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Beef Tenderloin Question
Options
Chef Boyaree
Posts: 150
Any thoughts on technique for a whole beef tenderloin? I was thinkiing I have 2 options:
1. Cast iron grate at high temp turning the tenderloin until seared nicely on all sides, and continuing to do so until internal hits desired temp.
2. Firing up both eggs to high temp. Xl indirect and L direct w/ cast iron grate. I would sear on all sides on Large then move to V rack over drip pan on XL using indirect heat until internal reaches desired temp.
Thoughts?
1. Cast iron grate at high temp turning the tenderloin until seared nicely on all sides, and continuing to do so until internal hits desired temp.
2. Firing up both eggs to high temp. Xl indirect and L direct w/ cast iron grate. I would sear on all sides on Large then move to V rack over drip pan on XL using indirect heat until internal reaches desired temp.
Thoughts?
Comments
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could also go low (225/350) til 125 internal, then take it off while the egg gets to sear temps. then back on at the back of the grid, rolling it forward a little bit every 20 or 30 seconds as it sears.ed egli avea del cul fatto trombetta -Dante
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no way in the world could i be talked into method number one. you'd have a thick ring of well-done surrounding a tiny core of med-rare/rareed egli avea del cul fatto trombetta -Dante
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What if I said "pretty please"?
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AMEN!
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If you are wanting to do something different, try the South American technique of Lomo al Trapo.
Wrap the tenderloin in a salt crust, herbs, and a kitchen towel.
Roast it directly on the coals.
Break out of the crust...
Slice and serve
I posted the full details on my blog: http://www.nibblemethis.com/2010/08/lomo-al-trapo.html
It is not better than other beef tenderloin recipes I've used but it does taste great and the presentation of busting it out of the crust will impress your guests.Knoxville, TN
Nibble Me This -
A friend of mine does something similar. He puts a prime rib in his dutch oven packed in rock salt.
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That's pretty cool, Chris. You are braver than I. I couldn't relax watching a $60 hunk of meat catch on fire in the coals. Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I like Stike's plan of a reverse sear. It seems like overkill to fire up both eggs to cook one hunk o' meat...but hey, smoke 'em if you got em.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I did one for my dad's 80 bday and it was wonderful. garlic and rosemary and red wine.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=967363&catid=1# -
Did I say I was relaxed :silly: ?
No it was very stressful just standing there when the urge is to flip it or take it off!
It does help to put back a beer or three before trying this:)Knoxville, TN
Nibble Me This
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