Thinking about smoking a whole tenderloin but curious what others think is the best preparation. TIA!

Beef Wellington would be at the top of my list.

On the smoker, I'd brush it with Dijon then coat with salt and coarse fresh cracked pepper. Smoke at 250 until medium rare then sear it off in a pan or a flat top.

*edit to clarify I'm talking about 2 different things and not trying to smoke a tenderloin for Wellington

When I have done Wellington I have always just seared it on all sides and pulled it and put it in the fridge to cool before putting it all together. Then all that goes back in the fridge until ready to put in the oven. When the pastry is done the beef is done.

If you cook the beef to medium rare before putting it in the oven won't it be over done?

I also save all the trimmings and make tartare out of them.

The trimmings are an excellent use for Shaking Beef.

Ah. Your ETA now makes sense. I couldn't figure out how getting the meat to MR and then making the Wellington made sense.

Agreed that smoking a tenderloin is a waste. I made a Wellington out of a whole tenderloin recently (pics on the food porn thread) but that only uses the center cut filet portion. We used the rest for steaks and then fried rice. You can also just roast the whole thing which is also better than smoking it in my opinion

You should try this:

Smoked tenderloin is excellent! Run it hot and fast though, I like to keep it between 300-325. Salt, pepper garlic, 128-130 internal temp, let it rest. Trim the tail off and make stir fry out of it!

GAC06 said:

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Agreed that smoking a tenderloin is a waste. I made a Wellington out of a whole tenderloin recently (pics on the food porn thread) but that only uses the center cut filet portion. We used the rest for steaks and then fried rice. You can also just roast the whole thing which is also better than smoking it in my opinion

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I'm a traditional herb-crust, roast to rare guy. Slice and finish to desired temp in garlic butter in a hot cast iron.

Wellington FTW!

Bruce Almighty said:

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Meh, I smoke a beef tenderloin every year for Christmas and think it's great. I don't understand the 'its a waste" comment. I serve it with horseradish on the side.

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Agree.

We used to have a hookup for tenderloins and would sous vide then finish them in a cast iron skillet quite often. Smoked them occasionally. Either way, both were damn good.

Ornlu said:

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You should try this:

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That isn't going to be anywhere close to A5. First off, the chemical composition of the fat is different. Second, real A5 is so damn rich, you don't want more than a couple of ounces. Seems like a whole bunch of work for not much payoff.

Nothing wrong with smoking a tenderloin. Tenderloin is such a blank canvas, anything you can do to it to add some different flavor is a good thing.

HTownAg98 said:

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Seems like a whole bunch of work for not much payoff.

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Get enough morons to click and there's a payoff.

Agreed. Seems like a trash idea, but it was an entertaining 15 minute watch.

I do mine in the kamado, more lump than wood for less intense smoke flavor.

Salt, pepper, then will brush on a salted rosemary butter I make a couple of times through the cook. Pulling with the thickest part rare.

Kerrygold butter, rosemary, salt, garlic powder.

Reverse sear. Low temp to get uniform done-ness, then fast hot sear to brown the outside. Serve with a sauce.