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 Fillet

tndawgtndawg Posts: 12
I just bought a tenderloin and had it trimmed and cut into fillets that I plan to cook for friends on NYE. I've decided to cook them using the reverse sear method after reading about it and seeing the results. I have a couple of questions. 1. Should I cover them with foil while they are resting and waiting for the egg temp to rise? 2. Should I baste them in garlic butter? If so, when? During the first rest or after the sear? 3. Can a crust be achieved on the outside with reverse sear method? If so, how do I get this? Thanks for your help. I'll post pics on Tuesday.

Comments

  • GrillmagicGrillmagic Posts: 1,544
    edited December 2013

    Cook them at 250 indirect until 108/110 then tent them while you let it rip to 550/600 pull the plate setter till 130/135 then put a little of this garlic butter you speak of. I believe if your looking for your best sear its best to pat them dry before your sear. I can taste them now...

     

    Dimondale, Michigan XL BGE
Sign In or Register to comment.
Click here for Forum Use Guidelines.