Smoked Beef Tenderloin with Garlic and Paprika

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Smoked Beef Tenderloin with Garlic and Paprika is an impressive main course that will elevate any gathering. This dish features a perfectly smoked beef tenderloin, seasoned with aromatic garlic and smoky paprika, creating a flavorful crust that locks in the juicy tenderness of the meat. Ideal for special occasions or a delightful weekend dinner, this recipe is sure to impress your guests.

Why You’ll Love This Recipe

This Smoked Beef Tenderloin is not only delicious but also easy to prepare. The combination of garlic and smoked paprika adds depth to the beef, while the smoking process enhances its natural flavors.

• Great for gatherings and special occasions.
• Simple to prepare with minimal ingredients.
• Rich, smoky flavor with a tender texture.
• Can be served with various sides for a complete meal.

Ingredients

• 2 pounds beef tenderloin, trimmed
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wood chips for smoking (hickory or mesquite recommended)

How to Make Smoked Beef Tenderloin

1. Prepare the smoker according to the manufacturer’s instructions. If using a charcoal smoker, light the charcoal and let it burn until covered with white ash.
2. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, salt, and black pepper to create a marinade.
3. Rub the marinade all over the beef tenderloin, ensuring it is evenly coated. Let it sit at room temperature for about 30 minutes to allow the flavors to penetrate.
4. While the beef marinates, soak the wood chips in water for at least 30 minutes. Drain and add the chips to the smoker.
5. Place the beef tenderloin on the smoker rack. Close the lid and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare. Use a meat thermometer to check the temperature.
6. Once cooked, remove the beef tenderloin from the smoker and let it rest for 10-15 minutes before slicing. This helps the juices redistribute throughout the meat.
7. Slice the tenderloin into thick pieces and serve warm. Enjoy!

Tips for the Best Results

• Make sure to trim the beef tenderloin of excess fat for a cleaner taste.
• For a more intense smoky flavor, you can use a combination of wood chips.
• Always let the meat rest after smoking to ensure it remains juicy.
• Adjust the seasoning to your taste; feel free to add herbs like thyme or rosemary for additional flavor.

Easy Variations

• Substitute smoked paprika with regular paprika for a milder flavor.
• Add fresh herbs such as rosemary or thyme to the marinade for extra aroma.
• Try marinating the beef overnight for a deeper flavor profile.

What to Serve With It

• Creamy mashed potatoes or garlic mashed potatoes.
• Grilled vegetables such as asparagus or bell peppers.
• A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette.
• Crusty bread to soak up the delicious juices.

Storage and Reheating

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Leftover smoked beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meat and warm it gently in a skillet over low heat or in the microwave, being careful not to overcook it.

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