Smoked Beef Tenderloin

When you want to pull out all the stops, smoked beef tenderloin delivers elegance and incredible flavor. This is the most tender cut on the cow, and smoking adds a depth that roasting alone can't match. It's special occasion food that makes everyone feel celebrated.

This roast is meant for your most special celebrations - Christmas dinner, anniversary parties, milestone birthdays. It's the kind of dish that makes guests feel truly honored. Smaller dinner parties where you can give each person a generous slice are ideal.

Match the elegance of the meat with sophisticated sides. A classic béarnaise or red wine reduction sauce is traditional. Roasted asparagus, creamy gratin potatoes, and sautéed mushrooms are perfect accompaniments. A simple arugula salad with shaved Parmesan keeps things balanced.

The herb crust here is delicious, but tenderloin welcomes other treatments. A blue cheese crust adds richness. Bacon-wrapped tenderloin adds smokiness. A peppercorn crust with cognac sauce is classic steakhouse style. The mild beef flavor is a canvas for whatever direction you want.

Because tenderloin is so lean, temperature control is crucial. Pull it at 120-125°F for medium-rare - carryover will bring it up. Tying the roast ensures even cooking from end to end. Searing after smoking adds a beautiful crust without overcooking the interior.