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Backyard Blogging.

Smoked Peppered Beef Tenderloin

Take beef tenderloin to the next level with mustard, garlic, bourbon marinade, and a peppered outer crust, and an hour-long blast of pure hardwood smoke. We love Smoked Peppered Beef Tenderloin for the holidays!


(2 to 2-1/2 lb) Beef Tenderloin Roast, trimmed
1/2 Cup
Dijon mustard
2 Clove
garlic, mashed into a paste
2 Tablespoon
bourbon or strong cold coffee
To Taste
kosher salt
To Taste
coarse ground black and green peppercorns


Lay the tenderloin on a large piece of plastic wrap.

In a small bowl, combine the mustard, garlic, and bourbon. Slather the mixture evenly all over the tenderloin. Wrap in plastic and refrigerate for one hour.

Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and coarsely ground pepper.

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.

Insert a leave-in meat thermometer into the thickest part of the tenderloin. Place the tenderloin directly on the grill grates, close the lid, and smoke for 60 minutes.

Remove the tenderloin from the grill. Increase the grill temperature to 400℉.

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.

Remove the tenderloin from the grill and let rest for 10 minutes before slicing. Enjoy!

Recipe and photo from Traeger.