Smoked Beef Tenderloin Recipe



Whole beef tenderloin (2.5 to 3.5 kg)
Ground black pepper
Garlic powder

Comeback Sauce

2 cups mayonnaise
2 tsp red wine vinegar
1 tsp minced garlic
2 tsp water
¼ tsp salt
¼ tsp Black pepper


  1. Preheat smoker to 135°C.
  2. Season the tenderloin with Kosher salt, black pepper, and garlic powder.
  3. Smoke at 135°C for 1½ to 2 hours until internal temp of tenderloin is 55°C.
  4. Let rest before serving.
  5. Comeback Sauce – mix all ingredients well to make sauce. Serve alongside beef tenderloin.

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