Smoked Peppered Beef Tenderloin
By Traeger Kitchen
Traegered beef tenderloin is highly addictive. The bourbon infuses warm undertones and it smokes up nice n' juicy. This recipe is perfect for any shindig, slice it thin for a savory appetizer and top it with caramelized onions.
Prep Time
15 Minutes
Cook Time
1 Hours
30 Minutes
Pellets
Maple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | (2 to 2-1/2 lb) Snake River Farms Beef Tenderloin Roast, trimmed |
| 1/2 Cup | Dijon mustard |
| 2 Clove | garlic, minced to a paste |
| 2 Tablespoon | bourbon or strong cold coffee |
| As Needed | Jacobsen Salt Co. Pure Kosher Sea Salt |
| As Needed | coarse ground black and green peppercorns |
Step
1
Lay the tenderloin on a large piece of plastic wrap.
2
Combine the mustard, garlic and bourbon in a small bowl. Slather the mixture evenly all over the tenderloin. Wrap in plastic and allow to sit at room temperature for 1 hour.
3
Unwrap the plastic wrap and generously season the tenderloin on all sides with the salt and ground black and green peppercorns.
4
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
5
Place the tenderloin directly on the grill grate and smoke for 60 minutes.
180 ˚F / 82 ˚C
01:00
Super Smoke
6
Remove the tenderloin from the grill and set aside. Increase the grill temperature to 400℉. Once the grill is hot, place the tenderloin back on the grill. Roast until the internal temperature reaches 130℉, about 20 to 30 minutes depending on the thickness of the tenderloin. Do not overcook.
400 ˚F / 204 ˚C
130 ˚F / 54 ˚C
7
Let rest for 10 minutes before slicing. Enjoy!
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