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Beef Tenderloin w/ Bérnaise Sauce

Chris_WangChris_Wang Posts: 1,253
edited January 2014 in Beef
Grabbed a 6lb beef tenderloin from my local butcher in McDonough (T&T Meats) and followed the recipe on page 60 in the BGE Cookbook (Xmas gift from SIL). The only difference was that I used some slices of bacon to hold it together. Here it is after being rubbed down w/ olive oil, S&P, and wrapped.

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Bérnaise sauce coming to boil.

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Got my medium stabilized at 400°. Seared the meat on my CI grid, then placed it in the VRack, put the rack in an aluminum pan, and cooked to temp.

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I'm the only one in my family that likes medium-rare, so instead of pulling at 130°, I pulled at 135°. After letting it rest for 15 minutes, I cut it in half and started serving. It was everything I hoped it would be. Melted in your mouth. The bacon was a perfect addition.

imageimageimage
Sorry for the random green bean...

Ball Ground, GA

ATL Sports Homer

 

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Comments

  • JRWhiteeJRWhitee Posts: 2,620
    That looks great Chris.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Chris_WangChris_Wang Posts: 1,253
    Thanks @JRWhitee.

    Ball Ground, GA

    ATL Sports Homer

     

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  • wow and wow.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • henapplehenapple Posts: 14,429
    Great cook and pictures. ..I hate you
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • pkaboo1pkaboo1 Posts: 111
    I hate you too. Wow.
    Snellville,Ga.
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  • Chris_WangChris_Wang Posts: 1,253
    @henapple thank you, and your hatred is welcome here. I'm glad this isn't a friendly place any longer. :D

    Ball Ground, GA

    ATL Sports Homer

     

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  • Chris_WangChris_Wang Posts: 1,253
    @egghead_daron thank you, it was delicious!

    Ball Ground, GA

    ATL Sports Homer

     

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  • Chris_WangChris_Wang Posts: 1,253
    @pkaboo1 haters welcome here

    Ball Ground, GA

    ATL Sports Homer

     

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  • hapsterhapster Posts: 6,930
    Holy Crap!!! I just licked my phone!!! Damn!!! You nailed it!

    Awesome cook, great pics...

    Enjoy!!!
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  • Chris_WangChris_Wang Posts: 1,253
    @hapster thank you sir

    Ball Ground, GA

    ATL Sports Homer

     

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  • The hell with the cook, where you at with no snow on the ground. Lol .................ok, nice cook as well
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  • pkaboo1pkaboo1 Posts: 111

    How did you make the sauce?

    Wow Chris, You really did nail it.

    Snellville,Ga.
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  • ZumaZuma Posts: 42
    Not a HATER but I might dislike you a bit.  'that looks absolutely fantastic.  Thanks for sharing.
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  • Very nice cook!
    NW Iowa
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  • Chris_WangChris_Wang Posts: 1,253
    edited January 2014
    @midwestsmoker thank you, and South-metro Atlanta

    Ball Ground, GA

    ATL Sports Homer

     

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  • Chris_WangChris_Wang Posts: 1,253
    @Zuma hahaha, haters gonna hate

    Ball Ground, GA

    ATL Sports Homer

     

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  • Chris_WangChris_Wang Posts: 1,253
    @brisket_fanatic thank you

    Ball Ground, GA

    ATL Sports Homer

     

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  • cazzycazzy Posts: 7,949
    Looks superb Chris!  You hit it out of the park sir!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
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  • Chris_WangChris_Wang Posts: 1,253
    @pkaboo1 very basic and classic... tarragon leaves, egg yolk, vinegar, peppercorns, a lot of butter, and seasoned with lemon juice, S&P. It was easy. It's in the BGE cookbook.

    Ball Ground, GA

    ATL Sports Homer

     

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  • Chris_WangChris_Wang Posts: 1,253
    @cazzy thank you very much sir.

    Ball Ground, GA

    ATL Sports Homer

     

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  • DIADDIAD Posts: 167
    I don't hate you! I'll gladly take one of the haters spots at your table. Looks amazing! I'm gonna try the tenderloin. Did you have to trim alot including the strap? By strap I mean that piece that hangs off and makes the odd shape of the loin.
    Chester, MD
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  • jls9595jls9595 Posts: 1,317
    This will be my next cook. That looks really really good.
    In Manchester, TN
    Vol For Life!
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  • pkaboo1pkaboo1 Posts: 111

    Easy DIAD, we don't really hate here, we know he hit a home run.

    Great job Cris, thanks for the info on the sauce.

    Snellville,Ga.
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  • FoghornFoghorn Posts: 2,516
    This used to be a much more friendlier place.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • SmokeyPittSmokeyPitt Posts: 6,578
    Just plain perfect.  Nuff said!


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

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  • Chris_WangChris_Wang Posts: 1,253
    @DIAD this was my first tenderloin. I don't know what I trimmed but it was most of the silver skin and some of the exposed hard fat.

    Ball Ground, GA

    ATL Sports Homer

     

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  • Chris_WangChris_Wang Posts: 1,253
    Thanks @jls9595. It was exactly how I hoped it would be.

    Ball Ground, GA

    ATL Sports Homer

     

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  • Chris_WangChris_Wang Posts: 1,253
    @pkaboo1 If you can't find the actual recipe online, email me and I will type it all out. It was very easy to make.

    Ball Ground, GA

    ATL Sports Homer

     

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  • Chris_WangChris_Wang Posts: 1,253
    @smokeypitt thank you

    Ball Ground, GA

    ATL Sports Homer

     

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  • CookinbobCookinbob Posts: 1,515
    I don't hate you, and your cook looks awesome.  Looks like it was pulled at a lower temp than 135!  Looking at this, I may do a tenderloin for some company coming in 2 weeks.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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