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espresso rubbed tenderloin

Updated: Jan 27, 2021

what you need

1 x 2kg tenderloin

2 tbls olive oil

6 tbls Smokey Joe’s Espresso rub

Sea salt to taste

Suggested smoking wood/ pellets - Cherry

what to do

When ready to cook, set the smoker

temperature to 425 ℉ and preheat, lid closed, for 10 to 15 minutes.

Trim any silver skin & excess fat from the beef, lightly coat the tenderloin with olive oil, season well with sea salt, then rub all over with the Espresso rub, coating every nook & cranny. If You have extra spice rub – it would be perfect for the next time you grill steak.

Transfer beef to the smoker, placing directly on the grill grates, and cook for 50 - 60 minutes, or until the beef reaches an internal temperature of 135℉ (for medium rare). Remove beef from the grill and cover with foil. Let stand for 15 minutes (the internal temperature will increase to 145 ℉ while resting - perfect).

Slice and serve with your favourite side dishes.


*Cook times will vary depending on set and ambient temperatures.

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