Pellet Grill Beef Tenderloin

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.