The holidays are here, and with them comes the glorious challenge of creating a show-stopping meal that’s both indulgent and surprisingly easy. Forget the stress this year! We’re diving into the world of smoky perfection with a recipe that promises to be the star of your festive table: the Festive Smoked Beef Tenderloin. Imagine succulent, melt-in-your-mouth beef, kissed with a gentle smoky aroma, boasting a beautiful, savory crust. This isn’t just dinner; it’s an experience! Get ready to impress your guests and delight your taste buds with a dish that combines elegance, incredible flavor, and a touch of holiday magic.

Why You’ll Love This Recipe

Prepare to fall head over heels for this incredible Festive Smoked Beef Tenderloin. Here are four irresistible reasons why it’s about to become your new holiday tradition:

A True Show-Stopper: This dish isn’t just food; it’s a centerpiece! Its elegant presentation, combined with the intoxicating aroma of smoked beef, guarantees gasps of delight from your guests. It looks like you slaved away for hours, but it’s surprisingly straightforward to achieve.
Unbelievably Tender & Flavorful: The magic of slow smoking followed by a high-heat sear results in beef that’s incredibly tender on the inside with a juicy, flavorful pink center, and a delicious, crusty bark on the outside. Every bite of this Festive Smoked Beef Tenderloin is pure bliss!
Surprisingly Healthy Holiday Option: Beef tenderloin is a lean cut, and when prepared this way, it’s a fantastic choice for a healthier holiday feast. With controlled fats and high protein, you can indulge without the guilt. It’s flavor-packed goodness that aligns with your wellness goals.
Master the Smoke & Sear Technique: This recipe introduces you to a culinary technique that elevates any meat dish. The gentle smoke infuses deep flavor, while the quick sear creates that desirable crust. It’s a fun, rewarding process that delivers extraordinary results, making you feel like a pitmaster hero!

Ingredients with Measurements

Gather your ingredients to create this magnificent Festive Smoked Beef Tenderloin:

🥩 4.5 pounds beef tenderloin (trimmed)
🫒 3 tablespoons olive oil
🧂 2 tablespoons sea salt
🌶️ 1.5 tablespoons fresh cracked black pepper
🌿 1.5 tablespoons dried parsley
🧄 1 tablespoon garlic powder

Detailed Step-by-Step Directions on How to Make the Recipe

Ready to create a holiday masterpiece? Follow these simple steps to prepare your perfect Festive Smoked Beef Tenderloin:

Warm Up Your Smoker: Kick things off by setting your smoker to a steady 250°F. For that quintessential holiday essence, we highly recommend apple wood pellets or chips – they impart a delicate, fruity smoke that beautifully complements the beef.
Season the Roast: In a small bowl, combine your sea salt, fresh cracked black pepper, dried parsley, and garlic powder. Drizzle your trimmed beef tenderloin generously with olive oil, then rub the aromatic seasoning mixture all over the meat. Make sure every inch is evenly coated for maximum flavor!
Optional: Truss for Evenness: For a truly picture-perfect roast that cooks uniformly, gently tie the tenderloin with butcher’s twine at roughly 1-inch intervals. This clever trick keeps the roast’s thickness consistent, ensuring the ends don’t overcook before the middle reaches perfection.
Smoke to Perfection: Carefully place your beautifully seasoned tenderloin directly onto the smoker rack, making sure it’s positioned away from any direct heat. Let it bask in the smoky warmth for about 1 hour at 250°F, or until its internal temperature hits a delightful 110°F. Always use a reliable meat thermometer inserted into the thickest part for spot-on accuracy.
Achieve a Beautiful Sear: While your tenderloin is getting its smoky glow, crank up a separate grill (charcoal or gas) to a scorching 500°F or more. Once the tenderloin reaches 110°F, gently transfer it to the super-hot grill. Sear each side for a total of about 5 minutes, turning frequently to build that incredible, crusty exterior. Keep a close eye on the internal temperature, aiming for 120-125°F for a perfect medium-rare. (No grill? No problem! A screaming hot cast-iron pan on your stovetop or a quick blast under your oven’s broiler works wonders for the sear.)
Rest and Serve: This is the golden rule for juicy meat! Remove the seared Festive Smoked Beef Tenderloin from the heat and let it rest, uncovered, on a cutting board for a full 10 minutes. This crucial pause allows the internal temperature to gently rise a few more degrees and, most importantly, lets those delicious juices redistribute throughout the meat. The result? Every slice will be incredibly moist and bursting with flavor. (If you used twine, snip it off now.) Slice your tenderloin into generous 1-inch thick pieces and serve immediately with your favorite healthy holiday side dishes. Enjoy your perfectly cooked, lean, and utterly festive feast!

Detailed Different Ways You Can Present the Recipe and How to Serve It

Your Festive Smoked Beef Tenderloin is a masterpiece, so let’s present it like one! Here are some ideas to make it visually stunning and incredibly versatile:

Elegant Platter Presentation: After resting, slice the tenderloin into 1-inch thick medallions. Arrange them artfully on a large, warmed serving platter. Garnish with fresh sprigs of rosemary and thyme, vibrant red cranberries, or orange slices for a pop of festive color. A drizzle of the pan juices (if any from searing) or a rich red wine reduction can add an extra layer of gourmet appeal.
Classic with Pan Jus or Sauce: Serve slices alongside a small bowl of savory pan jus (made from deglazing the searing pan) or a creamy horseradish sauce. This allows guests to customize their perfect bite.
Mini Crostini Appetizers: For a more informal gathering, slice some tenderloin very thin and serve atop toasted baguette slices (crostini) spread with a creamy herb cheese or a dollop of fig jam. This transforms your main into a chic pre-dinner bite.
Buffet Style with Accompaniments: If serving a crowd, arrange the sliced Festive Smoked Beef Tenderloin on a large board surrounded by various healthy holiday sides: roasted Brussels sprouts, garlic mashed cauliflower, a vibrant winter salad, or sweet potato gratin. Offer small bowls of flaky sea salt and fresh cracked pepper for a gourmet touch.
Individual Servings: For a more refined dining experience, plate 2-3 slices per person alongside carefully arranged individual portions of your chosen side dishes. A sprinkle of fresh chopped parsley over the beef adds a final touch of freshness.

How You Can Store It and How Long Does It Last

Don’t let any of your delicious Festive Smoked Beef Tenderloin go to waste! Here’s how to store it properly to enjoy the leftovers:

Refrigeration: Once cooled, transfer any leftover tenderloin slices to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: Cooked beef tenderloin freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. It can be frozen for up to 2-3 months without significant loss of quality. Thaw overnight in the refrigerator before reheating.
Reheating Tips: To reheat, the key is gentleness to avoid drying out the meat.
- Oven: Place slices in a baking dish with a splash of beef broth or water, cover with foil, and warm in a preheated oven at 250°F (120°C) until just warmed through (about 15-20 minutes).
- Stovetop: Gently warm slices in a skillet over low heat with a touch of broth or butter until heated through.
- Microwave: Use with caution, as it can easily dry out the tenderloin. Heat in short bursts on a low setting, checking frequently.

FAQs Sections

What kind of wood pellets are best for this Festive Smoked Beef Tenderloin?
Apple wood pellets or chips are highly recommended for their mild, fruity smoke that beautifully complements the beef. Other good choices include cherry or pecan for a slightly sweeter, richer smoke profile.
Can I make this Festive Smoked Beef Tenderloin without a smoker?
While the smoky flavor is key, you can adapt! You’d primarily use your oven. Roast the tenderloin at 250°F until it reaches 110°F internal temperature, then transfer to a very hot cast-iron skillet or broiler for the sear. You could also use a liquid smoke rub for a hint of smokiness, but it won’t be the same depth.
How do I know when the Festive Smoked Beef Tenderloin is perfectly cooked to my desired doneness?
The recipe aims for a medium-rare (120-125°F after searing, which rises to 125-130°F after resting). For different doneness levels:
- Rare: 115-120°F (after resting: 120-125°F)
- Medium: 130-135°F (after resting: 135-140°F)
Always rely on a good meat thermometer!
Why is resting the Festive Smoked Beef Tenderloin so important?
Resting allows the muscle fibers, which contract during cooking, to relax. This lets the juices, which have migrated to the center of the meat, redistribute throughout the entire roast. Cutting it too soon will result in juices running out, leaving you with dry meat.
Can I prepare the seasoning rub for the Festive Smoked Beef Tenderloin in advance?
Absolutely! You can mix the dry seasoning ingredients (sea salt, pepper, parsley, garlic powder) in a small airtight container up to several weeks in advance. Just combine with olive oil and rub onto the tenderloin right before smoking.
What if I don’t have butcher’s twine for trussing?
No problem! While trussing helps with even cooking and a round shape, it’s optional. Your tenderloin will still cook and taste delicious untrussed, though the ends might cook slightly faster.
Can I use other cuts of beef with this smoking method?
This method is optimized for beef tenderloin due to its lean nature and quick cooking time. Other cuts like a beef roast or brisket would require different temperatures and much longer smoking times to achieve tenderness, as they have more connective tissue.
What are some healthy side dishes that pair well with Festive Smoked Beef Tenderloin?
Think roasted vegetables like asparagus, Brussels sprouts, or a medley of root vegetables. A light green salad with a vinaigrette, cauliflower mash, or quinoa pilaf also make excellent healthy accompaniments.
My sear isn’t crusty enough, what went wrong?
The most common culprits are: 1) The grill or pan wasn’t hot enough (it needs to be smoking hot!), or 2) The tenderloin wasn’t patted dry enough before searing (moisture prevents browning). Ensure your searing surface is screaming hot and the meat is as dry as possible.
Is the olive oil necessary, or can I skip it?
The olive oil helps the seasoning adhere evenly to the meat and contributes to a nice crust during searing. While you could technically skip it, it’s highly recommended for optimal flavor and texture. You could substitute with another high-smoke-point oil like avocado oil.

Festive Smoked Beef Tenderloin 🎄

Create a show-stopping, incredibly tender, and surprisingly healthy smoked beef tenderloin for your holiday table with this easy-to-follow recipe. Perfect for Christmas dinner!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1 10

Total Time 2 10

Servings 10 pieces

Calories 602 kcal

Equipment

Smoker
Meat Thermometer
Butcher's twine
Grill (or Cast-Iron Pan)

Ingredients

4.5 pounds beef tenderloin trimmed
3 tablespoons olive oil
2 tablespoons sea salt
1.5 tablespoons fresh cracked black pepper
1.5 tablespoons dried parsley
1 tablespoon garlic powder

Instructions

Warm Up Your Smoker: Begin by preheating your smoker to a consistent 250°F. For that classic festive aroma, apple wood pellets or chips are an excellent choice for a mild, fruity smoke.
Season the Roast: In a small bowl, thoroughly combine the sea salt, fresh cracked black pepper, dried parsley, and garlic powder. Drizzle the trimmed beef tenderloin with olive oil, then generously rub the seasoning mixture all over the meat, ensuring an even coating on every side.
Optional: Truss for Evenness: For the most uniform cooking and a beautifully rounded roast, you can gently tie the tenderloin with butcher’s twine at approximately 1-inch intervals. This simple step helps maintain a consistent thickness, preventing the ends from cooking faster than the middle.
Smoke to Perfection: Carefully place your seasoned tenderloin directly onto the smoker rack, positioned away from direct heat. Let it smoke for about 1 hour at 250°F, until its internal temperature reaches 110°F. Always use a reliable meat thermometer inserted into the thickest part for precise readings.
Achieve a Beautiful Sear: While the tenderloin is smoking, preheat a separate grill (charcoal or gas) to a high temperature, 500°F or more. Once the tenderloin reaches 110°F, gently transfer it to the hot grill. Sear each side for a total of about 5 minutes, turning frequently to develop a delicious, crusty exterior. Monitor the internal temperature closely, aiming for 120-125°F. (If a grill isn't available, you can achieve a fantastic sear in a smoking hot cast-iron pan on your stovetop or under your oven’s broiler.)
Rest and Serve: This vital step locks in all the juicy goodness! Remove the seared tenderloin from the heat and let it rest, uncovered, on a cutting board for 10 minutes. This allows the internal temperature to rise slightly and the juices to redistribute, ensuring every slice is incredibly moist and flavorful. (If you used twine, carefully remove it now.) Slice into generous 1-inch thick pieces and serve immediately with your favorite healthy holiday side dishes. Enjoy your perfectly cooked, lean, and festive feast!

Notes

Enjoy your perfectly cooked, lean, and festive feast!

Nutrition per serving:

Calories: 602 kcal
Total Carbs: 1g
Net Carbs: 0.7g
Fats: 49g
Protein: 37g

The Perfect Festive Smoked Beef Tenderloin Recipe!