Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Beef tenderloin

pjs883pjs883 Posts: 11
So i get to be the designated cook for my dad's 50th bday. Menu includes two beef tenderloins from costco. So not sure of the weight of these beasts yet but i can imagine how large they will be. HELP. whats the best way to cook these bad aboys? i read one idea that was to sear it on all sides then place in a vrack and place a aluminum pan underneath and cook till the internal temp is about 130-135 for medium. Would that be 135 in the middle of the loin?and how do i cook two at the same time like that just put both in the rack?


  • WolfpackWolfpack Posts: 1,517
    I would reverse sear- easier to hit proper temps. Also make sure you fold and tie the tail so it cooks the same.
    Greensboro, NC
  • OspreydogOspreydog Posts: 90
    I did mine last weekend indirect to 120° internal temp, put it on a plate and loose foil until I took the plate setter out and then a reverse sear for about 3 min per side and it was perfect. I seared it at 550°
    image.jpg 211.3K
  • Chris_WangChris_Wang Posts: 1,253
    I did it a few months back in the way you described (reversed reverse sear) and it turned out fine. Yes, check temp in the center. For medium, you're right. Pull somewhere between 130°-135° because the IT will rise a bit during the rest.

    Ball Ground, GA

    ATL Sports Homer


  • drewaarsdrewaars Posts: 63
    Ospreydog that picture might be my definition of food porn 
    LBGE in Arlington, TX

    Thanks and Gig'em
  • RaymontRaymont Posts: 392
    Hot tub/SV for 2 hours at 130 degrees, then rub with montreal seasoning let rest for 5-10 min, and then sear on egg for a minute or two a side. Perfection.

    Small & Large BGE

    Nashville, TN

  • pjs883pjs883 Posts: 11
    So sorry for not getting back to everyone. Thank you all for the tips. I must say that these tenderloins turned out to be one of the best meals ever. I let the meat get close to room temp, then rubbed extra virgin olive oil and sea salt and fresh pepper on then. Seared them and pulled them off let them rest while i put the plate setter in and got the temp right. Let those things cook for another 45 minutes to a perfect medium.  There was no talking during dinner. lol 
  • buzd504buzd504 Posts: 1,376
    Do you really need a drip pan for tenderloin?  Seems like there wouldn't be enough fat to matter.
  • SaltySamSaltySam Posts: 419
    Sold! My parents are coming out for Memorial Day, and this just sealed the deal for me. Beef tenderloin it is!

    LBGE since June 2012

    Omaha, NE

Sign In or Register to comment.