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Need whole beef tenderloin recipe
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smoky b
Posts: 648
I was going to try the Drunk & Dirty recipe from Smoke and Spice but then I stumbled upon Fidel's post from earlier this year where he tried and hated it. Now I need another recipe to try on the tenderloin I am cooking for the whole fam tonight. Suggestions??
Comments
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Coffe rub works nice. If you don't have a coffee rub use your favorite rub for beef or simply some salt.
I wouldn't get too sexy with it - sear and roast to your desired temp.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=990101&catid=1 -
I am not typically a meat purest, but beef tenderloin does not need to be dressed up IMO. While I do love my garlic/coarse mustard/herb rub on a prime rib roast, I am in the salt and pepper only camp with tenderlion as it does not have the fat that a roast has.
What time is dinner! I can bring my own fork :ermm: ! -
Thanks Frank! I have been wanting to try Richard's Kona rub but don't have any. I have a couple of beef rubs so I'll probably just keep it simple. Thanks for the input!
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I made this a few weeks ago (unfortunately didn't take pics) and it was phenominal. Amazing sauce. Smoked the shallots first, removed those, and then did the rest in a dutch oven on the Egg (indirect at 375)
http://allrecipes.com/Recipe/Beef-Tenderloin-With-Roasted-Shallots/Detail.aspx?prop31=1
If you try it I think you will be very pleased. -
If you do a search on the Forum, you can find lots of ideas.
Here's a link I posted to a similar request 3 days ago:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1011700&catid=1 -
Hoosier, I have also amde that recipe, easy and I got good reviews from the fam. I think I roasted the loin at 400ish untill 126 internal. I also rubbed the roast with some steak seasoning after the sear. Tenderloin tip: Tie the roast up so that it has a more uniform cylinder shape. I also tie the tail (skinny end) folded under to get a uniform size. This will promotes even cooking and doneness.
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Made this last Saturday. Very simple.
Trim and tie the tenderloin so it's as cylindrical as possible. Rub with a little olive oil, then salt and pepper. Use more than you'd put on a steak. Crush 4-5 garlic cloves and smear them on the roast. If you have fresh herbs (rosemary, thyme, oregano, sage, etc.), tuck some under the strings you've used to tie the roast. Leave it at room temp while you prep the egg.
You want to cook at 450 for the first 15 minutes, then drop the temp to 350. So, get the egg going and ramp it up to 450. After 15 minutes, you can remove the roast until you can get the temp down, or just damp it way down at that time. I find if you put the roast on as soon as the temp hits 450, you can bring it back to 350 fairly quickly. Depending on size, it may take another half hour or so but it's critical to pull it when the internal temp hits 120. A tenderloin will go from rare to medium in a very short time. Let it rest for 10 minutes and carve.
Good stuff.
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