Recipes > Dinner

Smoked Beef Tenderloin with Smoked Crab Imperial

Prep Time

15 minutes

Cook Time

90 minutes


6-8 people

Smoked 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.

Smoked Beef Tenderloin with Smoked Crab Imperial

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  • 1 Beef Tenderloin (2-3 Pounds), Trimmed and Tied

  • 2 Tablespoons Olive Oil

  • 1 Tablespoon Tony’s BOLD Creole Seasoning

  • Smoked Crab Imperial

  • Clear


Prep Beef Tenderloin and Smoker:

  1. Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 250°F.
  2. 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:

  1. Rub with olive oil and then coat the entire tenderloin with an even coating of Tony’s BOLD Creole Seasoning.
  2. Place the beef on the cooler side of the grill.
  3. 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:

  1. 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.
  2. Rotate the beef to ensure even browning on all sides, 5-7 minutes per side.

Rest the Beef Tenderloin:

  1. 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:

  1. Slice into 1″ thick portions and serve, top with Smoked Crab Imperial and serve with seasonal veggies.
  2. Garnish with freshly minced parsley, if desired.

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