BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeSmoked tenderloin is about as decadent a recipe as you can get. This recipe by Girl Carnivore is an absolute showstopper, perfect for holiday guests or an intimate date night with a beautiful medium-rare pink all the way through the succulent slices.
Ingredients
-
1 Beef Tenderloin (2-3 Pounds), Trimmed and Tied
-
2 Tablespoons Olive Oil
-
1 Tablespoon Tony’s BOLD Creole Seasoning
-
- Clear
Directions
Prep Beef Tenderloin and Smoker:
- Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 250°F.
- Trim your tenderloin as needed and tie it off every 1″ – 1 1/2″ to help the beef maintain its shape while cooking.
Smoke the Beef Tenderloin:
- Rub with olive oil and then coat the entire tenderloin with an even coating of Tony’s BOLD Creole Seasoning.
- Place the beef on the cooler side of the grill.
- Smoke the tenderloin in a smoker set to 250°-300°F for 1 hour until temp reads 120°F with a digital thermometer.
Sear the Beef Tenderloin:
- Sear the beef evenly on all sides by either moving the beef to a preheat 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, 5-7 minutes per side.
Rest the Beef Tenderloin:
- Remove from heat and wrap with a double layer of foil and allow the beef to rest 10 minutes before slicing.
Serve the Beef Tenderloin:
- Slice into 1″ thick portions and serve, top with Smoked Crab Imperial and serve with seasonal veggies.
- Garnish with freshly minced parsley, if desired.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe