How to Perfectly Smoke a Traeger Beef Tenderloin

Overview:

This blog post provides a detailed recipe for a smoked peppered beef tenderloin, highlighting a marinade made of Dijon mustard, garlic, and bourbon, finished with a peppercorn crust. The tenderloin is smoked using hardwood pellets, specifically mesquite, to enhance the flavor.

Ingredients:

• 2 to 2.5 lb Beef Tenderloin Roast, trimmed
• 1/2 Cup Dijon mustard
• 2 Cloves garlic, mashed into a paste
• 2 Tablespoons bourbon or strong cold coffee
• Kosher salt to taste
• Coarse ground black and green peppercorns to taste

Steps:

1. Preparation:

   • Lay the tenderloin on a large piece of plastic wrap.
   • Mix mustard, garlic, and bourbon in a bowl.
   • Slather the mixture evenly over the tenderloin, wrap in plastic, and refrigerate for 1 hour.

2. Seasoning:

   • Unwrap the tenderloin and season generously with salt and pepper.

3. Smoking:

   • Preheat the Traeger grill to 180℉ with the lid closed for 15 minutes.
   • Insert a meat thermometer into the thickest part of the tenderloin.
   • Smoke the tenderloin directly on the grill grates for 60 minutes.

4. Roasting:

   • Remove the tenderloin and increase the grill temperature to 400℉.
   • Roast the tenderloin until the internal temperature reaches 130℉, about 20-30 minutes.

5. Resting and Serving:

   • Let the tenderloin rest for 10 minutes before slicing.

Recommended Sides:

• Grilled fingerling potato salad
• Roasted creamy Brussels sprouts
• Roasted cauliflower & broccoli salad with bacon

Additional Resources:

• Guides on smoking various types of meat and vegetables.
• Traeger products such as wood pellets and rubs.

Perfectly Smoked Peppered Beef Tenderloin

If you’re looking to elevate your grilling game, a smoked peppered beef tenderloin is the perfect dish to impress your guests. This recipe combines a flavorful marinade with a smoky finish that highlights the tender, juicy meat. Follow this guide to achieve restaurant-quality smoked beef tenderloin right at home.

Ingredients and Preparation:

Start with a high-quality beef tenderloin roast, trimmed of excess fat. The key to the marinade is balancing the robust flavors of Dijon mustard, garlic, and a splash of bourbon. This combination not only tenderizes the meat but also infuses it with a deep, savory flavor. After marinating for an hour, generously coat the tenderloin with a mix of kosher salt and coarsely ground black and green peppercorns, creating a crust that will enhance the smoky flavor.

Smoking Process:

Using mesquite wood pellets will impart a rich, earthy flavor to the tenderloin. Preheat your Traeger grill to 180℉, ensuring it’s hot enough to begin the smoking process. A meat thermometer is essential; insert it into the thickest part of the meat to monitor the internal temperature closely. Smoke the tenderloin for an hour, allowing the hardwood smoke to penetrate the meat deeply.

Roasting to Perfection:

After the initial smoking, increase the grill temperature to 400℉. This step is crucial as it creates a delicious crust on the outside while maintaining a juicy interior. Aim for an internal temperature of 130℉ for a perfect medium-rare finish. Remember, the meat will continue to cook slightly after being removed from the grill, so avoid overcooking.

Resting and Serving:

Resting the meat for about 10 minutes after grilling allows the juices to redistribute, resulting in a tender, flavorful bite in every slice. Pair your smoked tenderloin with sides that complement its rich flavors. Grilled fingerling potatoes, roasted Brussels sprouts with bacon, or a smoky cauliflower and broccoli salad are excellent choices.

Conclusion:

Smoking a beef tenderloin is an art that combines the right ingredients, precise smoking techniques, and perfect timing. With this guide, you can confidently prepare a smoked peppered beef tenderloin that will be the star of any meal, delivering a delightful blend of smoky, peppery, and savory flavors that will leave your guests craving more.