Best Smoked Beef Tenderloin with Creamy Horseradish Sauce
The aroma of smoky beef wafting through the air is a hit of nostalgia, reminding me of gatherings with family around the grill, sharing laughter while anticipation built for the feast ahead. Imagine that tender texture, perfectly pink in the middle, with a crust that snaps to reveal juicy goodness. This Best Smoked Beef Tenderloin with Creamy Horseradish Sauce is not just a meal; it’s an experience that can elevate any dinner party or holiday gathering into something truly special.
Table of Contents
This mouth-watering beef tenderloin will show off your grilling skills, whether for a summer barbecue or a cozy winter meal. The richness of the meat combined with the zingy horseradish sauce makes each bite unforgettable. Your guests will be raving about this dish long after the plates are cleared. So, if you’re ready to impress and enjoy delightful flavors, let’s get cooking this fantastic recipe together!
Why You’ll Love This Recipe
- Simple & Quick: This recipe takes about an hour, making it easier than you might think to impress your guests.
- Irresistible Flavor: The smoky, juicy beef paired with the creamy, zesty horseradish enhances every mouthful.
- Eye-Catching Appeal: A beautifully presented tenderloin just begs to be the star of your table.
- Flexible Serving: Perfect for special occasions or a luxurious weeknight dinner.
- Diet-Friendly Options: This dish is naturally gluten-free and can fit into various diets without missing out on flavor.
Ingredients You’ll Need
- 1 cup full-fat sour cream: Adds creaminess to the horseradish sauce and balances out the spiciness. You can also use Greek yogurt for a lighter option.
- ½ cup full-fat mayonnaise: This brings richness and depth to the sauce. Low-fat mayo can work, but the texture will be different.
- 2 tablespoons prepared horseradish: For that unmistakable kick that pairs perfectly with beef. If you’re sensitive to heat, adjust to your taste.
- 1 teaspoon white wine vinegar: This adds a tangy zing to the sauce that brightens the flavors.
- ½ teaspoon salt (more or less to taste): Essential for enhancing the flavor. Kosher salt is a great choice.
- 1 whole beef tenderloin (about 4 pounds): The star of the show! Look for a tenderloin that is well-marbled for the best flavor.
- 2 tablespoons seasoning blend of choice: Personalize your tenderloin with your favorite seasoning or stick with a basic mix of salt, black pepper, and garlic powder.
- 1 to 2 tablespoons olive oil or vegetable oil: This helps the seasoning adhere and creates a beautiful crust when searing.
- 2 tablespoons unsalted butter: Adds flavor and aids in creating that gorgeous sear.
How to Make Best Smoked Beef Tenderloin with Creamy Horseradish Sauce
Make the Horseradish Sauce: In a mixing bowl, combine 1 cup of sour cream, ½ cup of mayonnaise, 2 tablespoons of horseradish, 1 teaspoon of white wine vinegar, and ½ teaspoon of salt. Stir everything together until smooth. To allow the flavors to meld beautifully, cover the bowl and refrigerate the sauce for at least an hour. This sauce serves as a cool, zesty counterpoint to the smoky beef, enhancing every bite.
Prepare Beef Tenderloin On Smoker: Place your whole beef tenderloin on a sheet pan fitted with a wire rack. Generously rub the entire surface with 1 to 2 tablespoons of oil. Don’t be shy! Then, generously sprinkle 2 tablespoons of your chosen seasoning blend all over, covering every side with flavor. If you have the time, let your tenderloin chill uncovered in the refrigerator for 12 hours or overnight, allowing the flavors to penetrate deeply.
Bring to Room Temperature: Before you start smoking, remove the tenderloin from the fridge about 30 minutes prior. This helps it cook more evenly, leading to that perfect juicy bite.
Prepare the Tenderloin for Smoking: To ensure uniform cooking, fold the thin tail end of the tenderloin under the main body. Secure it with kitchen twine, and continue tying the tenderloin at 2-inch intervals. This not only looks great but helps the roast maintain its shape while cooking.
Preheat Smoker: Set your smoker to 225°F and add wood chips for a lovely smoky flavor. Choose hardwoods like hickory or oak for the best results. It’ll fill your yard with fragrant bliss!
Smoke the Beef: Insert a probe thermometer into the center of the thickest part of your tenderloin. Carefully place it on the smoker grates and close the lid. Smoke for about an hour or until it reaches an internal temperature of 115 to 120°F for that perfect medium-rare finish. You’ll know it’s ready when it develops a beautiful, deep color.
Heat Cast Iron Skillet: While your tenderloin smokes, preheat your cast iron skillet over medium-high heat until it’s hot, hot, hot! This is key to getting that gorgeous crust.
Sear for Perfection: Once the skillet is sizzling, add 2 tablespoons of butter, letting it melt and froth. Place the smoked tenderloin in the skillet and sear for 60 to 90 seconds on each side, rotating to ensure you create a lovely golden-brown crust all around. This step locks in all the juicy goodness!
Rest the Tenderloin: Remove the tenderloin from the skillet and let it rest on a cutting board for about 15 minutes. This step is essential; it allows the juices to redistribute evenly throughout the meat, ensuring each slice is juicy and flavorful.
Slice and Serve: After resting, remove the kitchen twine, and slice the tenderloin into medallions about ½ to ¾ inch thick. Serve immediately with that chilled horseradish sauce for an irresistible combination!
Storing & Reheating
To store any leftovers, let the beef tenderloin cool down to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze it for up to three months; wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy the leftovers, simply reheat in a preheated oven at 350°F for about 15-20 minutes. Just a heads-up: the texture might change slightly, but you can refresh the flavor with a drizzle of your creamy horseradish sauce.
Chef’s Helpful Tips
- Avoid drying the meat by checking internal temperature rather than solely relying on time; use a digital meat thermometer for precision.
- Let your beef come to room temperature before cooking to prevent it from becoming tough.
- Be generous but not excessive with seasoning for great flavor.
- If you can, smoke the tenderloin ahead of time and reheat to save time on the day you’re serving.
- Experiment with different wood chips for your smoker; each type imparts a unique flavor.
- Use the leftover horseradish sauce with sandwiches, burgers, or even as a dip for veggies!
While serving this Best Smoked Beef Tenderloin with Creamy Horseradish Sauce, you’ll be amazed at how simple yet extraordinary it is to create a dish that wows everyone at the table. Not only is it a treat for the taste buds, but it also offers a delightful visual experience. As you slice into this beautifully cooked tenderloin, allow yourself to explore flavorful variations—whether through different spice blends or additional sides. You’re bound to create a charming culinary adventure that invites joy, laughter, and delicious memories.
Recipe FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef tenderloin is the star here for its tenderness, you can try cuts like ribeye or sirloin. Just remember that cooking times will vary based on thickness and fat content, so use a thermometer to ensure doneness.
How can I make this dish ahead of time?
You can smoke the beef tenderloin a day in advance! Just remember to let it cool, wrap it well, and store it in the refrigerator. When it’s time to serve, reheat gently while covered to avoid drying it out.
What type of wood chips should I use in my smoker?
Hickory, oak, and mesquite are all excellent choices for beef. They give a wonderful smoky flavor, but if you prefer something milder, cherry or apple wood works beautifully too.
Can I skip the searing step?
While you can skip it, I wouldn’t recommend it. Searing adds a delicious crust and locks in the juices, creating that irresistible texture contrast. It’s worth the extra step for the flavor!
More Dinner Recipes
- Candied Carrots
- Easy Roast Turkey
- Cranberry Hand Pies (with Leftover Cranberry Sauce)
- Classic Spaghetti Bolognese (Family Favorite)
- Filet Mignon with Blue Cheese Butter
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📖 Recipe Card
Best Smoked Beef Tenderloin with Creamy Horseradish Sauce
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: Serves 6-8 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American
Description
This smoked beef tenderloin showcases irresistible flavors with a creamy horseradish sauce. Perfect for gatherings, it promises a mouthwatering experience and simple preparation.
Ingredients
- 1 cup full-fat sour cream
- ½ cup full-fat mayonnaise
- 2 tablespoons prepared horseradish
- 1 teaspoon white wine vinegar
- ½ teaspoon salt (more or less to taste)
- 1 whole beef tenderloin (about 4 pounds)
- 2 tablespoons seasoning blend of choice
- 1 to 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Make the Horseradish Sauce: Combine sour cream, mayonnaise, horseradish, white wine vinegar, and salt. Refrigerate for an hour.
- Prepare Beef Tenderloin On Smoker: Rub tenderloin with oil and seasoning blend. Chill uncovered for 12 hours if possible.
- Bring to Room Temperature: Remove tenderloin from fridge 30 minutes before smoking.
- Prepare the Tenderloin for Smoking: Fold tail end under and tie with kitchen twine at intervals to maintain shape.
- Preheat Smoker: Set smoker to 225°F and add wood chips.
- Smoke the Beef: Insert thermometer, place tenderloin on smoker, and smoke until 115 to 120°F, about an hour.
- Heat Cast Iron Skillet: Preheat skillet over medium-high heat.
- Sear for Perfection: Melt butter in the skillet and sear the tenderloin for 60-90 seconds on each side.
- Rest the Tenderloin: Let the tenderloin rest for 15 minutes on a cutting board.
- Slice and Serve: Remove twine and slice into medallions. Serve with horseradish sauce.
Notes
Be sure to check the internal temperature for perfect doneness instead of relying solely on time.
Allow the beef to come to room temperature to ensure even cooking.
Experiment with different wood chips for unique flavor profiles.
Nutrition
- Serving Size: 4 oz
- Calories: 500
- Sugar: 1g
- Sodium: 400mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg
