Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Cooking advice for entire filet

The wife just picked up a 4 lb. tied filet (not sure the proper name - tenderloin, filet loin. . .).  Wondering about cooking advice - time and temp. 

Knowing my audience, I'm going to keep the seasoning light: salt, pepper, garlic powder, and maybe stick in some garlic cloves; and try to give it some solid mesquite and pecan smoke, but I'm not sure about time, grill temp and what internal temp I should be shooting for.  We aren't boody, still moo'ing people, prefer med+.

Thanks

Comments

  • I prefer ours slightly "mooing". 

    My preferred method would be reverse sear with a roast at 250f indirect until you get to about 7-10 degrees from your desired temp.   Let the roast rest while you switch Egg to direct and let it get up to 500f.  Sear it on all sides about 1 minute per side.  Rest another 15 minutes and slice.

    Beef tenderloin can over cook quick so I would err on the under side of temps.  If it is still too "med rare" for you, you can always dip the sliced roast in warm au jus about 30 seconds a side to get rid of the red.

    Here are some of the ones I've done:

    Lomo al Trapo - if your are really brave :)  http://www.nibblemethis.com/2010/08/lomo-al-trapo.html

    Fire Roasted Beef Tenderloin  http://www.nibblemethis.com/2011/07/fire-roasted-beef-tenderloin.html

    Peppered Beef Tenderloin  http://www.nibblemethis.com/2009/09/peppered-beef-tenderloin-with.html
    Knoxville, TN
    Nibble Me This
  • We are doing the same thing for Christmas dinner and my plan was to sear first and then cook indirect. Any advantages to be versus the other?
    Clarendon Hills, IL
  • BrownieBrownie Posts: 1,023
    edited December 2012
    I've had success with Trex ing. I do a 90 second sear per side, then season with a simple coating of each of the following during the resting stage. (don't season before the sear) Seasoned salt, coarse ground black pepper, onion powder and granulated garlic. Roast to desired temp. simple and effective. I should add that I Trex with lava coals only (no flames)... that's why the longer sear. Keep it tied because it will allow it to cook more evenly.
  • Tenderloins hot tub really well. Probably 25 minutes per pound in 100* water. Sear at 450* or so til desired internal after that.

    Steve 

    Caledon, ON

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.