THE GRILL DAD’S Smoky Beef Tenderloin with Sherry Peppercorn Pan Sauce | Bear Mountain Pellets

THE GRILL DAD’S Smoky Beef Tenderloin with Sherry Peppercorn Pan Sauce | Bear Mountain Pellets

This is how you turn beef tenderloin into a next-level showstopper.
Start with Bear Mountain Gourmet Blend pellets to infuse this tenderloin with deep, smoky flavor — and finishing it off with a rich, silky sherry peppercorn pan sauce that’ll ruin steakhouse sauce for you forever.
Seriously. This one’s for the holiday table, date night, or anytime you want to flex your grill skills.

📽️ Featuring: @TheGrillDads
🔥 Powered by: @BearMountainBBQ
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Ingredients:
Bear Mountain BBQ Gourmet pellets
1 whole beef tenderloin, tied to an even shape
SPG (salt, pepper, garlic) seasoning
2 tbsp beef tallow (or high-heat fat)
3 tbsp butter, plus 3 tablespoons ice-cold butter rolled in flour
2 shallots, finely minced
2 cloves garlic, minced
1 cup water
1 tsp beef bouillon
½ cup dry sherry
1 cup heavy cream
Fresh parsley, chopped
Freshly cracked black pepper
Kosher salt and flaky finishing salt

Steps:
Choose the Right Pellets – Before you even light your grill, think about your wood. It’s the first ingredient in your food. We went with Bear Mountain Gourmet Blend for that perfect balance of sweet and smoky—just enough complexity to make your pork sing without overpowering it.

Let the tied tenderloin temper at room temperature for about an hour before cooking. Season generously with SPG. Set your smoker to 200º using Bear Mountain Gourmet Blend pellets and smoke the tenderloin low and slow until the internal temp hits 120º. Remove it from the heat and let it rest for 20 minutes while you crank your smoker and a cast-iron pan inside to 550º.

Add beef tallow to the hot cast-iron pan and sear the tenderloin on all sides until you’ve built a crust. Remove the beef and let it rest again while you make the sauce.

Move the cast-iron pan to a medium burner and add the butter, shallot, and garlic, cooking just until they are softened. Stir in the water, beef bouillon, and sherry, then reduce the mixture by half.

Lower the heat and whisk in cream, black pepper, parsley, and the ice-cold butter rolled in flour until the sauce is glossy and smooth. Taste and adjust with salt and pepper.

Slice the tenderloin, lay the pieces in the pan sauce, and spoon it all together. Finish with flaky salt right before serving.

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About Bear Mountain BBQ
The perfect pellet for any grill, Bear Mountain BBQ is your secret weapon for adding rich, smoky flavor to your food. Our flavors are created from choice hardwoods and are free from fillers or binders. Choose our premium all-natural wood pellets, chips and chunks to deliver a perfect, clean smoke. Learn more at

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