Learn how to smoke beef tenderloin on a Traeger with this easy pellet-grill recipe. It goes on the grill as a long, slightly intimidating hunk of raw meat. Less than an hour later, it becomes one of the most tender cuts you can pull off the grill, with rich beef flavor and a restaurant-quality appearance.
If pricey cuts make you nervous, this smoked beef tenderloin recipe is a great place to start. With three simple ingredients, a quick sear, a short smoke, and a thermometer, you’ll have a beautiful roast with minimal stress.
Traeger Smoked Beef Tenderloin Recipe
I get it — cooking an expensive cut can feel nerve-wracking. The first time I cooked a prime rib I worried for a full hour. The good news: a few simple techniques make cooking a tenderloin straightforward and reliable. Use a thermometer, trim and portion the roast as needed, and follow a short high-heat sear followed by a gentle smoke. The result is a tender, evenly cooked roast that’s perfect for holidays or special dinners.
This recipe is well-loved — many readers rate it highly for ease and flavor.
What Is Beef Tenderloin?
Beef tenderloin is the same long muscle used to make filet mignon; it simply hasn’t been cut into individual steaks. Because this muscle does very little work on the animal, the meat stays exceptionally tender. A whole tenderloin gives great value if you can find one at a reasonable price.
How to Cook Beef Tenderloin
You can roast a tenderloin in the oven, pan-sear it, or grill it. Smoking on a pellet grill adds a subtle smoky depth and can help preserve tenderness. The approach below—short sear followed by a lower-temperature smoke—produces a nice crust, a pleasant smoke ring, and a juicy interior.
Two tips that simplify the process:
- Cut thick tenderloins into segments. If the roast tapers, slicing it into two or three even pieces helps everything cook more uniformly. If you use probes, give each piece its own probe.
- Use a remote thermometer. A wireless probe or remote thermometer takes the guesswork out of timing. It lets you monitor internal temperature without constantly opening the lid.
Why You’ll Love This Recipe
- Quick finish: Prep in 10 minutes and about 45 minutes on the grill.
- Simple ingredients: Tenderloin, a steak rub, and kosher salt are all you need.
- Impressive presentation: Looks holiday-ready but requires little fuss.
- Flexible rub: Use your favorite steak rub or a simple salt/pepper/garlic blend.
- Tender slices: Cook to the right temperature and rest the roast for clean, butter-like slices.
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Recipe Shopping List
Full ingredient amounts are in the recipe section below. Make sure to follow the amounts and steps there for best results.
- Beef tenderloin: One roast, about 1 to 4 pounds. A whole tenderloin is often the best value. If it tapers, cut into even pieces.
- Steak rub: Use a favorite store-bought rub or a simple homemade blend of salt, black pepper, and garlic powder.
- Kosher salt: Coarse kosher salt seasons the exterior of a roast more effectively than fine table salt; if using table salt, reduce the amount by about half.
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How to Cook Beef Tenderloin
- Preheat: Set your pellet grill to HIGH and let it come up to temperature following the grill’s instructions.
- Trim: Remove excess fat. If the tenderloin tapers significantly, cut it into two or three evenly sized pieces so everything cooks consistently.
- Season: Coat the meat evenly with steak rub and kosher salt. Place it on the preheated grill.
- Sear: Close the lid and cook for 10 minutes. Flip, close the lid, and cook another 10 minutes to build a crust.
- Smoke: Reduce the grill to a smoke setting or about 200–225°F. Close the lid and smoke until the internal temperature reaches about 130°F for medium-rare.
- Rest: Remove the roast and let it rest for 15 minutes before slicing. Resting lets the juices redistribute for moist, clean slices.
Tips for Smoked Beef Tenderloin
- Cook to internal temperature rather than clock time; thickness affects cook time significantly.
- Insert the probe into the thickest part of the roast, away from direct contact with the grates.
- Tenderloin is commonly served medium-rare — don’t overcook if you prefer a pink center.
- For a small dinner party, a 1–2 pound tenderloin is easy to time; start it about 30 minutes before serving and plan sides around it.
Traeger Tenderloin Internal Temperature
The roast will continue to rise in temperature as it rests. Expect about a 5°F rise after you remove it from the grill, so remove the meat a few degrees below your target doneness.
| Doneness | Pull At | Final Temp After Rest |
|---|---|---|
| Rare | 115–120°F | 120–125°F |
| Medium-Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
| Medium-Well | 145–150°F | 150–155°F |
This recipe recommends pulling the roast at 130°F so it finishes around 135°F — the top of medium-rare. For a pinker center, pull at 125°F. The USDA recommends 145°F for whole cuts for those who prefer a higher safe temperature; cook to your comfort level.
Recipe FAQ
What temperature should smoked beef tenderloin be?
This recipe pulls the roast at 130°F. It will climb a few degrees while resting and finish near the upper end of medium-rare. Pull closer to 125°F if you prefer it rarer.
How long does it take to smoke a beef tenderloin on a Traeger?
Time depends on thickness. A filet-style cut about 1½ inches thick usually reaches target in 30–45 minutes at 225°F. A whole tenderloin roast generally takes about 45 minutes total with the high-heat sear included.
Can I use any type of pellets?
Yes — most fruit, hardwood, and hickory pellets work well. Choose what flavor profile you prefer.
How long should beef tenderloin rest?
Rest the roast for 15 minutes before slicing to keep the juices in the meat.
How much beef tenderloin do I need per person?
Plan on roughly one-third to one-half pound per person, depending on appetites and side dishes.
Serving Suggestions
This tenderloin pairs well with simple grilled vegetables, a crisp salad, or richer sides like creamy noodles or smoked scalloped potatoes. For a classic steak pairing, grilled asparagus and warm rolls make a satisfying plate. If you want a slightly fancier presentation, serve with a compound butter or a light pan sauce, but the tenderloin is excellent with just salt, rub, and good resting time.
Traeger Smoked Beef Tenderloin
A simple, impressive roast: short sear, gentle smoke, and a perfect rest make this tenderloin shine.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 1 — 4 pound beef tenderloin
- 3 tablespoons steak rub of your choice
- 1 tablespoon kosher salt
Instructions
- Preheat your pellet grill to HIGH according to the manufacturer’s directions.
- Trim excess fat from the tenderloin. If it tapers significantly, cut into two or three even pieces for uniform cooking.
- Coat the tenderloin evenly with the steak rub and kosher salt.
- Place the roast on the hot grill. Close the lid and cook 10 minutes. Flip and cook another 10 minutes.
- Reduce the grill to a smoke setting (about 200–225°F). Close the lid and smoke until the internal temperature reaches 130°F for medium-rare.
- Remove the roast and rest 15 minutes before slicing and serving.
Nutrition Information (estimate)
Yield: 8 | Serving Size: 1
Calories: ~750 | Total Fat: ~57g | Saturated Fat: ~22g | Protein: ~56g | Sodium: ~925mg
Nutrition data is an estimate.