By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
To Taste | Jacobsen Salt Co. Pure Kosher Sea Salt |
To Taste | coarse ground black and green peppercorns |
1
Lay the tenderloin on a large piece of plastic wrap.
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.
3
Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and coarsely ground pepper.
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.
180 ˚F / 82 ˚C
Super Smoke
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.
180 ˚F / 82 ˚C
130 ˚F / 54 ˚C
01:00
Super Smoke
6
Remove the tenderloin from the grill. Increase the grill temperature to 400℉.
400 ˚F / 204 ˚C
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.
400 ˚F / 204 ˚C
130 ˚F / 54 ˚C
8
Remove the tenderloin from the grill and let rest for 10 minutes before slicing. Enjoy!
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