Beef Tenderloin

Peggy

Hi fellow Eggers, I have seen some cooking techniques for Beef Tenderloin on the forum in the past, but now I cannot find the post. The one I am looking for had pictures, timing etc. Can someone send to me? Was also thinking about purchasing one of those "whole" beef tenderloins at Costco for $90 bucks. Have any of you ever cooked it? I recognize it will need trimming to actually expose the tenderloin itself. Would love to hear from you if you have some advice. Thanks so much! Peggy in Arizona.

BigT

Peggy,[p]I posted about tenderloin yesterday.[p]Max Max has a stuffed tenderloin recipe somewhere, and there are two stuffed tenderloin recipes in the New Recipes page of this board.[p]hth[p]Big T[p]
[ul][li]Tenderloin[/ul]

Haggis

Peggy,[p]Here's a recipe I use. It comes from a Junior League cookbook of Durham NC published maybe 15-20 years ago and is intended for a regular oven. I've round it translates very easily to the Egg except that I prefer to use a thermometer to check the internal temp because larger tenderloins may not cook as evenly as the recipe suggests. I'd add that Costco roasts also require a lot of trimming - last year I bailed on the untrimmed ones and bought one of the pre-trimmed ones from Costco - a lot less work at a somewhat higher price.[p]
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2-3 Tablesppons cracked black pepper
2-3 Tablespoons garlic salt
1/2 cup Worchestershire sauce
twine
foil[p]1. preheat oven to 350
2. trim fat
3. tie small end so roast will cook evenly
4. mix cracked pepper and garlic salt together
5. Make a boat from 2-3 layers of aluminum foil to fit roast
6. pour Worcestershire sauce over beef and roll in garlic/pepper mixture. Place in foil boat.
7. Bake uncovered for 45 minutes. Let rest 10 minutes
8. serve with any sauce - mushroom, bearnaise, etc.
9. beef will be medium rare regardless of size.[p]Notes:[p]a. I prefer reducing the garlic salt because of my own preferences.
b. On the Egg, cook indirect (e.g., with a platesetter, legs up) and consider raising the boat with some kind of low rack to avoid having the bottom scorch.