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Beef Tenderloin Help

PCO3PCO3 Posts: 50
edited 11:53PM in EggHead Forum
In prep for the National Championship game, I am looking for ideas on cooking beef tenderloin for my guests. My prime interest is proper temperature, direct v. indirect, etc. Internal temp is the easy part.[p]Thanks in advance and Go Bucks!


  • HaggisHaggis Posts: 998
    PCO3,[p]A recipe I use often in the oven, but haven't tried in the Egg, is very simple. (note: I'd have tried it on the Egg except my spouse refuses to let me play around with a $90 cut of meat!) (A couple tablespoons of cracked pepper, one of garlic powder, some salt (or combine the last two as garlic salt,) and a half cup of Worcestershire sauce. Pour the last over the tenderloin and then roll in the mixture of the others. Make a boat of a couple layers of foil, put the tenderloin in, roast at 350 for about 45 minutes. I pull about 125 degrees and let rest for a nice medium rare. [p]Although I do this in the oven without anything underneath, in the Egg I'd probably do it indirect to keep the bottom from burning. Or at least at a very high grid level. [p]I don't know any reason you couldn't duplicate this with a different combination of spices/rubs/whatever. [p]The original recipe comes from the Durham, NC Junior League cookbook from about 25 years ago.

  • PCO3,
    I cooked one last night that was good.[p]Inject with single malt.
    Rub with garlic, Kosher salt & fresh ground pepper
    Sear 2 inches above flaiming coals.
    Move to raised grid at 400* dome 'till 120* internal.
    Wrap and let sit 1 hour.
    Slice & Serve.

  • BigTBigT Posts: 385
    PCO3,[p]I got my instructions from the America's Test Kitchen cookbook- 425 indirect, no sear, cook to temp.[p]I rubbed in with olive oil, S & P, and less than a half pinch of garlic powder.[p]After the cook, I foiled it, let it rest for an hour, and got out of the way when I set it on the table. Good stuff.[p]
  • HaggisHaggis Posts: 998
    Michael B,[p]Hmmmm . . . while the idea is appealing, what does the single malt add? Is there a benefit in careful selection of said malt? Would an heavy-peat Islay (e.g., Laphroaig) add something not possible with a more typical highland (e.g., Macallan or Glenmorangie)? What about a blend rather than single malt? This has all sorts of interesting implications!
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