Beef Tenderloin Steaks with Blue Cheese and Peppercorn Butter

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.

  Ingredients

  • 8 Tablespoon (1 stick) unsalted butter, room temperature

  • 3 Tablespoon crumbled blue cheese

  • 1 Clove Garlic, minced

  • 1 Tablespoon dry sherry or red wine, optional

  • 1 Teaspoon freshly ground green or black peppercorns

  •  Coarse kosher salt, to taste

• 2

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

  185 ˚F / 85 ˚C

  Super Smoke

• 3

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

  Ingredients

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

  •  Olive oil, to taste

  •  Traeger Prime Rib Rub, to taste

• 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 Traeger temperature to 450°F and preheat with the lid closed for 10 minutes.

  450 ˚F / 232 ˚C

• 6

  Return the smoked steaks to the grill and insert the probe into the center of a steak. Close the lid and sear until the internal temperature reaches 130°F for medium-rare, or your desired temperature, about 10 minutes.

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• 7

  Top the steaks with a dollop of the blue cheese and peppercorn butter and let melt for a minute or two before serving. Enjoy!