Smoked Peppered Beef Tenderloin

Steps

• 1

  Lay the tenderloin on a large piece of plastic wrap.

  Ingredients

  • 1  (2 to 2-1/2 lb) Beef Tenderloin Roast, trimmed

• 2

  In a small bowl, combine the mustard, garlic, and bourbon. Slather the mixture evenly all over the tenderloin. Wrap in the plastic and refrigerate for 1 hour.

  Ingredients

  • 1/2 Cup Dijon mustard

  • 2 Clove garlic, mashed into a paste

  • 2 Tablespoon bourbon or strong cold coffee

• 3

  Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and coarsely ground pepper.

  Ingredients

  • To Taste kosher salt

  • To Taste coarse ground black and green peppercorns

• 4

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Insert a leave-in meat thermometer into the thickest part of the tenderloin. Place the tenderloin directly on the grill grates, close the lid, and smoke for 60 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 6

  Remove the tenderloin from the grill. Increase the grill temperature to 400℉.

  400 ˚F / 204 ˚C

• 7

  Once the grill is hot, place the tenderloin back on the grill, close the lid, and roast until the internal temperature reaches 130℉, 20-30 minutes depending on the thickness of the tenderloin. Do not overcook.

  400 ˚F / 204 ˚C

  130 ˚F / 54 ˚C

• 8

  Remove the tenderloin from the grill and let rest for 10 minutes before slicing. Enjoy!