Smoked Beef Tenderloin with Bourbon Cream Sauce

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Elevate Your Beef Tenderloin Game on a Kamado Joe Grill

There’s tender—and then there’s Kamado Joe tender. This Smoked Beef Tenderloin with Bourbon Cream Sauce is the kind of main course that turns a regular night into a celebration. We’re taking the king of cuts, seasoning it simply, smoking it low and slow over oak or maple wood, then searing it to perfection. The finishing touch? A silky, rich bourbon cream sauce that’s flambé-optional but flavor-mandatory.

If you’re looking for a showstopping recipe for holidays, birthdays, or backyard dinners that mean business, this one delivers buttery texture, bold smoke, and steakhouse-level presentation—all thanks to the Kamado Joe’s superior heat control and flavor-infusing ceramic design.

"When you serve tenderloin kissed with bourbon cream sauce, no one asks what’s for dessert."

Why the Kamado Joe Is Ideal for Beef Tenderloin

The Kamado Joe excels at both low-and-slow smoking and high-heat searing, making it the perfect grill for a reverse-seared beef tenderloin. The ceramic body holds a consistent 250°F for smoking with subtle wood flavor, then ramps up to 700–800°F to create a crust that locks in the juices. The result? A beautifully medium-rare roast with a crispy exterior and deep, smoky flavor.

Tips for Smoking Beef Tenderloin on a Kamado Joe

  • Use a digital thermometer to monitor internal temperature precisely.

  • Resting is key: Don’t skip the 15-minute rest—it redistributes juices.

  • Don’t rush the sauce: Let the bourbon reduce properly to mellow the flavor.

By Oded Eshel

Smoked Beef Tenderloin with Bourbon Cream Sauce

Serves: 10 people
Skill:
Beginner:

Ingredients

  • Beef

  • Bourbon Cream Sauce

Instructions

  1. 01

    Trim the beef tenderloin of silver skin and excess fat.

  2. 02

    Season liberally with kosher salt and refrigerate uncovered on a wire rack overnight to dry brine. (Or season immediately before grilling.)

  3. 03

    Set up your Kamado Joe for indirect cooking and stabilize the temperature at 250°F.

  4. 04

    Add 3 chunks of oak or maple wood for smoke.

  5. 05

    Place tenderloin on the grates and smoke until the internal temperature reaches 115°F, about 30–60 minutes depending on size.

  6. 06

    Reconfigure the grill for direct heat and bring temperature to 700–800°F.

  7. 07

    Rub the roast with beef tallow (optional) for extra crust.

  8. 08

    Sear for 1–2 minutes per side.

  9. 09

    Let rest for 15 minutes before slicing.

  10. 10

    In a saucepan, melt butter over medium-low heat.

  11. 11

    Add shallots and cook until fragrant, about 2 minutes.

  12. 12

    Stir in garlic and cook 1 more minute.

  13. 13

    Add bourbon and (optionally) flambé to burn off alcohol.

  14. 14

    Stir in heavy cream and reduce by 1/3, about 5–10 minutes.

  15. 15

    Add Parmesan and chives. Stir and remove from heat.

  16. 16

    Slice the rested beef tenderloin and serve with warm bourbon cream sauce on the side or drizzled on top.

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