Beef Tenderloin Roast

YukonRon

Earlier I had asked for direction on doing a low and slow whole beef tenderloin from the Lords of the Egg. Y'all came through to make my first an absolute, over the top, best ever success I have ever had with Gretchen, my BGE XL.
i was told how to from trimming, to time, to temp, to reverse sear, to smoke, the whole way through. Thank each and everyone of you for your help. 
I used olive oil, seasoned with a mix of garlic, onion, salt, pepper, creole seasoning, and rubbed it all in with bacon drippings. Cooked low and slow, smoked with Cherry and maple, reversed sear, and sliced to serve as mini sliders, with horseradish blended with yogurt and mayonnaise. Nothing left. 9 pounds gone. We had Fat Tire, Angry Orchard on tap, and served vintage Bordeaux and Burgundy as well.
absolutely wonderful evening with friends and family. 
Sunday, the big party of our reception, begins!
Thank you my BGE experts. This was so awesome because of you!

grege345

LooksGreat!!!!!

YukonRon

grege345 said:

LooksGreat!!!!!

Thank you 

pgprescott

Looks and sounds great. Hope you had enough. That wouldn't last long at my house. Nice!

Monty77

awesome, great job!

billyray

Glad yours came out well. This is why I do them this way.
I used to buy whole filets from Costco and cut them into steaks and freeze. Thinner ones for my wife and thicker for me. She always had some left over and since they were past medium, I didn't want to finish hers. So we had another couple over last night and I took a whole filet and cut a section that would give us each a 2" piece, knowing the ladys would only want a thin slice and us guys would get a thicker piece. Cooked at 300 on raised grid, had a CI griddle on the spider below. Pull at 110-115 and rested. Removed the grid and opened up the vent, got to 600 in a matter of minutes. Seared 90 seconds on each quarter turn (total of 6 minutes). Pulled and it was 125-130, tented and rested for 10 minutes.

I had seasoned with worcestershire sauce and my espresso-cocoa rub. After the rest, set it on a board sauce of EVOO, parsley, garlic, salt and pepper. Sliced two 3/4" pieces for the women and guys each got pieces over 3" thick. The result was no left over pieces and everything was a perfect medium rare. Personally I don't care much for filets, as they don't have much flavor to me, so we made a gorganzola cream sauce that was great and had some left over dressing and VI's jalapeno cream corn.

SGH

It looks great man. Glad that it turned out well. 

YukonRon

Thank you. Doing 6 fresh picnic hams and 30 more chicken legs today. We are expecting about 60 people. This is absolutely over the top.
Just like the night before, no Leftovers and some good natured fighting broke out for the last piece.

SGH

YukonRon said:

Just like the night before, no Leftovers and some good natured fighting broke out for the last piece.

This is what I like to hear^^^^^^^^^^^^^. I use to love both fighting and eating. Now I'm old and wore out. I have to stick with just eating now. I may not can win a fight anymore, but I can still bring most people to their knees when it comes to eating. 

Botch

Because of the cost I don't do beef TL's very often, but you absolutely nailed it on the Egg, damn that looks good!  

YukonRon

Absolute blast the last couple of nights.
my BIL came up and did 6 fresh picnic hams, I did chicken, and my SIL did an amazing job on wedding cakes, and so many delicious sides. Bleau Cheese Cake was the hit.Everybody pitched in for the event!