1 whole beef tenderloin
¼ cup Dijon mustard
4–6 tbsp seasoning. If a darker exterior finish is preferred, a dark colored rub such as Hardcore Carnivore Black is recommended.
1 cup beef broth
2 tbsp Worcestershire sauce
1 Food Prep
Remove the tenderloin from the fridge 30 minutes prior to cooking.
Slather the outside with a thin layer of Dijon mustard, then season generously with the rub.
Optional: You can also tie the tenderloin every 2 inches with butchers twine to keep a round shape during cooking.
Tip: For best results — ask your butcher for a denuded or trimmed tenderloin, or, remove any excess silver skin yourself with a sharp trimming knife.
** Cooking times are approximate and based on a 1” steak, including sear time.
2 Grill Prep
3 The Cook
Load your pellet grill with Kingsford® Hickory hardwood pellets, and preheat to 275° F.
Place the tenderloin into the smoker and close the lid.
Combine beef broth and Worcestershire sauce in a spray bottle. Lightly spritz the tenderloin every 15–20 minutes as it cooks.
Start checking the temperature after 45 minutes.
When the thickest part of the tenderloin reads 145° F on a meat thermometer, remove it from the pellet grill/smoker.
Wrap tightly in foil, and rest for 30–45 minutes before slicing into medallions and serving.
Credit: Recipe created by Jess Pryles (@jesspryles) on behalf of Kingsford® Pellets.
For safe meat preparation, reference the USDA website.
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