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Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter

Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter

By Traeger Kitchen

With Traeger, make your house the best damn steak house in town. These tender beef tenderloins grill to perfection, you can even see that smoke ring of flavor. Your neighbors will come running at the heavenly aroma wafting down the street.

Prep Time

10 Min

Cook Time

40 Min




Number of People Serving


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Units of Measurment:
8 Tablespoon butter, room temperature
3 Tablespoon Bleu Cheese, crumbled
1 Clove garlic, minced
1 Tablespoon dry sherry or red wine
1 Teaspoon coarse ground black and green peppercorns
1 To Taste coarse salt
1 Tablespoon chives, chopped
4 Whole Beef Tenderloin Steaks, 1-1/4 to 1-1/2 inches thick
As Needed extra-virgin olive oil
As Needed Traeger Prime Rib Rub


  • 1

    Make the flavored butter: In a small mixing bowl, combine the butter, blue cheese, garlic, sherry, if using, chives, peppercorns, and salt. Cover and refrigerate until ready to use, or roll into a log in plastic wrap, wax paper, or parchment and freeze for up to 6 months.

  • 2

    When ready to cook, start the Traeger grill on 185 with the lid closed and preheat for 15 minutes.

  • 3

    Brush the outside of the steaks with olive oil and season with Traeger Prime Rib Rub.

  • 4

    Arrange the steaks directly on the grill grate and smoke for 30 minutes.

    185 ˚F / 85 ˚C


    Super Smoke

  • 5

    Transfer the steaks to a plate or platter. Increase the temperature to High and preheat, lid closed, for 10 to 15 minutes.

  • 6

    Return the smoked steaks to the grill grate and finish cooking to the desired degree of doneness, turning once with tongs.

    450 ˚F / 232 ˚C

  • 7

    Top the steaks with a dollop of the Blue Cheese and Peppercorn Butter a minute or two before transferring to a platter or plates. Enjoy!

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