How to Cook Beef Tenderloin
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Learning how to cook beef tenderloin is surprisingly simple. Rubbing the beef with Cuso’s all-natural Dust Seasoning, smoking it, and lathering on a sauce like Cuso’s low-calorie Mud or Lava creates a melt-in-your-mouth cut of meat with profoundly developed flavors. While it sounds fancy, the instructions walk you through everything you need to know for temperatures and timing to make a lavish meal, sure to impress.
Why You’ll Love Smoked Beef Tenderloin Recipes
- As the name implies, this is the tenderest cut of meat. When prepared properly, no knives are necessary.
- If you’re not a fan of fattier cuts, tenderloin is just the opposite, having a very delicate flavor.
- In braided form, you definitely get a “wow” factor for presentation.
- The meat cooks quickly and evenly. There’s no need for marinating or complex preparations.
- You’re elevating a meal at home, and giving it restaurant-quality touches. Indulge!
Question for the Chef: What Does Tenderloin Taste Like?
Tenderloin doesn’t have forward beef flavor notes. It’s very mild. Binders and seasoning enhance the tenderloin, as will rich sauces, fresh herbs, and even a bacon weave!
How to Cook Beef Tenderloin
Master making smoked beef tenderloin that’s rich in flavor. Fire up your grill. Follow these simple techniques and pro-tips to enjoy a juicy, succulent centerpiece for your gathering. The braiding not only keeps the meat tender, but it also makes your presentation memorable. Put bright colored vegetables around the platter, making a feast for the eyes.
Prep Time
30 minutes (15 for steak; 15 for teriyaki sauce
Cook Time
10-15 minutes per pound
Resting Time
10 minutes
Teriyaki Smoked Beef Tenderloin
This recipe calls for butterflying the beef tenderloin, then slicing it into three long strands. To butterfly, take a sharp Chef’s knife and carefully slice the meat horizontally. Do not cut all the way through; you want it connected at one end. In this form, the meat opens up like a book.
Ingredients for Teriyaki Beef Tenderloin
- Beef tenderloin
- Olive Oil
- Teriyaki sauce glaze
- Cuso’s Dust Seasoning **
** Cuso’s Maple Bourbon (caramel flavor profile), Dirt® (rich, earthly, slightly sweet), and Gravel (bright, medium heat, great texture) Seasonings are also good options.
Instructions For Smoked Beef Tenderloin
1. Preheat grill to 325
2. Let the Tenderloin come to room temperature
3. Butterfly and open the tenderloin, leaving it attached at the top
4. Slice lengthwise into three strands
5. Braid the butterflied tenderloin to hold its shape during cooking. This maximizes flavor
6. Use a toothpick to secure the end.
7. Rub the braid with a little olive oil (this helps the rub stick)
8. Season all over with Cuso’s Dust Seasoning (or others of your choosing)
9. Smoke for 10-15 minutes per pound
10. In the last 10 minutes of cooking, remove briefly and baste with teriyaki sauce
11. Return to the smoker
12. When the meat reaches an interior temperature of 127°F, remove it from the smoker
13. Let the tenderloin rest for 10 minutes before serving
Ingredients for Teriyaki Sauce (makes about 1 cup):
- ½ c dark soy sauce
- ¼ c water
- 3 tablespoons mirin or sake with a pinch of sugar
- ½ cup soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly minced ginger
- 2 green onions
- 1 clove garlic, finely minced
- 1 tablespoon sesame seeds (optional)
Instructions for Teriyaki Sauce
1. Whisk soy sauce, water, mirin (or sake), soy sauce, and rice wine vinegar in a small saucepan
2. Turn the heat to medium
3. Add the brown sugar, sesame, ginger, garlic, sesame seeds, and the white part of the green onions
4. Simmer everything together until the sugar fully integrates.
5. Continue simmering for 5 minutes so it reduces and gets a little thick
6. Remove from the stove
7. Apply to the beef tenderloin with a pastry brush
8. If there’s extra, you can store it in the refrigerator for a week.
From the PitMaster: Best Smoking Wood for Beef Tenderloin
Use fruit woods like cherry, peach, or apple for subtle sweetness. You can also add pecan and oak into the mix. If you prefer a bolder smoke, lean into hickory. These combinations work well with brisket as well.
Tips For Success With Smoked Beef Tenderloin
- Trim the excess fat and remove the silver skin. This way, smoke penetrates the meat evenly.
- Consider putting your barbecue rub on early. Afterward, transfer the tenderloin to the refrigerator for a few hours (or even overnight). Crust lovers, this one’s for you!
- Keep an eye on your smoker, ensuring the temperature remains between 225°F and 250°F.
- If you’d like a caramelized crust, remove the tenderloin from the smoker when it’s 10 degrees under the finished temperature. Transfer it to a skillet for a quick sear.
- No matter how tempting, don’t slice into the meat until 10 minutes have gone by after grilling.
- Offer some finishing touches, like a wine reduction or compound butter
Mistakes to Avoid When Cooking Beef Tenderloin
- While smoking imparts a lovely flavor, there is such a thing as too much. Avoid mesquite..
- Forgetting to trim. The silver skin makes your meat chewy.
- Over-seasoning. Plan on ¾ mixed herbs and spices for a 4-pound tenderloin.
- Putting the smoker temperature too high. This easily dries out the beef.
- Forgetting to check the internal temperature of the meat. If possible, invest in a reliable meat thermometer.
- Not resting the meat. The juices all flood out instead of redistributing.
Filet Mignon vs. Beef Tenderloin
Filet mignon steaks are individual cuts that come from the narrowest part of a tenderloin because that area is very lean. The tenderloin is the entire loin muscle piece,
Binders for Beef Tenderloin
Besides olive oil, there are other binders you can consider for beef tenderloin, including:
- Dijon or spicy brown mustard
- Honey
- Mayonaise
- Red wine
- Soy sauce or Mirin
- Worcestershire sauce
Herbs and Spices for Beef Tenderloin
Cuso has a full line of seasonings from which to choose for your beef tenderloin. If you want to tinker with your own rub, look to herbs and spices like:
- Garlic powder
- Onion powder
- Oregano
- Paprika
- Parsley
- Red pepper powder
- Rosemary
- Sage
- Thyme
History of Beef Tenderloin
Butchery became more refined during the Middle Ages. French chefs highlighted this cut with dishes like Chateaubriand (1800s). There’s also the iconic beef Wellington (1815). Beef tenderloin began to be featured in fine dining during the late 18th century.
FAQs
Why is beef tenderloin so expensive?
Cows are large animals, but the tenderloin is only 3% of the cow’s total weight at most. Add to that its natural tenderness, and prices go up.
Is it necessary to trim beef tenderloin?
Absolutely. Do not skip this step. Get rid of the excess fat and the silver skin. If you’re buying from a butcher, they may trim it for you.
Is it safe to freeze beef tenderloin?
If you wrap it in freezer paper and cover it with a freezer bag, it will keep for up to a year. Always defrost it in a refrigerator overnight.
How many people will a beef tenderloin feed on average?
Most tenderloins weigh between 4 and 6 pounds. This will serve 8-12 people (come hungry)!
What are some other ways to cook beef tenderloin?
Oven: Sear, then roast
Pan Fried: Medallions
Sous Vide, then seared
En Croute (like Beef Wellington)
People Also Ask
What are some good sauces to make for smoked beef tenderloin?
Peppercorn, horseradish cream, red wine reduction, burgundy-mushroom, caramelized onion, and Au jus.
Besides as a centerpiece to a meal, how can I use grilled beef tenderloin?
Reach for excellent bread and make a sandwich. Dice some up for a salad. Stir it into creamy pasta, or turn it into an appetizer atop a crostini with garlic cream cheese.
Can you marinate beef tenderloin before smoking or grilling?
Yes, but remain aware that tenderloin is already very tender. You don’t have to marinate it for hours. Instead, use marinating to create another layer of flavor for no more than 4 hours. Ingredients for your marinade might include fresh garlic, red wine, balsamic vinegar, shallots, olive oil, and/or mustard seed. If you like Asian, use soy sauce, ginger, garlic, sesame oil, rice vinegar, and a hint of honey.
What can I serve with smoked beef tenderloin?
As side dishes, potatoes au gratin, green beans almandine, herb couscous, lemon-leek salad, smoked deviled eggs, and popovers.
For beverages, sparkling cranberry juice, Merlot, Amber Ale, a maple bourbon Old Fashioned, a classic martini, whisky, and citrus iced tea.
Related Recipes & Blogs:
Beef Tenderloin Tutorial: An up-close and personal look at trimming beef tenderloin properly.
Beef Tenderloin with Horseradish Sauce Seared-off beef tenderloin with a zippy fresh horseradish sauce
Beef Tenderloin with Two Sauces: Chimichurri Rojo and Gorgonzola, anyone? This beef slow-cooks to perfection with Cuso’s Maple Bourbon and Cowboy Butter Seasonings.
Filet Mignon Comparison: Learn about the different filet mignon steaks and how they measure up.
Grilled Beef Tenderloin: Hot off the grill, seasoned lightly with salt, pepper, garlic, and Cuso’s Grass Seasoning.
Hot Filet Mignon: A tenderloin slathered in honey and hot peppers, aged, and cut into filet mignon, plus a side of honey mushroom cream sauce.
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