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Top down view of a smoked beef tenderloin roast cut into 5 medallions. Served alongside baby potatoes and horseradish sauce on a black cat iron pan.
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5 from 3 votes

Smoked Beef Tenderloin (Reverse Sear)

Beef Tenderloin is dry brined and smoked low and slow before reverse searing the exterior to develop a perfectly seasoned crust. The perfect compliment to the buttery soft interior. Truly a melt-in-your-mouth smoked beef tenderloin recipe. Perfect for your holiday dinner.
Prep Time15 mins
Cook Time1 hr 15 mins
Resting Time10 mins
Total Time1 hr 40 mins
Course: Dinner
Cuisine: American
Keyword: Beef Recipes, Beef Tenderloin Recipes, Christmas Dinner, Grilled Recipes, Holiday Dinner, Holiday Recipes, Smoked Recipes, Thanksgiving Dinner
Servings: 6 People
Calories: 260kcal
Author: Darcey Olson
Cost: $125


  • 1 Tbsp. Olive Oil
  • 1.5 Tbsp. Kosher Salt
  • 1.5 Tbsp. Granulated Garlic
  • 1 Tbsp Ground Black Pepper
  • 2-3 Lbs. Center Cut Beef Tenderloin Roast, (trimmed, with all fat and silver skin removed) (Note 1)


Preparing The Tenderloin:

  • Trim the beef tenderloin by removing the fat, silver skin, connective tissue and tail (if you're not tying the roast). Save the cut away meat for other dishes.
  • In a small bowl, combine the salt, granulated garlic and black pepper. Rub the entire roast with olive oil. Generously rub the dry brine onto the oiled roast, staying away from the two small ends. (Note 2) OPTIONAL: Wrap tightly in Saran Wrap and let dry brine for up to 24 hours.

Prepare The Smoker:

  • 30 minutes before grilling time, preheat your smoker to 250 degrees F. (If you're not using a pellet smoker, aim to keep it between 225 degrees F and 250 degrees F.) Throw the wood chunks on right before adding the roast.

Smoking The Tenderloin:

  • Transfer the roast to the smoker, close the lid and cook for approximately 45 min to 90 min (depends on the size of your roast), or until the internal temperature of the roast reads 125 degrees F (For A Medium Rare Finish). (Note 3- Reference For Other Temperature Options).
  • Transfer the roast to a cutting board and let rest, uncovered, while preparing to reverse sear.

Reverse Sear The Tenderloin:

  • Turn your smoker up to high (alternatively you can use a cast iron skillet with 1 Tbsp. of oil over high heat as well). Once heated, sear the tenderloin for 1-2 minutes on all sides to obtain the exterior crust.
  • Transfer the roast back to the cutting board and let rest, uncovered for 10 minutes. Your roast should reach 135 degrees F for a medium rare finish. If it's not quite to temp, let rest for another 5 minutes. Cut the meat into 1" thick medallions and enjoy immediately.


Note 1 - The Center Cut Beef Tenderloin Roast is also referred to as a chateaubriand roast. No trimming is required if you go this route vs purchasing the whole beef tenderloin roast.
Note 2 - We prefer to keep the ends clear of dry brine, as the final texture will be more in-line with the interior medallions. Feel free to coat with brine, if desired.
Note 3 - Cooking Temperature Chart
Rare: 125°F (Pull temp is 115°F)
Medium Rare: 135°F (Pull temp is 125°F)
Medium: 145°F (Pull temp is 135°F)
Medium Well: 155°F (Pull temp is 145°F)
Well Done: 160°F (Pull temp is 150°F)


Calories: 260kcal | Carbohydrates: 3g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 97mg | Sodium: 1518mg | Potassium: 593mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg