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
Pellets
Mesquite
Ingredients
Number of People Serving
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Step
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
01:00
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.