• Trim the tenderloin of any excess fat and silver skin if not already done so.
• Rub olive oil all over beef tenderloin then season generously with black pepper. Season with salt to taste.
• All whole beef tenderloins tend to have a thicker end and a thinner end (also called the tail end.) Fold the thinner tail end in so that the entire length of the tenderloin has the same thickness for even cooking. Use butcher's twine to tie the tenderloin in place and keep it unified during grilling.
• Preheat the smoker to 225℉ and close the direct heat. I used hickory pellets, but cherry also gives a nice hearty smoke for beef.
• 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℉ on an internal meat thermometer to achieve a medium-rare.
• Let the meat rest with a piece of aluminum foil over it for 15 minutes. Cut the butcher's twine off of the steak before slicing it into 1 ½" slices.

Creamy Peppercorn Sauce

• While it rests, make the sauce. Melt butter in a saucepan and add onions. Cook until tender. Add minced garlic and peppercorns and cook for about 1 minute.
• Add cognac and beef broth. Cook until the liquid is reduced by half.
• Whisk in heavy whipping cream, sour cream, Dijon mustard, and thyme. Bring it to a simmer for 4-5 minutes and serve over sliced beef tenderloin.