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Beef tenderloin with an APL twist (pixs)

U_tardedU_tarded Posts: 1,254
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.

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Post roast period

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Searing on the cast iron

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The board sauce
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Rest with board sauce
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Sliced image

Plated

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Comments

  • TEggSunTEggSun Posts: 214
    I just fell down and hit my head.  Great looking cook.
    Transplanted from Austin, Texas to Medina, Ohio

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  • RACRAC Posts: 1,315
    Man that looks good! Call me next time. :D

    Ricky

    Spring, TX

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  • StlScottStlScott Posts: 77
    My mouth's watering...looks amazing!
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  • dlk7dlk7 Posts: 997
    Beautiful!!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • SmokeyPittSmokeyPitt Posts: 6,145
    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. 

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  • U_tardedU_tarded Posts: 1,254

    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.
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  • StoogieStoogie Posts: 49
    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!
    image.jpg 2.5M
    Large BGE

    Neenah, WI
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  • U_tardedU_tarded Posts: 1,254
    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.
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  • 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!

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  • JamieoroJamieoro Posts: 180
    Holy moly! That looks amazing!
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