Smoked Beef Tenderloin With Creamed Horseradish Sauce

Experience the succulence of our Smoked Beef Tenderloin, seasoned and cooked to perfection. The two-step method of smoking then grilling ensures a tender and flavorsome result. A hint of smoked salt and freshly ground pepper coupled with a dollop of Creamed Hot Horseradish Sauce brings this dish to life. Simple and easy to follow, this recipe guarantees an unforgettable dining centerpiece that’s ready in just over an hour.

Smoked Beef Tenderloin

Yields: Serves 8
Method: Reverse Sear (smoking, then grilling)
Prep Time: 5 minutes
Smoking Time: 45 to 60 minutes
Grilling Time: 6 to 8 minutes
Fuel: I like Cherry but any hardwood will do. You’ll need enough for an hour.
Gear: You’ll need a remote digital thermometer or instant-read thermometer


1 whole beef tenderloin, trimmed. (about 4 pounds)
Smoked salt or coarse salt (sea or kosher)
Cracked or freshly ground pepper
1 to 2 tablespoons extra virgin olive oil plus extra for basting
Creamed Hot Horseradish Sauce (recipe to follow)
Vegetable oil for oiling the rack


Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees to 25 degrees F. Add the wood as specified by the manufacturer.

Place the tenderloin on a rimmed baking sheet and season very generously on all sides with salt and pepper.  Drizzle the tenderloin on all sides with olive oil, rubbing it into the meat.

Place the tenderloin in the smoker and insert the probe of your remote thermometer (if using) through the thick end of the tenderloin into the center. (Alternatively, check for doneness towards the end of the cooking, using an instant read thermometer) Smoke the tenderloin until the internal temperature is about 110 degrees F, 45 to 60 minutes. Transfer it to al platter and let it rest for 10 minutes.

Meanwhile, set up your grill for direct grilling and preheat to high, Brush and oil the grill grate. If you happen to be smoking on a charcoal grill, rake the coals into a mound after the smoking is completed, adding fresh coals as needed, to build a hot fire.

Transfer the tenderloin to the grill, with the thermometer probe still attached. Direct grill, rotating it like a log, until all sides are crusty, dark, and sizzling and the internal temperature in the thickest part of the tenderloin reaches 120 degrees to 125 degrees F (for rare beef) or 130 degrees to 135 degrees for medium-rare, 6 to 8 minutes.  Brush the tenderloin with additional olive oil as it grills, and if you like, give it a quarter turn on each side halfway through grilling to lay on a crosshatch of grill marks.

Place the tenderloin on a cutting board and remove the strings. Cut the meat crosswise into ¼ to ½ inch thick slices. It may be the best tenderloin you will taste!

Note:  Upright barrel smokers like the Pit Barrel cooker work great for smoking beef tenderloin. Hang the tenderloin head end up from the meat hook. You can smoke and cook it simultaneously – there’s no need for separate smoking and grills .  Cooking time will be 45 minutes to 1 hour. 

Creamed Horseradish Sauce

This cream sause owes its firepower to hroseradish, mustard, and hot sauce. The whipped cream gives the sauce an airy consistency – you’ll love how it melts into the hot meat.

Yields: 2 cups


½ cup mayonnaise, preferrably Hellmann’s or Best Foods
½ cup prepared, undrained horseradish or finely and freshly grated horseradish root
1 tbsn Dijon mustard
1 tspn hot sauce (use your favorite, optional)
1 cup heavy whipping cream
coarse salt (sea or kosher) and freshly ground pepper


Place the mayonnaise, horseradish, mustard, and the hot sauce, if using, in a large bowl and whisk to mix.
Beat the cream to soft peaks in a chilled metal bown using a stand or handheld mixer.
Fold the whipped cream into the mayonnaise mixture
Gently stir in salt and pepper to taste.
You can make and refrigerate the sauce up to an hour before serving.

In conclusion, our Smoked Beef Tenderloin recipe offers a delightful and succulent dining experience. By combining the two-step method of smoking and grilling, we ensure a tender and flavorsome result that will leave your taste buds craving for more. The generous seasoning of smoked salt and freshly ground pepper, along with a dollop of Creamed Hot Horseradish Sauce, brings this dish to life.

Preparing this recipe is simple and easy, with a total cooking time of just over an hour. The tenderloin is first smoked to perfection, allowing the flavors to infuse into the meat, and then finished off on the grill for a deliciously crusty exterior. The use of a remote digital thermometer or instant-read thermometer ensures precise cooking temperatures.

The Creamed Hot Horseradish Sauce adds a fiery kick to complement the smoky beef, thanks to the combination of horseradish, mustard, and hot sauce. The whipped cream gives the sauce a light and airy consistency that melts seamlessly into the hot meat.

Whether you’re hosting a special gathering or simply treating yourself to a memorable meal, our Smoked Beef Tenderloin with Creamed Hot Horseradish Sauce guarantees to be a show-stopping centerpiece. So gather your ingredients, fire up the smoker and grill, and get ready to savor the irresistible flavors of this exquisite dish. It’s a culinary experience you won’t soon forget.

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smoked beef tenderloin





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Jason Burbington

What started an an insatiable appetite for culinary exploration has evolved into a yearning to share all I have learnt. I look forward to providing valuable information, including detailed guides, tips, recipes, product reviews, and inspiring stories to empower individuals to elevate their outdoor cooking game.

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