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Beef Tenderloin

GrillDaddyGrillDaddy Posts: 295
edited November -1 in EggHead Forum
I have a nice 4 LB Beef Tenderloin Roast

Any suggestions on Cooking instructions? temps and I planning on Indirect cooking

how about how long to marinade?

any other info



  • BajaTomBajaTom Posts: 1,269
    Are you going to cut into steaks or grill the whole loin?. For steaks I grill direct at 550/600 to an internal temp around 130/135. I let rest for 10 minutes. For a whole loin I sear at 600/650 then cook indirect to same internal temp. I let the temp come down to 450/500. Good luck to all.
  • NibbleMeThisNibbleMeThis Posts: 2,246
    For a tenderloin roast, I prefer to cook it indirect at 250-275f until it hits 125f internal. Then open up the Egg and let it get scortching hot so you can do a reverse sear at the end.

    Also, I like to serve mine with some extra flavor like a port wine reduction, bearnaise sauce, or marasla sauce.
  • MeatEaterMeatEater Posts: 22
    I just did a tenderloin last week. Hot tubed for an hour, the scorching hot egg and seared direct. For this I just rolled every few minutes. Pulled after the whole loin was seared, and let the egg temp come down to 325. Then I threw the beef back on for maybe, and I mean maybe 10 to 15 mintues, until the internal temp was 125 to 130. Was absolutley the best tenderloin I have ever eggperienced!
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