Filet Tenderloin HELP!!

Hitch

This was given to me by our best friends, and I would like some advice on how to prepare it. Should I slice it into steaks? I know how to crank out some sweet steaks, but is there a better option? It weighs 6.5 pounds. I plan on not rubbing it with anything but light salt and an overdose of cracked pepper.

Looking for expert advice again...

Fireball II

Have not done a beef tenderloin on the grill. Please let us know how and how good it was, with some pics.

FlaPoolman

Slicing into steaks allows you to finish at different degrees rare, med rare (well done NOOOO).
I prefer to cook them whole and this is a great link.

http://houseoffaulkner.com/beeftenderloin2.html

mad max beyond eggdome

here's a link to how i divide those up. .. .

http://www.dizzypigbbq.com/recipesTloin.html

70chevelle

I've done them both ways, steaks & whole. I like them both ways. It's easier to cook whole if you have enough people to serve to. I will enjoy every bite, but hate to think about reheating filet leftovers! I base my cook on how many, and as was said above, how my guests like there meat done. If you do it whole, it helps to tie up the tail so it doesn't get too well done while the fat end is cooking.

mad max beyond eggdome

yep, i agree with you about cooking them whole and tying up the tail to get the most bang for your buck. . ..i also dislike left over tenderloin. ..one thing i do like with it though is to make hash brown taters and onions, chop up the leftover meat and throw that in there with the taters. .. makes a great one dish meal. ..

JJA

Alton Brown did a good two part special and how to dissect and prepare whole tenderloins. I think he referred to them as FISBO's. You can dissect the tenderloin and enjoy steaks, as well as a decent sized head roast. He stuffed the roast with some blue cheese and butter after he had seared it for a while. Looked great. It is definetely worth a look on the food network site. Hope this helps.