Smoked Peppered Beef Tenderloin

Prep Time: 15 Minutes

Cook Time: 1 Hour

Effort: 2/5

Pellets: Mesquite

Feeds: 4 People

Traeger beef tenderloin is highly addictive. The bourbon infuses warm undertones and it smokes up nice n’ juicy. This recipe is perfect for any shindig, slice it thin for a savory appetizer and top it with caramelized onions.

INGREDIENTS

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
Jacobsen Salt Co. Pure Kosher Sea Salt
coarse ground black and green peppercorns

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, 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.

INGREDIENTS: As Needed Jacobsen Salt Co. Pure Kosher Sea Salt, 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.

Grill: 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.

Grill: 180 ˚F

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

Grill: 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.

Grill: 400 ˚F

Probe: 130 ˚F

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

Original Recipe found at Traeger Kitchen