Porcini-Crusted Beef Tenderloin with Red Wine Mushroom Sauce by Dennis Prescott | Traeger Grills

[@beatrizsandoval4395]

It look amazing.

[@keithl9211]

I'm doing this ! Thank you.

[@TraegerGrills]

Exciting! Let us know how it turns out!

[@melissabruhn2364]

Just to clarify, the recipe calls for 4 cups of red wine and 2 cups of beef stock. However, your video adaptation adds much less of both. Which should we follow?

[@shadynasty4026]

Would be SUPER helpful if you included a target temp for the hour long smoke at 180 (I believe other recipes do this). Otherwise is the hour smoke arbitrary or are we actually aiming to do some of the cooking here?