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Help !!! Need some advice - 4 lb Beef Tederloin

BrianBrian Posts: 73
edited 3:03AM in EggHead Forum

I want to cook (direct) a 4 lb beek tenderloin on my large egg for some company we are having over this evening. While I have done tenderloin steaks I have never done the 'roast'. It is about 3 1/2 - 4 inches thick. As I mortgaged the house to buy this chunk of beef I want to make certain that do it properly. Question for direct: temperature? approx cooking time? advice greatly appreciated. Brian[p]P.S. also having a cedar plank salmon which I have done many times so I should'nt fail with the fish.


  • ravnhausravnhaus Posts: 311
    Here is a link to my experience.
    Good luck. Don't overcook it!

    [ul][li]beef tenderloin[/ul]
  • BrianBrian Posts: 73
    ravnhaus, thanks for the expertise. Appreciated - love you site. One question - although you had cooked yours indirect I was planing on doing it direct (have a pepper sauce that can be added at the table if desired). What do think - same temperature as your indirect - same time approx? Comment appreciated.[p]Thanks again, Brian

  • ravnhausravnhaus Posts: 311
    You might raise the grill up some so that it is not too close to coals. That is how I like to do steak as I don't really go for that blackened thing.

  • Brian,
    I had the best luck with Tederloin by doing it direct @ 750 for 3 min on one side, then 3 min on the other, then close it down with the green cap and closing the bottom vent and let it bake fo about 30-35 min. This well work great the think end will have a red center the thin end will be a little pink. I usally use a little Oklahoma Joe's Steak seasoning before I begin.

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