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Beef tenderloin question.

BrownieBrownie Posts: 1,022
edited March 2012 in Beef
I'm planning on searing my 3.3 lb. roast at about 700 degrees after a season salt, pepper, and garlic powder sprinkle. Let said roast rest as my egg reaches 400 deg. I have seen this recommended in older posts. My question is; Should I roast it direct or indirect? Plate setter legs up on grate? or no plate setter with a V rack in drip pan? Any and all help is greatly appreciated as always!
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Comments

  • pezking7ppezking7p Posts: 121
    You'll have better results indirect as far as evenness of color when you slice it. 
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  • MickeyMickey Posts: 15,443

    One of the few indirects I do

     

    image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max +++ 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

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  • BrownieBrownie Posts: 1,022
    I don't like meat too bloody, I usually go for medium.
    What temp should I pull it for resting?
    How long of a rest?
    What's the best thickness to carve?
    Thanks.
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  • just made tenderloin last weekend, here.  I seared, rested 20mins, then did 400direct.  I pulled at 115, but I like rare.  others do 125.  tenderloin is so lean... i'd say definitely don't go higher than 125.  Rested 5mins; carved about half inch.  Definitely season heavily.

    Enjoy; interested to hear how it comes out!
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  • BrownieBrownie Posts: 1,022
    Wow, very nice! Thanks for the info.
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  • BootenBooten Posts: 2
    As far as the beef tenderloin goes, how long did it take to get to the 115-125 degree range? I am trying to plan the cook around church and want to make sure I don't put it in too soon or two late.
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  • BrownieBrownie Posts: 1,022
    I ended up searing at about 800 deg at a timed 90 seconds per side. Top, bottom, left side, right side, and flat end. 8 mins total (out of curiosity I checked temp; 64 deg.) . Removed to rest for 20 mins. Started to shut down for 400 degs. at just above 450 I put plate setter in legs up to help me hit 400. Returned loin. Cooked indirect for about 30-40 mins. Removed with internal temp of 127. Rested in foil tent for 10 mins. Carved at 133 deg. I wanted to do this as a trial run for Easter and I plan on starting to sear an hour and fifteen minutes before our meal.
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  • KingtUTKingtUT Posts: 125
    I find that 2-3 minutes each side at 650+ , then close all vents for about 6-7 minutes comes out about a perfect medium using about 1.5" steaks
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  • stikestike Posts: 15,597
    roasting is indirect by definition. if it can 'see' the coals, you're grilling.  may be a lower dome temp than you consider 'grilling', but it's grilling.

    the dome says 400, but the lump is 1200.  if your meat can 'see' the 1200 degree lump, that lump will be cooking it in addition to the 400 degree environment

    go indirect

    ed egli avea del cul fatto trombetta -Dante
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