Description
The perfect beef tenderloin roast recipe will be the talk of your BBQ party or special occasion. The tasty Creole spice blend complements the beefy smoky flavors of the meat, enhancing this lean cut and taking it to new heights of flavor!
Ingredients
Units
Scale
Equipment
- Butcher’s twine
- Cutting board
- Meat thermometer
- Pellet grill/Traeger grill
- Small bowl for the dry rub
- Wood pellets
Tenderloin Ingredients
- 3lbs beef tenderloin, trimmed
- 2 tbsp olive oil
- 1 tbsp Tony Chachere’s Bold Blend
- 2 onions, sliced and grilled
Instructions
- Preheat your smoker to 250 degrees F.
- Trim your tenderloin by removing any silverskin or excess fat.
- Tie your tenderloin using a butcher’s twine – make knots every 1 1/2″.
- Rub your tenderloin with olive oil on all sides.
- Spread Tony Chachere’s Bold Creole seasoning blend (or your choice of dry rub) on the tenderloin, making sure to coat it evenly on all sides
- Place tenderloin on grill grates.
- Grill your onions by slicing them into pieces and cooking them slowly in a cast iron skillet over medium heat while the tenderloin smokes. Once they are brown and soft, move them to a small bowl and set aside.
- Smoke the tenderloin for 1 hour or until the internal temperature reaches 120°F. Make sure to check by using a meat thermometer.
- Take your meat off the grill and raise the temperature to 300°F.
- Sear your tenderloin at high heat until it is browned on all sides, about 5 to 7 minutes.
- Let it rest for 10 minutes.
- Place on a cutting board and slice against the grain into 1″ pieces.
- Top with grilled onions and serve with your favorite sides!
Notes
- The best wood pellets to use are hickory, mesquite, or oak.
- Serve with a side of BBQ sauce or horseradish.
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 1 hour, 30 minutes
Nutrition
- Serving Size: 6 ounces
- Calories: 358kcal
- Sugar: 0g
- Sodium: 96mg
- Fat: 15.2g
- Saturated Fat: 6g
- Carbohydrates: 0g
- Protein: 52g
- Cholesterol: 158mg