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

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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

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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