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Top down shot of a plate of three slices of smoked beef tenderloin with herbed butter on top and horseradish sauce next to it.

Smoked Beef Tenderloin

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Resting Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Smoker
  • Cuisine: American


The BEST smoked beef tenderloin recipe! Delicious, decadent, and option to serve with herbed butter, horseradish sauce or chimichurri!



Smoked Beef Tenderloin

  • 34 pounds of beef tenderloin, ends trimmed
  • kosher salt
  • ground black pepper
  • cooking twine
  • 23 tablespoons butter
  • 23 sprigs fresh thyme or rosemary

Herbed Butter:

  • 34 tablespoons butter, softened
  • 1 teaspoon garlic, minced
  • 12 tablespoons fresh parsley, chopped
  • pinch of salt

Horseradish Sauce:

  • 23 tablespoons prepared horseradish
  • 1/2 cup mayo
  • 1 teaspoon garlic, minced
  • 1/8 teaspoon lemon juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper


  1. Prep Beef Tenderloin: Season tenderloin with kosher salt and ground black pepper. Tie beef tenderloin with kitchen twine (see video tutorial here or photo tutorial above within body of post).  Let come to room temperature (approx. 1 hour).
  2. Prep Smoker: Ensure grill grates are clean and preheat smoker to 225 degrees F. 
  3. Smoke Tenderloin: Place tenderloin directly on the smoker. Close lid and let smoke until the internal temperature reaches approx. 122 degrees F at the thickest part of the tenderloin. Use a dependable internal meat thermometer or probe to track your internal temp. 
  4. Sauce Prep: Meanwhile, combine the Herbed Butter ingredients in a small bowl; stir to combine and set aside. Combine the Horseradish Sauce ingredients in a small bowl; stir and place in the refrigerator. 
  5. Sear: Bring a large cast iron skillet to medium-high heat. Add butter and let melt. Add thyme and move around pan. Sear smoked beef tenderloin on each side for 2-3 minutes or until the internal temp reaches 127 degrees F. 
  6. Rest + Serve: Remove from cast iron skillet and let rest 10-15 minutes. The internal temperature will continue to rise while resting. (The final temperature of a medium-rare beef tenderloin is 130-135 degrees F). Slice and serve with herbed butter, horseradish sauce, candied carrots and potatoes au gratin gruyere


  • Serving Sauces: we love the horseradish sauce, but a chimichurri sauce is also amazing here! Or if you have leftover pan juices – make a Beef Tenderloin Sauce!
  • Cook Time: there are so many variables that go into the total cook time on a smoker such as wind, humidity, hot spots, etc. Use an internal meat thermometer to track your internal temp.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.


  • Serving Size: 6 oz
  • Calories: 339
  • Sugar: 0.3 g
  • Sodium: 380 mg
  • Fat: 19 g
  • Carbohydrates: 1.9 g
  • Protein: 37.8 g
  • Cholesterol: 130.5 mg