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Beef Tenderloin w/ Bérnaise Sauce

Chris_WangChris_Wang Posts: 1,251
edited January 26 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.

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Sorry for the random green bean...

Locust Grove, GA

ATL Sports Homer

 

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