Smoked Beef Tenderloin

Smoked Beef Tenderloin on Pellet Grill

Smoking a beef tenderloin this way gives new meaning to “steak dinner”. When I was thinking about what meal I’d want for Father’s Day this year… I just wasn’t feeling ribeye… But I was feeling a perfectly smoked Beef Tenderloin, cut into filet-sized pieces, and served with some Beefy Smoked Mushrooms. WHAT MALCOM USED IN THIS RECIPE: Print
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Smoked Beef Tenderloin


Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.


  • 1 whole beef tenderloin
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Killer Hogs AP seasoning
  • 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

  • 3 pints sliced mushrooms
  • 1 shallot finely chopped
  • 56 cloves garlic minced
  • 1 cup red wine
  • 1 cup beef broth
  • 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
  • 1/2 stick butter
  • 2 teaspoons Killer Hogs AP Seasoning
  • Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 – 2 hours until mushrooms and garlic are tender.


  1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
  2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
  3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
  4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
  5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
  6. Slice the tenderloin into desired thickness and serve.

Keywords: smoked beef tenderloin, beef tenderloin, beef tenderloin recipe, pellet grill, Beef tenderloin on a pellet grill, pellet smoker, smoked beef tenderloin steaks, steak recipes, beef tenderloin steak, tenderloin steak

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3 responses to “Smoked Beef Tenderloin”

  1. Michael Joyce says:

    Looking Good!

  2. Daniel J Goevert says:

    Malcom, to what temp should the tenderloin be cooked to eliminate the pink center? I’d like to try this recipe, but my wife freaks out over pink centers. Thanks!

    • tommy eggwhites says:

      I know you were hoping Malcolm would answer but this is like cooking a steak. Sounds like your wife likes medium well if she wants no pink at all which needs to finish at 150.

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