THE NO-FAIL METHOD OF GENTLY SMOKING AND THEN REVERSE SEARING BEEF TENDERLOIN IS AN AMAZING WAY FOR RICH UMAMI FLAVOR AND PERFECT MEDIUM-RARE SLICES. BONUS, IT’S ABOUT AS SIMPLE A RECIPE AS YOU COULD ASK FOR!Satiate every craving with this incredible smoked beef tenderloin. Perfect fork-tender beef with a rich medium-rare center and just a hint of heat and smoked flavor. It’s the veritable way to take filet mignon to a whole new level while feeding a crowd. Want even more flavor?
Contents
INGREDIENTS 1x2x3x
- ▢1 BEEF TENDERLOIN 2 TO 3 LBS, TRIMMED AND TIED
- ▢2 TBSP OLIVE OIL
- ▢1 TBSP TONY CHACHERE’S BOLD BLEND
- ▢1 RECIPE SMOKED CRAB IMPERIAL
INSTRUCTIONS
PREP YOUR 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.
- Trim your tenderloin as needed and tie it off every 1” to 1 1/2” to help the beef maintain its shape while cooking.
SMOKE
- Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend.
- 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.
SEAR
- 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, 5 to 7 minutes per side.
REST
- Remove from heat and wrap with a double layer of foil and allow the beef to rest 10 minutes before slicing.
SERVE
- Slice into 1″ thick portions and serve, top with rich crab imperial and serve with seasonal veggies.
- Garnish with freshly minced parsley, if desired.
NUTRITION
Serving: 1g | Calories: 75kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 17mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Calcium: 8mg | Iron: 1mg
