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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".

Comments

  • Man that looks good.. I love beef tenderloin. What did you serve with it??
    Hunter - LBGE
    Oxford, MS
  • LeedogLeedog Posts: 16
    Tenderloin looks great, think I will have to put one on for the Superbowl game.
  • BotchBotch Posts: 4,491
    Wow, I'd never try tenderloin at 650, but that looks pretty good!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • njlnjl Posts: 859
    2lbs?  I've never heard of a beef tenderloin that small. 
  • EggcelsiorEggcelsior Posts: 12,619
    Nice dude. You've got some cajones to do that. I bow to you, good sir.
  • Plano_JJPlano_JJ Posts: 448
    Looks outstanding. Beef T does great on the egg. I have had the most success with it. I do mine indirect at 350 until the IT is 120. I take it off, take out the platesetter, ramp up the egg to 700 and sear for 4 min a side. Been great.
  • ChubbsChubbs Posts: 6,701
    Plano_JJ said:
    Looks outstanding. Beef T does great on the egg. I have had the most success with it. I do mine indirect at 350 until the IT is 120. I take it off, take out the platesetter, ramp up the egg to 700 and sear for 4 min a side. Been great.
    Same as me.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • calikingcaliking Posts: 8,245
    That looks so good. Added to my list of future must-do Egg cooks.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Plano_JJ said:
    Looks outstanding. Beef T does great on the egg. I have had the most success with it. I do mine indirect at 350 until the IT is 120. I take it off, take out the platesetter, ramp up the egg to 700 and sear for 4 min a side. Been great.
    I want to clarify, you remove the Beef T while ramping heat up to 700? 
  • pgprescottpgprescott Posts: 5,300
    I'm in. Looks pretty darn good to me. Nice work there.
  • JRWhiteeJRWhitee Posts: 3,044
    Excellent, I did one for Thanksgiving. I am trying your way next time. I just did 350 indirect and seared it at the end. This way looks easier with great results.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • Plano_JJPlano_JJ Posts: 448
    Oilpony said:
    Plano_JJ said:
    Looks outstanding. Beef T does great on the egg. I have had the most success with it. I do mine indirect at 350 until the IT is 120. I take it off, take out the platesetter, ramp up the egg to 700 and sear for 4 min a side. Been great.
    I want to clarify, you remove the Beef T while ramping heat up to 700? 
    Yes, then put back on for about 3-4 min a side.
  • Looks tasty!
    Knoxville, TN
    Nibble Me This
  • How long at indirect for it to get to 120 IT?  How many minutes per pound?
  • bettysnephewbettysnephew Posts: 1,133
    I would do a search for reverse sear if you haven't tried that yet.  One of my cooks in which I shut the air off and waited to come to internal temp had a slightly acrid taste to the smoke.  I'm glad this worked for you, a good tenderloin is a bit pricy to waste if it should go wrong.
    See der Rabbits, Iowa
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