Ingredients
Scale
- Beef tenderloin, 1-1/4 - 1-1/2 inches thick (4)
- Olive oil as needed
- Traeger Prime Rib rub as needed
- Butter:
- Butter, room temperature 8 tbsp.
- Blue cheese, crumbled 3 tbsp.
- Garlic, finely minced 1 clove
- Dry sherry or red wine 1 tbsp.
- Green or black peppercorns, freshly ground 1 tsp.
- Jacobsen salt to taste
- Recommended hardwood pellets: Alder
Directions
- Make the flavored butter: In a small mixing bowl, combine the butter, blue cheese, garlic, sherry, if using, chives, peppercorns, and salt. Cover and refrigerate until ready to use, or roll into a log in plastic wrap, wax paper, or parchment and freeze for up to 6 months.
- When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
- Brush the outside of the steaks with olive oil and season with Traeger Prime Rib Rub.
- Arrange the steaks directly on the grill grate and smoke for 30 minutes.
- Transfer the steaks to a plate or platter. Increase the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.
- Return the smoked steaks to the grill grate and finish cooking to the desired degree of doneness, turning once with tongs.
- Top the steaks with a dollop of the Blue Cheese and Peppercorn Butter a minute or two before transferring to a platter or plates.