Nothing beats juicy beef fillet that is gently smoked and then finished off – with a full range of flavors from the smoker. In this recipe, we show you how to prepare everything in the smoker: Meat, side dish & vegetables. Ideal for the weekend, guests or if you simply fancy a BBQ highlight.

Ingredients (for approx. 4 people)

For the meat

4 pieces of beef fillet, each approx. 200-250 g (at least 3 cm thick) 2 tbsp coarse sea salt 1 tbsp freshly ground black pepper 2 tsp dried rosemary (or fresh rosemary sprig) 1 tbsp olive oil

For the rosemary potatoes

800 g waxy potatoes, sliced approx. 0.8 cm thick 2 tbsp olive oil 1 tsp coarse sea salt 1 tsp freshly chopped rosemary

For the vegetables

2 zucchinis, cut into strips or half moons 2 carrots, cut diagonally into slices 1 tbsp olive oil Salt & pepper to taste 1 tsp dried rosemary

Additional tip (optional)

Wood chips or pieces of wood for the smoker: e.g. hickory or oak for a strong smoky flavor. Thermometer for core temperature control.

Preparation & smoker setup

Preheat the smoker: Set your smoker (e.g. pellet or wood smoker) to around 110-120 °C (≈ 225 °F) for the slow smoking phase. Add the wood chips or pieces of wood (hickory or oak → strong smoke, or e.g. cherry for a mild smoke flavor). While the smoker is heating up: rub the meat with olive oil, season with salt, pepper and rosemary. Prepare the potato slices and vegetables.

Step-by-step preparation

Step 1: Start vegetables & potatoes

Place the potato slices in a fireproof dish or in the smoker over an indirect heat. Drizzle with olive oil, salt, pepper and sprinkle with rosemary. After approx. 15 mins, add the zucchini and carrot strips, also seasoned with olive oil, salt, pepper & rosemary. Close the lid and allow the vegetables to smoke until they are about 60% cooked (lighter color, still a little crunchy).

Step 2: Smoke the meat

Place the beef fillets on the grill, indirectly to the heat source, in the smoker at approx. 110-120 °C. Smoke the meat until the core temperature has reached approx. 48 °C (for medium-rare later still finish). (Depending on thickness approx. 30-40 min) Note: It is worth working with a meat thermometer as time can vary greatly. Remove the meat when the target temperature is reached and allow it to rest briefly.

Step 3: Finish with higher heat (reverse sear in the smoker)

Raise the temperature in the smoker to around 240-250 °C (≈ 450 °F) or use a direct heat zone if available. Place the fillets directly over the heat and cook them briefly until the core temperature is reached as required: rare: approx. 52 °C medium-rare: approx. 57 °C medium: approx. 63 °C (temperature rises slightly while resting) You can finish the potatoes and vegetables at the same time during this phase: make the skin a little crispier if necessary, briefly smoke-finish the vegetables and make them firm to the bite.

Step 4: Resting phase & dressing

Take everything out of the smoker and leave the meat to rest for at least 5-10 minutes so that the juices are distributed. Arrange the meat, potatoes and vegetables on preheated plates. Optionally, sprinkle with a little fresh rosemary.

Serving suggestion & side dishes

A strong red wine (e.g. Cabernet Sauvignon) is a great accompaniment. Fresh green salad with olive oil and lemon dressing adds freshness. A good BBQ spice from helvetic-barbeque.ch (e.g. in the store) can refine meat and vegetables.

Tips from the Pitmaster

Choice of wood: For beef – oak or hickory bring intense smoke flavor. For milder varieties – cherry or apple. Uniformity: Bring meat to room temperature before smoking. Temperature control instead of time control: core temperature is more important than minutes. Keep the lid closed if possible – this keeps smoke in the cooking space and the aroma intense. Work in parallel: While the meat is smoking, you can prepare vegetables and potatoes, so timing is optimal.

E Guete!