesan Green Beans
- Twice Baked Potatoes
- Oven Roasted Red Potatoes with Bell Peppers & Onions
- Cheesy Green Onion & Scalloped Potatoes
- Cast Iron Cornbread
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Fool Proof Beef Tenderloin – Cowboy Kent Rollins
- 5 to 6 lb. beef tenderloin trimmed
Seasoning Method 1
- ⅓ cup mayonnaise
- ⅓ cup yellow mustard
- 4 tablespoons Worcestershire sauce
- 2 tablespoons avocado oil
- 4 teaspoons ground thyme
- 3 teaspoons rosemary
- 2 tablespoons coarse ground black pepper
- 2 tablespoons kosher salt
- 3 tablespoon Kent’s Original seasoning or salt and pepper or your favorite all-purpose seasoning
Seasoning Method 2
- 4 tablespoons Kent's Original Seasoning, or your favorite all-purpose seasoning
- 3 tablespoons coarse ground black pepper
- Pat the tenderloin dry with paper towels. Set on the counter for about 30 minutes, to allow the tenderloin to warm up.
- Fold the tail end of the tenderloin under to create an even thickness though the whole loin. Tie the loin up with Butcher’s string from end to end (see video for instructions).
- For Seasoning Method 1:
- In a small bowl whisk together all the ingredients except the Original seasoning.
- Generously spread the mixture evenly over the loin. Generously season all sides with the Original seasoning, or substitute.
- For Seasoning Method 2:
- Generously rub the Original Seasoning, or substitute over the loin. Repeat with the black pepper.
- Clean and preheat the grill to 425 degrees F. Place the tenderloin over the fire and sear for about 2 to 3 minutes on each side. Be sure to get an even charred color on all sides.
- Preheat the smoker to 225 to 250 degrees F. Place the tenderloin on the smoker and shut the lid. Add some mesquite chips to the smoker and cook for about 15 minutes, then flip and cook another 15 to 20 minutes, or until the internal temperature is 120 degrees F. Remove from the smoker and lightly cover the loin with aluminum foil for about 15 minutes to let the temperature rise to about 125 degrees F. Slice and serve.