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135* F to 170* F Internal, In 14\".

BeliBeli Posts: 10,751
edited November -1 in EggHead Forum
Had a Whole Cabrería Beef Tenderloin .The most succulent beef cut from the tenderloin attached to the bone nearest to the back part of beef. It measured 14"& I cut 6 bone in tenderloin steaks just over 2'each. S & P & ready to sear. The BGE oval plate is the one we won in Salado TX

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But first, the most demanding of our guests wanted his pepperoni & cheese pizza :laugh:

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Seared at 500* +.................................

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Out for a rest.........Had Molly's smoking Merlot Chips ready, Rubbed with Dizzy Dust & Lea Perrins Worcestershire..

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Back on the Large at 380* ........................

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This cut's shape and diameter variation from wide to narrow, allowed me to get 135* F internal in the wider part & 170*F in the narrower part.Since our guests are more on the 160 * + term I just left it natural. So juicy & tender...............

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The juices were amazing..............................

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Loren cooked a potato soufflé with my mom's recipe, came out Delicious

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Served also with green salad

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Our guests seemed to approve, Jimmy actually said this was his best ever, think he wants to come back soon.. :whistle:

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And everybody else seemed happy too.................Have a great week................

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Last time I cooked this cut was in honour of Car Wash Mike's 12,000 posts on the forum around february 2010 I think.
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