Smoked Beef Tenderloin

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Satiate every craving with this incredible smoked tenderloin. Perfect fork-tender beef with a rich medium-rare center and just a hint of heat and smoked flavor.

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It’s the veritable way to take filet mignon to a whole new level while feeding a crowd. Want even more flavor, top it with luscious crab imperial for a restaurant level experience at home.

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Ingredients

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INSTRUCTIONS

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Trim your tenderloin as needed and tie it off every 1” to 1 ½” to help the beef maintain its shape while cooking.

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Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend.

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Place the beef on the cooler side of the grill. Smoke the tenderloin in a smoker set to 250 – 300 for 1 hour until temp reads 120 with a digital thermometer.

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Sear the beef evenly on all sides by either moving the beef to a preheated grill, or to a large griddle/skillet that has been heated over medium-high heat.

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