Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter

Ingredients

Steps

• 1

  For the Flavored Butter: In a small mixing bowl, combine butter, blue cheese, garlic, sherry, 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.

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  Ingredients

  • 8 Tablespoon butter, room temperature

  • 3 Tablespoon crumbled blue cheese

  • 1 Clove garlic, minced

  • 1 Tablespoon dry sherry or red wine, optional

  • 1 Teaspoon coarse ground black and green peppercorns

  • To Taste coarse kosher or sea salt

• 2

  When ready to cook, set Traeger temperature to 185°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

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• 3

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

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  Ingredients

  • 4 (1-1/4 to 1-1/2 inch thick) beef tenderloin steaks

  • As Needed extra-virgin olive oil

  • As Needed Traeger Prime Rib Rub

• 4

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

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• 5

  Transfer the steaks to a plate or platter. Increase the Traeger temperature to 450°F and preheat, lid closed for 10 minutes.

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• 6

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

  Grill: 450 ˚F

  Probe: 125 ˚F

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• 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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