Smoked Beef Filets Recipe



Whole Beef Tenderloin, sliced into 4 cm thick fillets Coarse Sea Salt
Freshly-Ground Black Pepper
Garlic Powder
Suggested wood for smoking: Mesquite or cherry chips


  1. Season fillets with sea salt, pepper, and garlic powder (to taste preference), on both sides. Place on a sheet pan, cover, and place in fridge for 4 hours.
  2. Remove fillets from fridge and let reach room temperature, for approximately 30-45 minutes. Preheat smoker to 135°C during this time.
  3. Place the fillets on the smoker rack. Add one small handful of wood chips to the smoker. Smoke for 1 hour. (Add wood chips at the 30 minute mark.)
  4. Steaks should reach medium-rare stage at the 1 hour mark. If you prefer your steak more done, smoke for an additional 15 minutes.
  5. Let steak rest for 10 minutes before serving.

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