Traeger Kitchen


Grilled Peppercorn Steaks with Mushroom Cream Sauce

Prep Time

1 Hours

Cook Time

1 Hours

Effort

Pellets

Hickory

Peppercorn-crusted beef tenderloin gets sliced then smothered in a homemade mushroom cream sauce for a rich, beefy wood-fired experience.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1/2 Cup Dijon mustard

  • 2 Clove garlic, minced to a paste

  • 2 Tablespoon bourbon or strong cold coffee

  • 1 1/2 Tablespoon Worcestershire sauce

  • 4 Whole beef steaks, preferably beef tenderloin

  • kosher salt

  • coarse ground black and green peppercorns

Mushroom Cream Sauce
  • 1 Tablespoon olive oil

  • 16 Ounce cremini mushrooms, thinly sliced

  • 1 Clove garlic, minced

  • 1/2 Cup white wine

  • 1/2 Cup chicken stock

  • 1/2 Cup heavy cream

  • salt and pepper

Steps

  • 1

    In a small bowl, add the mustard, garlic, bourbon and Worcestershire sauce. Whisk to combine.
    Ingredients
    • 1/2 Cup Dijon mustard

    • 2 Clove garlic, minced to a paste

    • 2 Tablespoon bourbon or strong cold coffee

    • 1 1/2 Tablespoon Worcestershire sauce

  • 2

    Lay the steaks on a large piece of plastic wrap and 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 60 minutes.
    Ingredients
    • 4 Whole beef steaks, preferably beef tenderloin

  • 3

    Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and peppercorns. Use your hands to pat the peppercorns into the steak.
    Ingredients
    • As Needed kosher salt

    • As Needed coarse ground black and green peppercorns

  • 4

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    Grill180 ˚F
  • 5

    Arrange the steaks directly on the grill grate and smoke for 60 minutes. Remove the steaks from the grill.
    Grill180 ˚F
  • 6

    Increase the Traeger temperature 500℉ and preheat, lid closed for 15 minutes.
    Grill500 ˚F
  • 7

    When Traeger is hot, return the steaks to the grill and cook until the internal temperature reaches 130℉ on an instant-read meat thermometer, about 20 to 30 minutes, depending on the thickness of the steak. Do not overcook.
    Grill500 ˚F
    Probe130 ˚F
  • 8

    For the Mushroom Cream Sauce: Heat olive oil in a large sauté pan over medium heat. Add sliced mushrooms, being careful not to crowd the pan and sauté until softened and lightly browned. Add garlic and sauté 1 minute more. Add the white wine and chicken stock to the mushrooms and bring to a simmer. Simmer for 5 to 7 minutes then reduce the heat and stir in the cream. Season to taste with salt and pepper. Remove from heat and set aside.
    Ingredients
    • 1 Tablespoon olive oil

    • 16 Ounce cremini mushrooms, thinly sliced

    • 1 Clove garlic, minced

    • 1/2 Cup white wine

    • 1/2 Cup chicken stock

    • 1/2 Cup heavy cream

    • To Taste salt and pepper

  • 9

    Transfer steaks to a platter and cover with foil. Let rest for 10 minutes before removing the foil and carving into thin slices.
  • 10

    To serve, spoon the sauce directly onto the steaks. Enjoy!

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