smoked peppered beef tenderloin


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

  • 1/2 Cup Dijon mustard

  • 2 Clove garlic, minced to a paste

  • 2 Tablespoon bourbon or strong cold coffee

  • As Needed Jacobsen Salt Co. Pure Kosher Sea Salt

  • As Needed coarse ground black and green peppercorns




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. Wrap in plastic and 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 Z Grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.


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


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.


Let rest for 10 minutes before slicing. Enjoy!

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