As the rich aroma of smoky beef fills the air, it’s impossible not to feel a sense of anticipation. The sight of a beautifully cooked beef tenderloin, glistening with juices and topped with creamy horseradish sauce, is nothing short of mesmerizing. This isn’t just a dish; it’s an experience that brings friends and family together around the table, laughing and savoring every tender bite. I remember the first time I made this best smoked beef tenderloin with creamy horseradish sauce for a gathering. My guests were not only impressed by the flavor, but they were also talking about it long after the last slice was gone. Whether it’s a summer barbecue or a cozy fall gathering, this dish is destined to become a favorite that you’ll want to make again and again.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Best Smoked Beef Tenderloin with Creamy Horseradish Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Best Smoked Beef Tenderloin with Creamy Horseradish Sauce

Best Smoked Beef Tenderloin with Creamy Horseradish Sauce

Imagine the crispness of autumn in the air, leaves crunching beneath your feet, as you fire up your smoker. The warmth of the smoke wraps around the beef, coaxing out deep flavors while creating a tender texture that practically melts in your mouth. With each bite, the whirl of spices and creamy sauce dances on your palate, making every gathering feel special. So roll up your sleeves and get ready to impress your loved ones with this exquisite treat!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and about an hour on the smoker, you’ll have a show-stopping centerpiece ready in no time.
Irresistible Flavor: The smoky flavor combined with the zesty horseradish sauce creates a delightful balance that’s hard to resist.
Eye-Catching Appeal: This tenderloin looks stunning on any dinner table, creating a feast for both the eyes and the taste buds.
Flexible Serving: Perfect for holidays, parties, or simple weekends—it’s versatile enough for any occasion.
Diet-Friendly Options: This recipe can be easily modified; use low-fat mayo for a lighter sauce or serve with gluten-free sides.

Ingredients You’ll Need

1 whole beef tenderloin (about 4 pounds): A high-quality cut is essential for that melt-in-your-mouth tenderness. Choose grass-fed if possible for extra flavor.
2 tablespoons seasoning blend of choice: A homemade blend of salt, black pepper, and garlic powder works wonderfully, but feel free to experiment with your favorites.
1 cup full-fat sour cream: This creamy base lends richness to the horseradish sauce while helping to balance out the spice.
½ cup full-fat mayonnaise: Adds a velvety consistency to the sauce, making it even richer.
2 tablespoons prepared horseradish: This is where the magic happens! It gives the sauce its signature zing, awakening the flavors of the tenderloin.
1 teaspoon white wine vinegar: A touch of acidity brightens the horseradish sauce and enhances overall flavor depth.
½ teaspoon salt (more or less to taste): Essential for elevating the other flavors; adjust according to your preference.
1 to 2 tablespoons olive oil (or vegetable oil): Use this to rub down the tenderloin before seasoning; it helps the spices stick and promotes an even cook.
2 tablespoons unsalted butter: For that perfect sear, adding richness and crispness to the outer crust of the tenderloin.

How to Make Best Smoked Beef Tenderloin with Creamy Horseradish Sauce

Prepare the Horseradish Sauce: Start by grabbing a mixing bowl and adding 1 cup of full-fat sour cream, ½ cup of mayonnaise, 2 tablespoons of prepared horseradish, 1 teaspoon of white wine vinegar, and ½ teaspoon of salt. Stir everything together until it’s smooth and creamy. This tangy and flavorful sauce should be chilled for at least one hour, so pop it in the fridge while you work on the beef.

Season the Beef Tenderloin: Place your whole beef tenderloin on a sheet pan lined with a wire rack. It’s time to add some flavor! Drizzle 1 to 2 tablespoons of olive or vegetable oil over the tenderloin, rubbing it all over to coat. Then, sprinkle your seasoning blend liberally all over the surface, ensuring every inch has flavor. To develop the best taste, let this seasoned meat rest uncovered in the refrigerator for at least 12 hours, or overnight if you can.

Prep Before Smoking: About 30 minutes before you smoke, take the tenderloin out of the refrigerator. Gently fold the thin tail end under the main body of the tenderloin to create a more uniform shape, securing it with kitchen twine. Follow up by tying twine around the length of the tenderloin every two inches, ensuring it holds its shape while cooking.

Preheat and Smoke: Get your smoker going! Preheat it to 225℉ and add your favorite wood chips for that smoky flavor. Insert a probe thermometer into the thickest part of the tenderloin and place it on the smoker grate. Close the lid and let it smoke for about one hour until the internal temperature reaches 115 to 120℉ for a juicy medium-rare finish. There’s nothing quite like that first whiff of smoky goodness!

Get the Sear Going: After the tenderloin is perfectly smoked, preheat a cast iron skillet over medium-high heat until it’s smoking hot. Carefully add 2 tablespoons of unsalted butter to the skillet. Now, place your smoked tenderloin in the skillet and sear for 60 to 90 seconds on each side, rotating to achieve an even, deep golden-brown crust. This finishing touch elevates the dish with a satisfying crunch.

Rest and Slice: Once the crust is beautifully formed, remove the tenderloin from the skillet and transfer it to a cutting board. Allow it to rest for about 15 minutes to let those luscious juices redistribute. After resting, remove the kitchen twine, and slice your tenderloin into ½ to ¾-inch thick medallions. The anticipation is almost unbearable as you get ready to enjoy!

Serve and Enjoy!: Arrange the tenderloin medallions on a platter and serve them alongside your creamy horseradish sauce. Each bite is a harmonious blend of smoky beef and zesty sauce that’s sure to impress your guests or simply treat yourself to a gourmet meal at home.

Storing & Reheating

Leftover smoked beef tenderloin can be stored at room temperature for a couple of hours if needed, but you’ll want to refrigerate any leftover slices in an airtight container for up to 3 to 4 days. For longer storage, wrap the tenderloin tightly in plastic wrap and then place it in a freezer-safe container or bag. It can last up to three months in the freezer. When it’s time to enjoy again, thaw in the fridge overnight, then reheat in a low oven (around 250°F) for about 15 minutes, just until warmed through. Keep in mind that the texture might change slightly, so serve it with a dollop of fresh sauce to bring back the moisture.

Chef’s Helpful Tips

Searing the tenderloin is crucial for building flavor, so don’t skip this step! Make sure the pan is hot enough for a good crust.
Always let your meat rest after cooking to avoid losing those precious juices. Patience pays off!
If you want to try different seasonings, consider experimenting with smoked paprika or a blend of herbs and spices for a unique flavor profile.
Make the horseradish sauce a day in advance! It allows the flavors to meld beautifully.
If you’re unsure about doneness, use a meat thermometer—trust me, it’s a game-changer!

Enjoy the tender, smoky bites and the lively tang of the horseradish sauce, and don’t forget to share with loved ones. This best smoked beef tenderloin with creamy horseradish sauce will not only please your palate but create unforgettable memories. Be adventurous, and explore your own twists on perfectly smoky tenderloin—it might just become your own tradition!

Recipe FAQs

Can I use a different cut of beef?

Absolutely! While tenderloin is the most tender option and ideal for this recipe, cuts like ribeye or sirloin can work well too. Just adjust the cooking time as needed, since they may require different temperatures for optimal doneness.

How do I know when the beef is done?

The best way to check for doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 115°F to 120°F before searing. For medium, you want around 130°F. Remember, it will continue to cook slightly while resting, so avoid going too high!

How can I adjust the horseradish sauce for milder flavor?

If you prefer a milder sauce, simply reduce the amount of prepared horseradish you use; start with just 1 tablespoon and taste as you go. You can also mix in a bit more sour cream or mayo to balance the heat.

Can I make this dish ahead of time?

You can definitely prep the beef tenderloin by seasoning and letting it rest overnight in the fridge. The smoking process should be done the day of serving, but once cooked, the tenderloin can be sliced and kept warm, or even served chilled, if desired.