SMOKED PEPPERED BEEF TENDERLOIN
Beef tenderloin can be extravagantly priced, especially around the holidays. But when thinly sliced as part of a cocktail buffet, it can serve as many as 12 people. Serve small crusty rolls with the meat as well as condiments such as caramelized onions, mayonnaise, mustard, etc.
- 1 2- to 2-1/2 pound beef tenderloin, preferably center cut, trimmed
- 1/2 cup Dijon mustard
- 2 cloves garlic, minced to a paste
- 2 tablespoons bourbon or strong cold coffee
- 1 tablespoon Worcestershire sauce
- Coarse salt (kosher)
- Coarsely ground black and green peppercorns
Lay the tenderloin on a large piece of plastic wrap.
Combine the mustard, garlic, bourbon, and Worcestershire sauce in a small bowl. Slather the mixture evenly all over the tenderloin. Bring the sides of the plastic wrap over the tenderloin and wrap tightly. Allow to sit at room temperature for 1 hour.
Unwrap the plastic wrap and generously season the tenderloin on all sides with the salt and ground black and green peppercorns.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Arrange the tenderloin directly on the grill grate and smoke for 1 hour. Increase the grill temperature to 400 degrees F and roast the tenderloin until the internal temperature is 130 degrees F on an instant-read meat thermometer, 20 to 30 minutes, depending on the thickness of the tenderloin. Do not overcook. Transfer to a platter and cover with foil. Let rest for 10 minutes before removing the foil and carving into thin slices. Can be served warm or at room temperature.