Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Beef Tenderloin Roast

edited November -1 in EggHead Forum
I am going to cook a nice Beef Tenderloin tonight for a distinguished guest. I am wondering about the virtues of searing both sides at a high temp and then cutting the temp way back. Is this a good idea. It works so well with thick cut steaks. Any help on the subject would be appreciated. Egg-On



  • Tim MTim M Posts: 2,410
    <p />Egg-on,[p]That is how I did my last tenderloin. We only did about 1/3 of a whole one - maybe 3 lbs. I seared for 6-8 min and lowered the temp - not easy after being at 650 deg. Someone suggested cooking at 250 and then searing at 700 deg for the last few minutes. If I had another tenderloin - I very well might cut into 2" filets and do them that way. Searing that big cut of meat won't take too long - maybe 35-45 min. Your temp will not go below 425 so it cooks pretty quickly. Good luck and enjoy![p]Tim
  • GfwGfw Posts: 1,598
    Egg-on, another alternative is to sear the tenderloin on the stove and then put it on the egg. The advantage is that you don't have to worry about lowering the temperature in the egg. Pictures at the link below. Good luck!

Sign In or Register to comment.