Cooking a beef tenderloin is one of the simplest and most impressive meals to make for a stunning holiday centerpiece. Tenderloin is great grilled, roasted, or smoked, and for this one, we use simple seasonings and precise temperature control to make a perfect roast every time.
How To Make Beef Tenderloin
Beef tenderloin, known for its tenderness and flavor, is a versatile choice for any cooking method, be it grilling, smoking, or roasting. When cut into steaks, it is known as the filet mignon, a favorite for special occasions or a weekend family meal. The key is to maintain a high initial cooking temperature to sear the outside, locking in flavors and then reducing the heat to allow the inside to cook evenly without overcooking or drying out.
Simple Seasonings, Maximum Flavor#
The combination of kosher salt, black pepper, garlic powder, and onion powder in this recipe is designed to complement the natural flavors of the beef without overwhelming it. This simple seasoning approach ensures that the tenderloin remains the star of the dish, with each spice playing a supporting role that enhances the overall taste.
If you have a favorite beef rub that you want to use, do it! There are many great options out there that would all be excellent for a beef tenderloin roast.
Cooking Techniques and Tips#
Proper preparation is crucial for this recipe. Trimming excess fat and tying the tenderloin with baker's twine helps ensure that the roast cooks evenly. Monitoring the internal temperature is critical for achieving the desired level of doneness, making a meat thermometer a required tool for this recipe.
Variations for Every Taste#
This recipe is fully adaptable to various cooking devices like grills, pellet smokers, or ovens, so pick your favorite or what is most convenient for you. You'll get more smoke flavor from the pellet smoker than a grill, which is a favorite of our when it comes to beef.
Why You'll Love This Recipe
- Versatility in Cooking Methods: Whether grilled, roasted, or smoked, this recipe delivers outstanding results.
- Easy and Straightforward Preparation: This recipe is ideal for both beginners and seasoned cooks.
- Perfect for Special Occasions: You don't have to go out to a fancy restaurant to enjoy a delicious 5-star steak at home.
- Bold and Balanced Flavors: The seasoning blend enhances the beef's natural taste without dominating the flavor profile.
More Easy Traeger Beef Recipes here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Beef Tenderloin – Center-cut is ideal. Trimmed of silver skin and excess fat.
- Kosher Salt – Essential for proper seasoning and crust formation.
- Ground Black Pepper – Freshly ground gives a bolder, aromatic punch.
- Garlic Powder – Adds a mellow savory note without overpowering.
- Onion Powder – Complements the beef and balances the seasoning blend.
Pick up a jar of our OWYD Smoky SPG Blend for the perfect roast, every time!
Try our Traeger Smoked Beef Tenderloin too!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat Your Grill Or Oven – Set to 450°F. If using a pellet grill, preheat with the lid closed.
- Prep The Tenderloin – Trim excess fat and divide the roast into 2–3 equal pieces if needed. Tie with butcher’s twine to ensure even cooking.
- Season Well – Rub all sides with salt, pepper, garlic powder, and onion powder.
- Sear At High Heat – Place on a rack over a sheet pan (or directly on grill grates). Cook 15 minutes, flip, and cook another 10 minutes.
- Drop The Temp – Reduce to 225°F. Leave the lid or oven door open briefly to cool, then close and cook until internal temp hits 125°F for medium-rare.
- Rest And Slice – Remove from heat, tent with foil, and rest for 10–15 minutes before slicing.
Try with our Homemade Chimichurri!
Recipe FAQ
Beef Tenderloin is best served immediately after cooking and slicing. I wouldn't recommend making this in advance on purpose. That's not to say that any leftovers won't be delicious.
Store leftovers in an airtight container in the refrigerator. Reheat gently in the oven or on the stovetop with butter to maintain tenderness.
Use a meat thermometer and follow the recommended internal temperature for your preferred level of doneness. We love the ThermoWorks Smoke (aff)!
Absolutely! Feel free to experiment with additional spices like rosemary or thyme for a personalized flavor.
| ROAST TEMPERATURE CHART | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Use leftovers in this Beef Barley Soup Recipe!
Serve This With
More Recipes To Try
- Butter-Basted Smoked Prime Rib
- Traeger Ribeye
- Tomahawk Steak
- Filet Mignon with Whiskey Garlic Shrimp
- Smoked Whole Sirloin Cap Roast
Beef Tenderloin
A tender, juicy beef tenderloin is simple to make, and is such an impressive main course! Invite your favorite beef-lovers over and pick up one of these massive roasts!
Ingredients
- 6 pound beef tenderloin
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat your grill, pellet smoker, or oven to 450°F.
- Trim excess fat from the tenderloin and cut it into evenly sized pieces if your tenderloin tapers significantly. Two or three are usually enough to ensure even cooking. (If your tenderloin is equal thickness throughout you can skip this part.)
- Tie some bakers twine around each piece to keep it compact.
- Coat the tenderloin in the seasonings and place it on a rack over a baking sheet. Place it into your desired cooking device.
- Close the lid and cook for 15 minutes. Flip the tenderloin and close the lid for another 10 minutes.
- Turn the temperature down to 225°F. Leave the grill lid or oven door open for a minute or two to drop the temperature down.
- Close and let cook until the internal temperature is 5°F under your desired finished temperature (use the chart in the post). For medium-rare, we pull at 125°F.
- Let the roast rest for 10-15 minutes, tented in foil, until slicing.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 891Total Fat: 66gSaturated Fat: 27gUnsaturated Fat: 39gCholesterol: 236mgSodium: 1269mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 65g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Henk Janssen
Friday 29th of December 2023
Do you have a recipe for pork tenderloin on my pellet grill? Thanks
Nicole Johnson
Saturday 30th of December 2023
Yup! I have lots of them. If you search for "pork tenderloin" using the search bar, you can find them all. Here are links to the two most popular: https://www.orwhateveryoudo.com/2022/07/grilled-pork-tenderloin.html https://www.orwhateveryoudo.com/2023/05/smoked-pork-tenderloin.html