Moroccan Smoke-Roasted Beef Tenderloin
Food and Drink

Recipe from Weber’s Smoke , by Jamie Purviance. ©2012 Weber-Stephen Products LLC. Used with permission.

Moroccan Smoke-Roasted Beef Tenderloin

"Simple grilled beef roast recipe can be enjoyed as the main entree or use to make an assortment of sandwiches and wraps. Perfect for the next backyard barbecue or tailgate party!"

Prep Time: 20 minutes Cook Time: about 42 minutes Serves: 6 to 8


Ideal Grill: charcoal

Smoke Intensity: moderate


Special Equipment:

spice mill or mortar and pestle

butcher’s twine

large disposable foil pan

instant-read thermometer


1 beef tenderloin roast, about 3 pounds, preferably from the thicker chateaubriand end, trimmed of sliver skin and excess fat

2 tablespoons extra-virgin olive oil

2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes



1 1/2 teaspoons caraway seed

1 1/2 teaspoons coriander seed

1 1/2 teaspoons cumin seed

1 1/2 teaspoons packed dark brown sugar, preferably muscovado

1 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground black pepper

1/8 teaspoon ground cloves

In a spice mill or using a mortar and pestle, coarsely grind the caraway, coriander and cumin seeds (or crush the seeds on a cutting board under a heavy saucepan). Pour into a small bowl and mix in the remaining rub ingredients.

Tie the roast with butcher’s twine every couple of inches to make it even and compact. Lightly coat the roast with the oil and season evenly with the rub. Allow the roast to stand at room temperature for 15 to 30 minutes before cooking.

Prepare a two-zone fire for medium-high heat (400° to 500°). Place a large disposable foil pan beside the bed of charcoal and fill three-quarters of the way full with water.

Brush the cooking grate clean. Sear the roast over direct medium-high heat, with the lid closed as much as possible, for about 12 minutes, turning a quarter turn once every 3 to 4 minutes.

Slide the roast over indirect medium-high heat, directly over the foil pan. Drain and add the wood chips to the charcoal. Close the lid and cook until an instant-read thermometer inserted into the center of the thickest part of the roast registers 125° for medium rare, about 30 minutes. Transfer to a cutting board and let rest for 10 to 15 minutes (the internal temperature will rise 5° to 10° during this time).

Remove the twine and cut the roast crosswise into 1/2-inch slices. Serve warm.