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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef tenderloin with an APL twist (pixs)

U_tardedU_tarded Posts: 1,420
edited August 2013 in EggHead Forum
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.

image

Post roast period

image

Searing on the cast iron

image

The board sauce
image

Rest with board sauce
image

Sliced image

Plated

imageimage

Comments

  • TEggSunTEggSun Posts: 242
    I just fell down and hit my head.  Great looking cook.
    Transplanted from Austin, Texas to Medina, Ohio

  • RACRAC Posts: 1,688
    Man that looks good! Call me next time. :D

    Ricky

    Boerne, TX

  • StlScottStlScott Posts: 77
    My mouth's watering...looks amazing!
  • dlk7dlk7 Posts: 1,038
    Beautiful!!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • SmokeyPittSmokeyPitt Posts: 8,712
    That is beautiful!  Nice choice on the wine...that was our go to Zin for a while.  Haven't had a 2008 since 2009 ;)



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • U_tardedU_tarded Posts: 1,420

    That is beautiful!  Nice choice on the wine...that was our go to Zin for a while.  Haven't had a 2008 since 2009 ;)


    Plus side of where I live not a lot of drinkers so you can get aged bottles off the rack because there is a slower turnover rate.
  • StoogieStoogie Posts: 79
    Your post inspired me to try the same thing last night and this is what it looked like after slicing. I might never slice tenderloin into steaks ever again!
    Large BGE

    Neenah, WI
  • U_tardedU_tarded Posts: 1,420
    Stoogie said:

    Your post inspired me to try the same thing last night and this is what it looked like after slicing. I might never slice tenderloin into steaks ever again!


    Looks great! The leftovers make a great sandwich the next day too.
  • HankyorkeHankyorke Posts: 146
    That is beautiful!  Nice choice on the wine...that was our go to Zin for a while.  Haven't had a 2008 since 2009 ;)

    HA!, I was thinking the same thing.

    Nice table accessories too!

    LBGE

    BTFU!

  • JamieoroJamieoro Posts: 180
    Holy moly! That looks amazing!
Sign In or Register to comment.
Click here for Forum Use Guidelines.