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Beef Tenderloin with Smoky Salsa

NibbleMeThisNibbleMeThis Posts: 2,277
edited 10:34PM in EggHead Forum
Last night I made Wolfgang Puck's Roasted Beef Tenderloin with Smoky Tomato-Chili Salsa.

I reverse seared the beef tenderloin on my BGE.

DSC_0647resized.jpg

It took right at an hour at 250f to hit 125 internal. When that was done I seared it at 500f 1 minute per side.

While that went on, Alexis fire roasted the veggies for the salsa on her Egg. I don't remember where I picked up the toothpick tip for garlic, but you don't even have to peel them first. Makes it easy to quickly grill and flip them.

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She followed the recipe as written at first but it was waaaay too watery so she improvised on the spot, fixing it up. It is NOT the kind of salsa you would eat with chips but was excellent steak, she really saved that one!

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It was a fantastic dinner but the best part was seeing her improvisational fix work so well. Plus it's always fun cooking together.
Knoxville, TN
Nibble Me This

Comments

  • EggObsessedEggObsessed Posts: 535
    That looks absolutely delicious. Beautiful photo! Congrats ;)
    Kelley 
    Egging with NoJokeSmoke (Bruce) in SW Austin, Texas
    BGEs: XL, Medium, MiniMax and Mini
  • Austex_EggerAustex_Egger Posts: 153
    Looks Awesome!! What is "reverse seared"?
  • If it's a photo contest - you win! The meat is beautiful looking.

    Tell Alexis nice save on the salsa. I am assuming she used some tomato paste or something to thicken it, care to share it?
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • double post, sorry
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • NibbleMeThisNibbleMeThis Posts: 2,277
    Instead of searing the roast at the beginning and then cooking indirect at a lower temp you reverse it.

    You cook at 250f until your roast gets almost to the internal temp that you want. Then you switch to direct heat, jack the temp up to sear it at the end. You can get a better explanation from Meathead: http://www.amazingribs.com/recipes/beef/searing_steaks.html

    I find it gives better control of your degree of doneness and makes the roast more evenly cooked (instead of well done, then a layer of medium, then a circle of medium rare in the middle).

    Hope that makes sense:)
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,277
    She didn't add the rest of the liquid he recommended and added in more hand chopped tomatoes and onions. She might have added potato starch too as a thickener, I can't remember right now and she isn't here.
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,277
    It was a really nice cut of beef to begin with, that helps:)
    Knoxville, TN
    Nibble Me This
  • Mr HollowayMr Holloway Posts: 2,034
    Great job Chris
    Pics are outstanding as always
    Going to try the garlic skewers tonight :)

    Shane
  • elzbthelzbth Posts: 2,075
    Oh my....that's divine! The salsa looks like a perfect addition - yummmmmm. ;)
  • NibbleMeThisNibbleMeThis Posts: 2,277
    Thanks, E!
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,277
    It is a handy trick. The skins just fall off after roasting, much easier than peeling before hand! I just wish I could remember who I learned that from. It was probably someone here on the forum.
    Knoxville, TN
    Nibble Me This
  • elzbthelzbth Posts: 2,075
    This method opens many prospects....spreads, dips - will definitely give this a try this weekend. Thank you for posting.
  • Austin  EggheadAustin Egghead Posts: 3,554
    I have not tried a reverse cook on a tenderloin...Now I will. thanks
    Large, small and mini SW Austin
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