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Smoked Peppered Beef Tenderloin

15

1

Mesquite

We’re taking beef tenderloin to the next level with a mustard, garlic, bourbon marinade, a peppered outer crust, and an hour-long blast of pure hardwood smoke.

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  • 2 Pound Beef Tenderloin Roast, trimmed

  • 1/2 Cup Dijon mustard

  • 2 Clove garlic, minced to a paste

  • 2 Tablespoon bourbon or strong cold coffee

  • Jacobsen Salt Co. Pure Kosher Sea Salt

  • coarse ground black and green peppercorns

  • 1

    Lay the tenderloin on a large piece of plastic wrap.

    • 2 Pound 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.

    • 1/2 Cup Dijon mustard

    • 2 Clove garlic, minced to 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.

    • To Taste Jacobsen Salt Co. Pure Kosher Sea 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

  • 5

    Insert the probe into the thickest part of the tenderloin. Place the tenderloin directly on the grill grates, close the lid, and smoke for 60 minutes.
  • 6

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

    400 ˚F

  • 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

    130 ˚F

  • 8

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

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