Beef Tenderloin on Pit Boss Pellet Grill

Beef Tenderloin is incredible cooked on the smoker. We're using the reverse sear method to create an incredible smoky season, and so finishing it over a hot grill for that perfect sear, and so slicing it into medallions to serve.

This post is sponsored by Beef. It's What's For Dinner. on behalf of the Beef Checkoff. All opinions are my own.

Whether a holiday dinner or special occasion, various cuts of beef create a great option for crowds, and can be adapted for use on a grill or smoker. Our smoke roasted beefiness Tenderloin is the perfect example. This footstep by pace process follows the opposite sear method to give you the perfect, tender smoked beef Tenderloin every fourth dimension.

But get-go permit's talk about Beef Tenderloin.

What is Beefiness Tenderloin  — The Cut

Beefiness Tenderloin is a musculus that comes from the rear or courage of the moo-cow beneath the ribs. This location is why this lean and tender cut is so sought afterwards. Beef Tenderloin is the near tender beef muscle that comes from the surface area under the courage of the animal. That is why the luscious, soft, and buttery flavor of tenderloin is so delicious.

Nosotros like to simplify the whole tenderloin into three parts.

• The Butt
• The Center Cut
• The Tail

Have questions on various grades of beef? Check out this great article on the grading organisation from Beef. It's What's For Dinner. when making a determination on buying beef tenderloin.

How to Trim Beef Tenderloin

When buying a whole beef Tenderloin, you will see either peeled or unpeeled. Unpeeled has the argent peel and surrounding muscle even so on it, often referred to as "the chain". Peeled typically has all of that removed (and much easier for when you lot trim). Regardless of which you find, you will still need to practise some trimming. For our smoked beef Tenderloin, we are using the eye cutting.

Pro-Tip – Buying large beef cuts, like tenderloin, prime rib, or strip loin is a neat way to relieve money. But trim and and so cut upwardly the steaks, and vacuum freeze until y'all're ready to utilise them.

Beginning, trim off the tail, or the thinner tapered side and then the middle cut tenderloin is a consequent size. This is important for consistent internal temperature while cooking.

Choice – You can tuck the tail back and tie it along the tenderloin, this method is common when roasting in the oven. For this recipe, cut off the tail and employ for a stir fry.

Adjacent, cut off the butt end. There will be a few areas of muscle that are loose or were removed when separating the loin, such as the concatenation. Bring the knife forth the edge of the loin on the butt terminate and remove the flap meat and and so bring a vertical piece to remove barrel from the tenderloin for the same consistent size. Save this trim, or barrel, for smaller steaks, or to cook for sliced steak sandwiches.

Finally what is left is the center cut beef Tenderloin. Remove the silver skin and larger pieces of fat. This is the stride where you can piece into Filet Mignon from the center cut of beef if you wanted to brand individual steaks. Leaving the eye cutting tenderloin whole (sometimes referred to as the Chateaubriand steak) for the smoker is much easier for smoking and grilling, otherwise known every bit the opposite searing method.

Looking for a good Filet recipe? Check this 1 out.

What Is The Best Seasoning for Beef Tenderloin on the Grill or Smoker

Our go-to beefiness dry rub is a simple mix of equal parts kosher salt, coarse basis pepper, and granulated garlic (not garlic powder). This cutting is lean and succulent on its own, and then nosotros simply want to compliment the bulky flavor.

How to Contrary Sear Beef Tenderloin – Smoke Roasting

For fume roasting we follow our basic contrary sear method. This incorporates a woods smoke flavor contour, and then finish with roasting temperature, or high oestrus, to become the exterior texture expected in a roasted tenderloin.

What is the reverse sear method?

• Smoke – Procedure in which the lower rut and smoke will season the meat. We apply apple forest and smoke at 250 degrees F until the internal temperature of the meat reaches 130 degrees F. The Tenderloin is non washed yet, we are going to continue cooking over loftier heat to our desired finishing temperature of 145 degrees F.
• Sear – When the beefiness tenderloin reaches the desired fume internal temperature of 130 degrees, remove the meat and add it to a loftier heat to finish. (Grill, Broiler, or cast fe pan). In this case we removed the meat, then increased the temperature of the grill (getting it nice and hot), and then finish it by searing it over the hot grill. Alternatively you can finish it in a searing hot bandage-atomic number 26 pan, if your pan is large plenty for your loin.

• Remainder – Critical step to remove the meat from the grill at your desired internal temperature, which for us is 140 degrees F, and let rest for fifteen. The internal temperature will rising to 145 degrees F. The resting period allows the cells to absurd slowly and absorb the moisture back in and so the meat stays juicy.

What Internal Temperature Exercise I Cook Whole Beef Tenderloin To?

For this cut and for a crowd we cook the beef tenderloin to medium rare, or 140 degrees Fahrenheit (it will temp up to 145, meet below). Be sure temperature is taken in diverse areas of the beef tenderloin using a good instant read thermometer.

Pull at 140 degrees F, because of the cooking process called carryover cooking. The internal temperature of the meat will continue to ascension another five degrees to the target temperature of 145 degrees F as it rests. This avoids overshooting the target temperature. You lot tin check out this link on boosted details on determining doneness.

What to Serve With Smoked Beef Tenderloin

Add a simple finish to the beefiness tenderloin with a compound herb butter. This can likewise be modified equally a pan sauce. Simply combine room temperature unsalted butter, finely diced herbs, finely grated garlic, and a touch on of salt. Add together to the sliced steak as you plate and it will cook into the tender meat.

Pro Tip – Use a fine mesh cheese grater for the peeled garlic, information technology is so much easier than mincing using a knife.

For sides, beef tenderloin is perfect with grilled broccolini, roasted potatoes,  or your favorite sautéed greens.

Piece the beef tenderloin in small medallions of 2 to 3 ounces each and serve ii to a plate. Now go catch your beef tenderloin, invite your friends over for a keen memorable meal, and become smoking!

Recipe for Smoked Beef Tenderloin – Reverse Seared

• ▢ 1 3-4 pound heart cut Beefiness Tenderloin, trimmed
• ▢ 1 tablespoon actress virgin olive oil

Dry out Rub

• ▢ 1 ½ tablespoons kosher salt
• ▢ 1 ½ tablespoons coarse ground pepper
• ▢ 1 ½ tablespoons granulated garlic

Compound Butter

• ▢ 4 tablespoons unsalted butter, room temperature
• ▢ 2 peeled garlic cloves, grated
• ▢ 1 tablespoon finely diced rosemary
• ▢ ¼ teaspoon kosher salt

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• Trim beef tenderloin. Cut off the tail, remove the butt end for a uniform center cut whole tenderloin, relieve the scraps for other dishes. Remove the argent skin and excess fatty.

• In a minor basin, combine dry rub ingredients. Coat the trimmed beef tenderloin with the olive oil, and liberally apply the dry out rub to the tenderloin. Cover tenderloin in plastic wrap and shop in the refrigerator for 2-iii hours prior to cooking.

• Remove the tenderloin from the refrigerator and remove from plastic wrap. Prepare your smoker using apple or other fruit wood at 250 degrees Fahrenheit.

• Place the tenderloin on the smoker until the internal temperature reaches 130 degrees. This should take approximately 45 minutes to an hour. Once the temperature of the meat reaches 130 degrees remove tenderloin.

• Prepare grill for high heat or straight grilling. Grill tenderloin iii minutes per side and remove when the internal temperature of the tenderloin is 140 degrees F, about viii – 12 minutes total. You lot will find the tenderloin has roughly three sides equally information technology smokes and makes it piece of cake to rotate.

• Remove from heat and let rest prior to slicing, this is when carry over cooking volition take the internal temperature to 145 degrees F. Fix compound butter by combining all ingredients in a small bowl. Slice the tenderloin into two-ounce medallions, and serve 2 to a dish. Using a spatula add together virtually ½ tablespoon of chemical compound butter to the warm steak where it will cook.

Find the perfect wine pairing at the Vindulge Vino Shop

Calories: 98 kcal | Carbohydrates: two 1000 | Protein: i g | Fat: ten g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 thousand | Monounsaturated Fat: iv yard | Trans Fatty: 1 g | Cholesterol: twenty mg | Sodium: 1844 mg | Potassium: 47 mg | Cobweb: ane yard | Sugar: 1 g | Vitamin A: 241 IU | Vitamin C: i mg | Calcium: 12 mg | Iron: 1 mg

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What Wine to Pair with Smoked Beef Tenderloin?

Beef Tenderloin is a lean cut of beefiness packed with flavor. Which ways for wine, a less tannic vino is best like a Merlot from Sonoma or Washington land, or Rhone Valley Syrah. You lot can read more than about pairing at this link.

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Other Opposite Sear Beef Recipes

• Reverse Sear Ribeye Steak Tacos
• Reverse Sear Ribeye

Sides For Smoked Beef Tenderloin

• Grilled Broccolini
• Grilled and Glazed Carrots

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Source: https://www.vindulge.com/smoked-beef-tenderloin/

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