Smoked Beef Tenderloin

Name: Geräuchertes Rinderfilet
Total time: 2 h
Ingredients: 15 g Grobes Meersalz; 12 g Schwarzer Pfeffer, grob gestoßen; 4 g Roter Kampotpfeffer, gestoßen; 4 g Knoblauchgranulat; 3 g Getrockneter Rosmarin; 10 ml Olivenöl

Pepper CrustBeefHot SmokingMedium2-3 hrs54-57 °C100-110 °CCherry + Apple

The beef tenderloin is coated with a fine pepper crust and hot-smoked at low temperatures to achieve a pink-red doneness. The short smoking time and mild wood choice emphasize the natural tenderness and flavor of the fillet. This recipe is ideal for special occasions.

Ingredients(for 1 kg)

Coarse sea salt15 g

Black pepper, coarsely crushed12 g

Red Kampot pepper, crushed4 g

Garlic granules4 g

Dried rosemary3 g

Olive oil10 ml

Instructions

Preparation

15 min + 1 hr resting time

Remove silver skin and fat from the fillet, rub with olive oil. Mix all spices and coat the fillet evenly. Let dry uncovered in the refrigerator for 1 hour.

Smoking

2-3 hrs

Set smoker to 100-110 °C, add cherry and apple wood for mild smoke. Insert thermometer into fillet and smoke until a core temperature of 54-57 °C is reached.

Resting

10-15 min

Loosely cover fillet with aluminum foil and let rest for 10-15 minutes. Optionally sear briefly on all sides in a very hot pan afterwards.

Pro Tip

After smoking, briefly sear the fillet on all sides in a very hot cast iron pan – this creates additional crust (Maillard reaction) without exceeding the desired core temperature.

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