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Grilled Peppercorn Steaks with Mushroom Cream Sauce

Grilled Peppercorn Steaks with Mushroom Cream Sauce

By Traeger Kitchen

Peppercorn-crusted beef tenderloin steaks are smothered in a homemade mushroom cream sauce for a rich, beefy wood-fired experience.

Prep Time

2 Hr

Cook Time

2 Hr
10 Min




This recipe serves:


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Units of Measurement:
1/2 Cup Dijon mustard
2 Clove garlic, minced to a paste
2 Tablespoon bourbon or strong cold coffee
1 1/2 Tablespoon Worcestershire sauce
4 (8 oz) beef steaks, preferably filet mignon
To Taste kosher salt
To Taste Coarsely ground black and green peppercorns
Mushroom Cream Sauce
1 Tablespoon Olive oil
16 Ounce cremini mushrooms, thinly sliced
1 Garlic clove, minced
1/2 Cup white wine
1/2 Cup chicken stock
1/2 Cup heavy cream
To Taste kosher salt
To Taste freshly ground black pepper


  • 1

    In a small bowl, whisk together the the mustard, garlic paste, bourbon, and Worcestershire sauce.

  • 2

    Lay the steaks on a large piece of plastic wrap and rub evenly with the mustard mixture. Bring the sides of the plastic wrap over the steaks and wrap tightly. Let sit at room temperature for 60 minutes.

  • 3

    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

  • 4

    Unwrap the plastic wrap and generously season the steaks on all sides with salt and pepper, using your hands to pat the pepper into the meat.

  • 5

    Arrange the steaks directly on the grill grates. Close the lid and smoke for 60 minutes. Remove the steaks from the grill.

    180 ˚F / 82 ˚C


    Super Smoke

  • 6

    Increase the Traeger temperature 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C


  • 7

    Return the steaks to the grill and insert the probe into the center of a steak. Close the lid and cook until the internal temperature reaches 130℉ for medium-rare, 20-30 minutes, depending on the thickness of the steak. Do not overcook.

    450 ˚F / 232 ˚C

    130 ˚F / 54 ˚C


  • 8

    Meanwhile, make the mushroom cream sauce: Heat the olive oil in a large sauté pan over medium heat. Add the mushrooms and sauté until softened and lightly browned. Add the garlic and sauté for 1 minute more, until fragrant. Deglaze the pan with the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, 5-7 minutes. Reduce the heat to low and stir in the cream. Season with salt and pepper. Remove the pan from the heat and cover to keep warm until ready to serve.

  • 9

    Transfer the steaks to a cutting board and cover with foil. Let rest for 10 minutes.

  • 10

    Slice the steaks against the grain, then transfer to a serving platter and spoon the mushroom cream sauce on top. Serve immediately. Enjoy!

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