smoked peppered beef tenderloin

INGREDIENTS


  • 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

PREPARATION

Steps

1

Lay the tenderloin on a large piece of plastic wrap.

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.

3

Unwrap the plastic wrap and generously season the tenderloin on all sides with the salt and ground black and green peppercorns.

4

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.

5

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

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.

7

Let rest for 10 minutes before slicing. Enjoy!

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