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Beef Tenderloin- 1st time

edited 5:41PM in EggHead Forum
Got my BGE about a month ago. Cooked this beautiful beef tenderloin using the suggestions found in this forum (very helpful). It came out perfect, moist and cooked to perfection- you could cut it with a fork. You can't do this stuff on a propane grill, there should be a movement to ban them from BBQ cooking. I am an ex 2 time owner of Ducane Propane grills, you know the one's the last a lifetime, to the dump they went. Happy Easter.

Comments

  • EarlEarl Posts: 468
    Joe W.,

    Welcome aboard:

    That sounds like somthing i should try. How did you cook
    it & what did you put on it.[p] Earl

  • Earl,
    I just put salt, pepper and garlic powder on it. Then I seared it at 700 for about 3 minutes a side. I let the egg cool to about 300 ( that took about 1 hour) and it took about 40 min. to reach an inside temp. of 155. I used a temp. probe that you leave in the meat for constant monitoring. I new at this and trying the ideas and recipes seen in this forum. Good Luck.
    I have a picture but don't know how to post it here yet.

  • Earl, if you like beef tenderloin med-rare to rare, take it off at 125 deg internal.

  • bdavidsonbdavidson Posts: 411
    Joe W.,
    You should try JJ's recipe for steak au poivre next time.... I made this for my wife on her birthday a couple of weeks ago. The best steak I've had. Poivre sauce really makes it memorable.

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