Smoked Beef Tenderloin


Beef Tenderloin gradual smoked on the pellet grill alongside some beefy, smoked mushrooms. Excellent for a distinct, scrumptious tackle steak evening.

  • 1 entire beef tenderloin
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Killer Hogs AP seasoning
  • 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

  • 3 pints sliced mushrooms
  • 1 shallot finely chopped
  • 56 cloves garlic minced
  • 1 cup purple wine
  • 1 cup beef broth
  • 1 Tablespoon Kitchen Confederate Beef Broth Focus
  • 1/2 stick butter
  • 2 teaspoons Killer Hogs AP Seasoning
  • Place all components right into a smoker-safe dish or a half dimension aluminum pan. Smoke on pit for 1.5 – 2 hours till mushrooms and garlic are tender.

  1. Trim the entire beef tenderloin into middle minimize portion be sure you take away any sinew or silver pores and skin.
  2. Put together pellet grill or every other smoker for oblique smoking at 250 levels.
  3. Drizzle the surface of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning adopted by the Saskatchewan seasoning.
  4. Place the tenderloin on the smoker, insert a probe thermometer into the middle of the roast and smoke till inner temperature reaches 120 levels.
  5. Take away the tenderloin from the pit and canopy loosely in foil and relaxation for 20-Half-hour.
  6. Slice the tenderloin into desired thickness and serve.

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