– Whole Beef Tenderloin Roast – Black Pepper – Salt – Butcher’s Twine CREAMY PEPPERCORN SAUCE – Butter – Shallot – Minced Garlic – Heavy Whipping Cream – Beef Broth – Cognac – Sour Cream – Black Peppercorns – Dijon Mustard – Dried Thyme – Salt


Trim the tenderloin of any excess fat and silver skin. Rub olive oil all over beef tenderloin then season generously with lots of black pepper. Season with salt to taste.

Fold the thinner tail end in so that the entire length of the tenderloin has the same thickness. Use butcher’s twine to tie the tenderloin in place and keep it unified during grilling.

Preheat the pellet smoker. Once hot, place the tenderloin directly on the grates.

Cook for approximately 2-2 ½ hours until the beef tenderloin reaches an internal temperature of 130℉.

Let the meat rest with a piece of aluminum foil over it for 15 minutes.

Cut the butcher's twine off of the tenderloin and slice into 1.5" slices.

Make the creamy peppercorn sauce by cooking diced shallots over the stove. Add the remaining ingredients and cook until it thickens.

Serve with the peppercorn sauce over the filet mignon.