Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Success with Beef Tenderloin

StewsanStewsan Posts: 0
First try cooking a beef tenderloin on the Green Egg was a success.  Had a very lean 2 lb. tenderloin.  The only seasoning used was salt and pepper applied one hour before cooking.  Heated the egg up to 650, placed the tenderloin on the grate for 3 min.  Turned the tenderloin and cooked at 650 for 3 min.  Turned again and closed all the vents and monitored the internal temp.  Removed at 120 deg. and wrapped in foil for 15 minutes before slicing.  A comment from one of the diners was "Damn Good".

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