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Recipe for 8 to 12 lb. beef tenderloin

BabyrayBabyray Posts: 250
edited 6:14PM in EggHead Forum
Need some help for BGE cooking approx 10 lb. beef tenderloin (not stuffed).Thanks.[p]Ray Price


  • WJSWJS Posts: 54
    Are you trying for Chateaubriand?

  • BabyrayBabyray Posts: 250
    WJS,[p]Chateaubriand would be good. I am just looking to cook the beef tenderloin all in one piece and slice as desired when done.[p]Thanks,[p]Ray Price
  • WJSWJS Posts: 54
    That's a pretty big piece of meat for Chateubriand. I've bught a couple of the cryovaced (sp?) ones from Costco. I usually cut 2 filets off of each end for steaks or fondue. I use the center section for the actual Chateaubrinand. I try to copy/modify a technique I saw at the Metropolitan steakhouse in Seattle. I spoke to one of the cook's. He said just salt and pepper to taste, mop it with oil, then sear it hot. He used mesquite. he moved it to the side until it reached desired doneness.[p]On the BGE, I get a good hot fire going with mesquite lump coal, then sear it, rolling it on all sides. I then close all the vents until it reaches desired doneness (I use the "poking" technique, seeing how the meat moves when gently prodded. I hate the idea of piercing such a fine piece of beef).[p]You can pull it off the BGE, then make a sauce by pouring the following on it: aus jus, dry mustard, red wine, and a little soy or worcestershire. Mix it as you go.[p]Slice it to about 1/4"-1/2" pieces. then pour the sauce over it. This is my favorite.

  • View?u=1386188&a=10352463&p=49918265
    <p />Babyray, I take a little different approach. I put in a enough lump to get a fire to 700 degrees. Roll the tenderloin in charcrust and spray with extra virgin olive oil. Sear all sides turning frequently. Take off and add more lump, get the temp to 250-275 and cook indirect for 2-2 1/2 more hours. Tender and juicy.[p]CWM

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