Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Herb-Crusted Beef Tenderloin with 5 sauces... so good

bostonjoshbostonjosh Posts: 49
edited March 2012 in EggHead Forum
Made last Saturday; Steven Raichlen recipe...
First coated with evoo/salt/pepper/garlic and a ton of fresh herbs (parsley, tarragon, basil, oregano, rosemary)... let it sit for 24hrs in fridge.
Seared, rested, and cooked at 400 to about 115 and rested for 5-10mins...
Perfect!  I've seen other posts about beef tenderloin being bland... this was so flavorful; the herbs perfectly perfumed the meat.

Sauces: Bearnaise, Shallot Marmalade, Cucumber Relish, Chimichurri, Mustard Sauce

(Only regret was that I made the bearnaise a few hrs before dinner... and it was perfect, but then tried to reheat and it separated; presentation was screwed up but it still tasted good...  next time better to just serve room temp.)

image

image

image

Comments

Sign In or Register to comment.