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Beef tenderloin
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Eggpharmer
Posts: 479
Salt, pepper, garlic, rosemary, beef base, and olive oil. Going indirect at 250 until about 110, then going to sear.
Austin, TX
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After the sear; @flexfusion- salt, pepper, garlic, rosemary, beef base and olive oilAustin, TX
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Very nice! I've never don a reverse sear on a tenderloin. Going to try it next time they are on sale.
Steve
Caledon, ON
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Looks great! How long was it on at 250* to reach 110*?
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Reached 110 faster than I expected- only 70 minutes - here's one last pic after plating, made an au jus with the drippings, this was excellent and I will definitely make againAustin, TX
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I love better than bullionEggpharmer said:Beef base
XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser -
Eggpharmer - looking to follow you lead at Christmas. Can you share the proportions (approximate is fine) for
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sorry hit post too early - can share the proportions for the basting sauce? Thank you
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