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RECIPE
12 INGREDIENTS 8 STEPS 3hr

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.
Pellet Grill Beef Tenderloin Recipe | SideChef
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Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
3hr
Total Time
$5.38
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
Whole Beef Tenderloin
2 Tbsp
Worcestershire Sauce
1 Tbsp
Killer Hogs The A.P. Rub
2 Tbsp
Blackening Seasoning
I used Traeger Saskatchewan Seasoning

Beefy Smoked Mushrooms

6 cups
Sliced Mushrooms
1
Shallot , finely chopped
5 cloves
Garlic , minced
up to 6
1 cup
Red Wine
1 cup
Beef Broth
1 Tbsp
Reduced Sodium Beef Broth Concentrate
I used Kitchen Accomplice Beef Broth Concentrate
1/2 stick
1/2 Tbsp
Killer Hogs The A.P. Rub
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
664
FAT
31.7 g
PROTEIN
76.7 g
CARBS
11.4 g

Cooking Instructions

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Step 1
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 Killer Hogs The A.P. Rub (1 Tbsp) into a smoker-safe dish or a half-size aluminum pan.
Step 2
Smoke on the pit for 1.5-2 hours until mushrooms and garlic are tender.
Step 3
Trim the Whole Beef Tenderloin (1) into the center cut portion be sure to remove any sinew or silver skin.
Step 4
Prepare a pellet grill or any other smoker for indirect smoking at 250 degrees F (120 degrees C).
Step 5
Drizzle the outside of the tenderloin with Worcestershire Sauce (2 Tbsp) for a binder and season with a layer of Killer Hogs The A.P. Rub (1/2 Tbsp) followed by the Blackening Seasoning (2 Tbsp) .
Step 6
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).
Step 7
Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
Step 8
Slice the tenderloin into desired thickness and serve.

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Nutrition Per Serving
Calories
664
% Daily Value*
Fat
31.7 g
41%
Saturated Fat
13.2 g
66%
Trans Fat
1.2 g
--
Cholesterol
227.8 mg
76%
Carbohydrates
11.4 g
4%
Fiber
1.5 g
5%
Sugars
3.7 g
--
Protein
76.7 g
153%
Sodium
957.3 mg
42%
Vitamin D
0.6 µg
3%
Calcium
70.8 mg
5%
Iron
9.4 mg
52%
Potassium
1475.1 mg
31%
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