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Servings:

Pellet Grill Beef Tenderloin

Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

Total Time

3hr

0.0

0 Ratings

Author: How to BBQ Right

Servings:

Ingredients

•

Whole Beef Tenderloin

•

2 Tbsp

Worcestershire Sauce

•

1 Tbsp

All-Purpose Spice Rub

•

2 Tbsp

Blackening Seasoning

Beefy Smoked Mushrooms

•

6 cups

Sliced Mushrooms

•

Shallot , finely chopped

•

5 cloves

Garlic , minced

•

1 cup

Red Wine

•

1 cup

Beef Broth

•

1 Tbsp

Reduced Sodium Beef Broth Concentrate

•

1/2 stick

Butter

•

2 tsp

All-Purpose Spice Rub

Cooking Instructions

Place Mushrooms (6 cups) , Shallot (1) , Garlic (5 cloves) , Red Wine (1 cup) , Beef Broth (1 cup) , Reduced Sodium Beef Broth Concentrate (1 Tbsp) , Butter (1/2 stick) , and All-Purpose Spice Rub (1 Tbsp) into a smoker-safe dish or a half-size aluminum pan.

Smoke on the pit for 1.5-2 hours until mushrooms and garlic are tender.

Trim the Whole Beef Tenderloin (1) into the center cut portion be sure to remove any sinew or silver skin.

Prepare a pellet grill or any other smoker for indirect smoking at 250 degrees F (120 degrees C).

Drizzle the outside of the tenderloin with Worcestershire Sauce (2 Tbsp) for a binder and season with a layer of All-Purpose Spice Rub (2 tsp) followed by the Blackening Seasoning (2 Tbsp) .

Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast, and smoke until the internal temperature reaches 120 degrees F (50 degrees C).

Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.

Slice the tenderloin into desired thickness and serve.

Nutrition Per Serving

CALORIES

656

FAT

31.7 g

PROTEIN

76.7 g

CARBS

10.0 g