Smoked Peppered Beef Tenderloin

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Lay the tenderloin on a large piece of plastic wrap.

  Add A Note

  Ingredients

  • 1 (2 to 2-1/2 lb) beef tenderloin roast, trimmed

• 2

  Combine the mustard, garlic and bourbon in a small bowl. Slather the mixture evenly all over the tenderloin. Wrap in plastic and allow to sit at room temperature for 1 hour.

  Add A Note

  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 the salt and ground black and green peppercorns.

  Add A Note

  Ingredients

  • As Needed Jacobsen Salt Co. Pure Kosher Sea 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.

  

  Grill: 180 ˚F

  Add A Note

• 5

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

  

  Grill: 180 ˚F

  Add A Note

• 6

  Remove the tenderloin from the grill and set aside. Increase the grill temperature to 400℉. Once the grill is hot, place the tenderloin back on the grill. Roast until the internal temperature reaches 130℉, about 20 to 30 minutes depending on the thickness of the tenderloin. Do not overcook.

  

  Grill: 400 ˚F

  

  Probe: 130 ˚F

  Add A Note

• 7

  Let rest for 10 minutes before slicing. Enjoy!

  Add A Note