This incredibly tender, reverse seared smoked beef tenderloin is simple and delicious that is perfect for any special occasion. Step aside prime rib, this one may just have you beat!
Combine the salt, pepper and garlic in a jar. Cover and shake to mix well.
Preparation
Cut off any large chunks of fat and remove the silver skin.
Fold the thin end of the tenderloin over and secure it with butcher's twine. This will help the beef retain its shape as it cooks.
Sprinkle the SPG over the beef. Make sure you get all sides.
Smoking
Set up the grill to indirect heat and bring the temperature to 275 degrees. Add your wood chunks. We used Hickory.
Place the beef on a raised baking rack on a sheet pan and place it on the grill.
Let the beef smoke gently until the internal temperature reaches 130 degrees.
Searing
When the temperature reaches 130 degrees, remove the tenderloin and reconfigure the grill for direct heat. When the beef reaches 130ºF, it is time to sear it. Remove the meat and set up the grill for direct heat. Increase the temperature to 450ºF. Use the high heat setting for Traeger or other pellet grills that have it.
Remove the beef from the baking rack and place it straight on the grill grate to sear the exterior.
Turn the beef every two to three minutes, making sure to sear all sides, until the internal temperature reaches your target. I removed mine at 140 degrees for a solid medium rare.
Bring the tenderloin inside and tent it with foil, letting it rest for 10-15 minutes.
Slice and serve!
Notes
Reverse Searing: This is a two step process that is often used for thick pieces of meat. First, cook the meat using indirect heat. This will allow the beef to slowly come up to temperature. Second, you will move the meat to a direct heat source that will sear the outside of the beef and provide that delicious, caramelized texture that we all love! It allows the outside of the beef to cook quickly.Internal Temperature: 140 degrees, for a nice medium rare, but cook it to the desires of your guests. This cut of beef is so tender that it can afford to be cooked a bit more if you want.How Long to Smoke: At 275 degrees, it should take about an hour for the internal temperature to reach 130 degrees. Then, it is time to finish the recipe using the direct sear techniques until the internal temperature reaches your desired level of doneness.Silver Skin: Make sure to cut off the excess silver skin but try to keep on some of the fat. Storage: This can be stored in the refrigerator for up to 3 days in a sealed container or ziploc bag. Freezer Friendly: Freeze this by double wrapping it and placing in a freezer safe ziploc bag. We defrosted in the refrigerator and zapped in the microwave for the ultimate in tender leftovers.