Smoked Crab Imperial Topped Filet Mignon

Jan 13, 2020
Satisfy every craving with this incredible smoked beef tenderloin. Girl Carnivore brings perfect fork-tender beef with a rich medium-rare center and just a hint of heat, thanks to Tony's BOLD Creole Seasoning, and smoked flavor.


1 Tenderloin, 2-3 Lbs. Trimmed and Tied
2 Tbsp. Olive Oil
1 Tbsp. Tony Chachere's BOLD Creole Seasoning


1: Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 230°.
2: Trim your tenderloin as needed and tie it off every 1" to 1 1/2" to help the beef maintain its shape while cooking.
3: Rub with olive oil and then coat the entire tenderloin with an even coating of Tony's BOLD Creole Seasoning.
4: Place the beef on the cooler side of the grill. Smoke the tenderloin at 250°-300° for 1 hour or until temperature reads 120° with a digital thermometer.
5: 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. Rotate the beef to ensure even browning on all sides.
6: Remove from heat and wrap with a double layer of foil and allow the beef to rest 10 minutes before slicing. Slice and top with rich crab imperial and serve with seasonal veggies. Garnish with freshly minced parsley, if desired.

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BOLD Creole Seasoning
  • BOLD Creole Seasoning - ($2.95)
  • BOLD Creole Seasoning (Multi-Pack) - ($11.80)
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