We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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How Do You Cook a Chateaubriand (Whole Tenderloin) on an Egg?
I want to make Chateaubriand (tenderloin) for Christmas dinner on my new Egg (that I am getting xmas morning). I have been looking for a recipe, but most I have seen say to cut the tenderloin into filets (not what I want to do) or to slow/med cook the entire tenderloin (definitely not what I want to do) . The advantage of cooking the whole tenderloin at high heat as opposed to cutting into filets is that you are cooking against the grain (as opposed to with the grain for the filet cut), so it takes longer for the heat to penetrate and this allows you to get a nice crust on the outside while still having med-rare meat on the inside. Does anyone have a Chateaubriand grilling recipe for high heat (500 - 600 degrees). I am not looking for sauces, etc, just simply temp and time for a given weight of tenderloin. Thanks