Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef Tenderloin

BigGreenBamaGrillerBigGreenBamaGriller Posts: 629
edited August 2012 in Beef
Anyone have any good applications for beef tenderloin on the egg?
Killen, AL (The Shoals)
XL, Small, Minimax, and Mini BGEs


  • BrownieBrownie Posts: 1,023
    Here is some info I got a while back. Beef tenderloin question.
  • stikestike Posts: 15,597
    whole? steaks?
    ed egli avea del cul fatto trombetta -Dante
  • I believe that the family is requesting steaks
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • nolaeggheadnolaegghead Posts: 20,261
    You can season the steaks, par cook some applewood smoked bacon and wrap it around the steaks.  Cook them direct however you like them.  Make a red wine reduction with a descent wine, serve with garlic mashed potatoes...maybe throw in some sauteed fungus of some sort.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Perhaps this is too simple for your goals, but I find that a fillet steak is far too fine a piece of meat to fiddle with much. I did a set of four 0.5lb fillets mignon last week (my first cook on the small, and my first on a BGE in like 8 years). Did it just like the manual says, pretty much. Salted, peppered, and garlicked the steaks. Inserted a temperature probe into one of the steaks (they were all well matched). Ran the fire fast up to around 650*F (dome), let the grill get good and hot. Threw the steaks on for a couple minutes on each side to get a good sear. Closed up the top and bottom vents and then just let it roll until the thermometer said 128*F. Raves ensued.
  • stikestike Posts: 15,597
    careful with the shut-down part of that cook.  you can get away with it for lean steaks like tenderloin, but anything with decent fat can really smoke badly. very bad smoke when the fire is choked out but still has fat dripping on it.

    ed egli avea del cul fatto trombetta -Dante
  • Huh. Didn't know that. Honestly, it took maybe 5 minutes to cook and the temperature only dropped to about 400*F in that time. I imagine I'd get nearly identical results if I left the dampers open just enough to let through a draft. That would likely stem the smoking problem, no?
Sign In or Register to comment.
Click here for Forum Use Guidelines.