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Smoked Peppered Beef Tenderloin

Smoked Peppered Beef Tenderloin

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

1 Hrs
30 Min




Number of People Serving


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Units of Measurement:
1 (2 to 2-1/2 lb) beef tenderloin roast, trimmed
1/2 Cup Dijon mustard
2 Clove garlic, minced to a paste
2 Tablespoon bourbon or strong cold coffee
To Taste Jacobsen Salt Co. Pure Kosher Sea Salt
To Taste coarse ground black and green peppercorns


  • 1

    Lay the tenderloin on a large piece of plastic wrap.

  • 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.

  • 3

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

  • 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 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.

    180 ˚F / 82 ˚C

    130 ˚F / 54 ˚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!

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