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Smoked Beef Tenderloin Crostini

20

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Hickory

This smoked tenderloin appetizer tastes so amazing, it's fit for a king. Pre-make it the day before, then refrigerate to serve it up on game day.

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  • 1 1/2 Cup mayonnaise

  • 1/2 Cup Green Peppercorn Mustard

  • 1/3 Cup Dijon mustard

  • 1 Tablespoon prepared horseradish

  • 1 Tablespoon Worcestershire sauce

  • 2 Tablespoon thyme

  • Traeger Prime Rib Rub

  • 2 Pound Beef Tenderloin, Preferably Center Cut, Trimmed

  • olive oil

  • 2 Baguettes, thinly sliced on a diagonal

  • 1

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 2

    Whisk the mayonnaise and green peppercorn mustard in a small bowl; cover and refrigerate until serving time.

    • 1 1/2 Cup mayonnaise

    • 1/2 Cup Green Peppercorn Mustard

  • 3

    In a small mixing bowl, combine the Dijon-style mustard, horseradish, Worcestershire, and thyme leaves. Coat the outside of the tenderloin with the mixture, including the ends. Season on all sides with Traeger Prime Rib Rub or salt and pepper.

    • 1/3 Cup Dijon mustard

    • 1 Tablespoon prepared horseradish

    • 1 Tablespoon Worcestershire sauce

    • 1 Tablespoon thyme

    • As Needed Traeger Prime Rib Rub

    • 1 Tablespoon thyme

    • 2 Pound Beef Tenderloin, Preferably Center Cut, Trimmed

  • 4

    Lay the meat directly on the grill grate and smoke for 1 hour. Transfer to a cutting board and wrap tightly with foil.

    180 ˚F

  • 5

    Increase the temperature of the Traeger to 350℉. In the meantime, pour a thin film of olive oil on a rimmed baking sheet and arrange the bread slices on it in a single layer. Press down on each piece to make sure it gets coated with the oil. Toast until lightly browned, about 15 minutes, then turn over with a spatula to brown the other side, about 10 minutes more. Transfer to a cooling rack.

    350 ˚F

    • As Needed olive oil

    • 2 Baguettes, thinly sliced on a diagonal

  • 6

    Increase the temperature to High and preheat, lid closed for 15 minutes. Remove the foil from the beef tenderloin and return the meat to the grill grate. Grill, turning as needed with tongs, until the tenderloin is done to your liking—135℉ for medium-rare, about 20 minutes. (Insert an instant-read meat thermometer in the thickest part of the meat.)

    500 ˚F

    135 ˚F

  • 7

    Transfer the tenderloin to a cutting board and let it rest for 5 minutes. Carve against the grain into very thin slices. (If desired, you can chill the tenderloin, tightly wrapped in plastic wrap, for up to 24 hours before slicing.)
  • 8

    To assemble the crostini, lay a slice or two of tenderloin on a piece of toasted bread. Top with a dollop of the mayonnaise-mustard sauce and a piece of parsley. Enjoy!