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Smoked Peppered Beef Tenderloin

Difficulty 2/5
Prep time 15 mins

Cook time 90 mins
Serves 4-6

Hardwood Maple

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.


1(2-2 1/2 lb) Snake River Farms Beef Tenderloin Roast, trimmed

1/2 cup Dijon Mustard

2 cloves Garlic, Minced to a Paste

2 Tbsp Bourbon or Strong Cold Coffee

Jacobsen Salt, as needed

Coarsely Ground Black and Green Peppercorns, as needed


Lay the tenderloin on a large piece of plastic wrap.

Combine the mustard, garlic, and bourbon in a small bowl. Slather the mixture evenly all over the tenderloin. 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, set temperature to 180℉ and preheat, lid closed for 15 minutes.

Arrange the tenderloin directly on the grill grate and smoke for 60 minutes.

Increase the grill temperature to 400℉ and roast the tenderloin until the internal temperature reaches 130℉, about 20 to 30 minutes depending on the thickness of the tenderloin. Do not overcook.

Let rest for 10 minutes before slicing. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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