Step 1
Prepare ingredients for the gravy. In a small bowl heat up the 2 cups of beef broth. Then add the dried porcini mushrooms. Let soak for 30 minutes.

Step 2
Prep the tenderloin. Rub the bison tenderloin with salt and pepper. Tie with kitchen twine about 1-2 inches between each tie. Trim the last 1-2 inches of the tail end of the meat.

Step 3
Prep the smoker. Ensure the grill grates are clean and prep the smoker to be 225F.

Step 4
Smoke the tenderloin. Place the bison tenderloin directly on the smoker grates and close the lid. Smoke until the meat reaches an internal temperature of 125 for medium rare.

Step 5
While the meat smokes make the gravy. Melt 4 tablespoons of the butter. Once melted add in the fresh sliced mushrooms. Let roast for 5 minutes until golden brown. Then add the salt, pepper, and shallot. Saute for a few more minutes until softened. Lastly add the garlic and thyme.

Step 6
Finish the gravy. Once fragrant, add the flour. Slowly add in the beef broth with the soaked porcini mushrooms while constantly whisking. This will cause the flour to seize up and the mixture to begin to thicken. Simmer for 6-10 minutes on low until the gravy thickness is to your liking. Then remove from heat and add the 2 remaining tablespoons of butter and mix in.

Step 7
Finish the tenderloin. Remove the meat from the smoker and place on a cutting board to rest for at least 10 minutes. This step is crucial to re-incorporate the juices evenly throughout the meat.

Step 8
Serve! Serve the tenderloin cut into 1-2 inch slices with gravy served on top. Enjoy!