Reverse Seared Beef Tenderlion Recipe


A tender, centre-cut beef tenderloin roast can be the centrepiece of an impressive, elegant meal.


Beef Tenderloin

1.1 – 1.4 kg pound centre-cut beef tenderloin
2 tablespoons high-temperature cooking oil (canola, peanut, avocado, etc.)
½ cup beef stock for spritzing


1½ tablespoon salt
1½ tablespoon coarse black pepper
1 teaspoon granulated garlic
1 teaspoon oregano

Roasted Garlic Sauce

1½ cups beef stock
1 teaspoon roasted garlic paste
¼ teaspoon seasoning mix
¼ teaspoon xanthan gum optional


water pan
remote probe thermometer
food-safe spray bottle


  1. Prepare your beef tenderloin at least 1- 2 hours before cooking. Mix seasoning ingredients. Wipe tenderloin dry and lightly coat it with cooking oil. Sprinkle six teaspoons of seasoning all over the tenderloin.
    HOT TIPRoasted garlic paste – This is easy to make at home and also available at gourmet stores. You can substitute minced garlic.
  2. Prepare your Oklahoma Joe’s® smoker. Fill a charcoal basket halfway with hardwood lump charcoal. Place water pan in the cooking chamber next to the firebox opening. Preheat the smoker to 120°C as measured at the cooking grate.
  3. Slow roast the beef tenderloin. If using a remote probe thermometer, insert probe from the end and angle toward the centre of the roast. Place tenderloin in smoker and slow roast it with the lid closed.
  4. Spritz the beef tenderloin. Watch the temperature and when the roast reaches 23-32°C, lightly spray the roast. Rotate roast so the end closest to the firebox is farthest away.
  5. Finish roasting the tenderloin. Roast the tenderloin until it reaches about 5-7 degrees less than your desired final temperature. For medium-rare, pull the roast at 50-52°C (about 1 hour 15 minutes) and the “carry-over” cooking will raise it to about 55-57°C. For rare, pull it at 48°C and for medium, pull at 57°C.
    HOT TIPCarry-over cooking will raise the internal temperature of the roast 5 to 7°C once off the smoker, which should take about 15 minutes. While it rests, open your intake vent completely to bring up the fire in your firebox for searing.
  6. Meanwhile, make the sauce. Simmer stock, roasted garlic and ¼ teaspoon of seasoning until the stock is reduced by half, which should take about 20 minutes. Stir in xanthan gum until combined. Strain sauce through a sieve and discard the solids.
  7. Rest the beef tenderloin and watch carryover cooking by monitoring the internal temperature. Once it the temperature finishes climbing and falls a degree or two, the roast is ready to sear.
    HOT TIPWait for the internal temperature to begin dropping for a good reverse sear. Doing so reverses the heat train so your internal temperature doesn’t spike while searing.
  8. Sear the roast. Spread hot coals evenly in the charcoal basket and place grill grates in the firebox. Sear the roast just long enough to finish getting colour, which should be about 1 minute per side.
    HOT TIPThe firebox should be so hot that you can’t keep your hand right above the grate for more than 1-2 seconds.
  9. Slice the roast in 2.5 cm slices. Sprinkle some of the remaining seasoning over the slices and drizzle the roasted garlic sauce over them. Serve.

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