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.
Beef tenderloin with an APL twist (pixs)
The family has been eating better the last few months so I had a hankering for some red meat. Steak it was but I went to the closet grocery store and they had no good looking steaks but they did have "organic" grass fed tenderloins at a decent price. I was gonna cut a few filets but this was only about 2 pounds of meat to begin with. I got the egg running and tossed in some plum chunks (besides oak it is my favorite on beef especially if we are having wine). Rubbed it down with a light dusting of John Henry steakhouse rub and a second light coating of kosher salt. Stabilized the egg at about 200* dome and tossed it on indirect. About 2 hrs later it hit 115 i.t. Pulled it tented loosely with foil and removed the plate setter. Let the egg open up to 650* dome and seared it 60 sec a side while giving it cross hatches. It came out to a perfect 125* it before the rest. The APL twist was his basic board sauce with 2 cloves garlic added. After the sear I put half the sauce on the board and the other half I drizzled over the top. Loosely tented for 10 mins the sliced. It was served with Gnarly Head old vine zin (2008) and some steamed garlic and roasted red potatoes. I topped my steak with some blue cheese crumbles. Finally here are the pics.
Post roast period
Searing on the cast iron
The board sauce
Rest with board sauce