Smoked Beef Tenderloin with Marsala Mushrooms


  • 5-6lb. beef tenderloin
  • 3 tbsp Dijon mustard
  • 3 tbsp Ben's Heffer Dust

Marsala Mushrooms:

  • 2lbs. cremini mushrooms
  • 2oz butter
  • 1 cup onions, diced
  • 6 cloves garlic, chopped
  • 1 tsp thyme 
  • 1 tbsp Ben's Heffer Dust
  • 1/2 cup Marsala wine
  • 1 cups beef stock
  • 1/2 cup heavy cream


  • Pre-heat recteq to 225℉.
  • Trim the excess fat and silver skin from the beef tenderloin.
  • Tie the tenderloin if desired, tucking the thinner tail to make the roast uniform.
  • Rub tenderloin with mustard and season liberally with the Heffer Dust.
  • Add to grill and smoke until reaching an internal temperature of 125℉.
  • Remove the tenderloin from the grill and increase the grill to full with a sear kit.
  • Once the grill has reach temps. over 475℉, sear tenderloin on all sides.
  • Let rest for 15 minutes before slicing.


  • In a cast-iron or heavy skillet over high heat add the butter and mushrooms, then cook for 5-6 minutes until the mushrooms are golden brown and all the water has been cooked out.
  • Add the onions and continue to sauté until tender.  
  • Add the garlic, thyme, Heffer Dust and Marsala wine then allow the wine to reduce until almost dry.
  • Add the beef stock and reduce by half, adding the heavy cream and allowing to simmer until thick and creamy about 15 minutes.