Mushrooms (6 cups)
Garlic (5 cloves)
Red Wine (1 cup)
Beef Broth (1 cup)
Reduced Sodium Beef Broth Concentrate (1 Tbsp)
Butter (1/2 stick)
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.
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 (1/2 Tbsp)
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.