How To Make 4 Pepper Crusted Beef Tenderloin Roast | Smoked Beef Tenderloin Recipe | Bradley Smoker

beef tenderloin

💰Cheaper: sirloin

Sirloin is more affordable while still offering good flavor.

black peppercorns

💰Cheaper: ground black pepper

Ground black pepper is less expensive and readily available.

red wine

💰Cheaper: beef broth

Beef broth can add flavor without the cost of wine.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat alternative.

Prepare a 2 lb center cut beef tenderloin by tying and trussing it.

Make a base mixture of honey, garlic, herbs, and mustard with a little bit of armagnac and brush it all over the beef tenderloin.

Prepare a four peppercorn rub using black, white, pink, and szechuan peppercorns mixed with kosher salt and rub it into the meat.

Melt butter and mix it with armagnac, then use an injector to inject this mixture into the center of the tenderloin, pushing about half a syringe in and pulling it out before inserting again for more flavor.

Place the beef tenderloin in the Bradley Smoker and insert a thermometer probe into the center of the meat.

Set the smoker temperature to reach an internal temperature of 135°F.

Close the smoker door and let the beef smoke for about 1.5 to 2 hours until it reaches the desired internal temperature.

Remove the probe from the beef tenderloin and slice it to reveal a perfect medium-rare doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens