Description
Experience the incredible flavors of Smoked Beef Tenderloin paired with a tangy creamy horseradish sauce. This recipe is perfect for quick dinners, holiday gatherings, or impressing loved ones with its tender, juicy beef and zesty sauce.
Ingredients
Scale
- 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
- Prepare horseradish sauce by mixing all sauce ingredients and refrigerating for at least 1 hour.
- Rub the beef tenderloin with olive oil and seasoning blend, then refrigerate uncovered for 12 hours or overnight.
- Truss the tenderloin to ensure even cooking.
- Preheat smoker to 225°F and prepare wood chips.
- Smoke the tenderloin until internal temperature reaches 115-120°F (about 1 hour).
- Sear in a hot skillet for 60-90 seconds on each side.
- Let the tenderloin rest for 15 minutes before slicing and serving with horseradish sauce.
Notes
Allow the tenderloin to reach room temperature before smoking for even cooking.
Use a digital meat thermometer for accurate temperature readings.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 90mg