Anyone ever tried cooking a whole beef tenderloin?

TideJoe · November 2005

I'm thinking about trying to cook a whole one. I know they're expensive ($100 or so) but it sounds like it would be really good for a party of something. How did you cook it and prepare it? Thanks.

Bobby-Q · November 2005

TideJoe,
I usually do at least one during the Holiday season. I butterfly the entire thing and "unroll" it. I then spread a layer of a bleu cheese horsereadish sauce I make and then a layer of a sweet raspberry sauce. I cook them on the egg direct at about 350° until the internal temp is about 125°. The sauce and the carryover will take it to about 135° by the time it is rested and sliced.[p]Folks always love it.

Ironbaugh · November 2005

Bobby-Q,
What are your recipes for the blue cheese and raspberry sauces? Thanks

mad max beyond eggdome · November 2005

TideJoe,
like bobby, i've butterflied them open, laying in a mixture of sauted mushrooms/shallots/pancetta/parsley (and even whole lobster tails). . . or you can keep it simple in more or less the french style. ...trim it up, rub it with olive oil, kosher salt/pepper/garlic. . ..sear it at high temps (over 800 degrees) for about 2 minutes per side. .. remove from egg and let it rest for 20 minutes while you get the egg down to 375 - 400 degrees. ..set up the egg for indrect and then put the roast back on till it hits 125 - 130 internal. . .pull it, tent it, rest it for 10 - 15 minutes, slice and serve. . ..

mad max beyond eggdome · November 2005

here's a link to the lobster stuffed one (w/ pics)
[ul][li]http://www.biggreenegg.com/archives/2005/messages/169620.htm[/ul]

Squeeze · November 2005

mad max beyond eggdome,
I love mid afternoon food porn!!!

mad max beyond eggdome · November 2005

Squeeze,
pretty funny... i just spewed on my screen. . ..[p]btw . ..i'll bet i've given the choco chip kahlua cake recipe to 20 -30 people around here. . . .everyone just raves about it. . ..a. its so damn easy, and b. cause it tastes so damn good. .. .i also made the bread pudding last week, and it is being demanded as part of thanksgiving dinner along with the cake for dessert (we are skipping apple pie this year and just having that cake and pumpkin pie) .. .THANKS again

Bobby-Q · November 2005

Ironbaugh,
Well those are ones I don't really have recipes for I just kind of do them by tatse.[p]The Bleu Cheese sauce is basically a white sauce that I add the horseradish and bleu cheese to and then season until it tastes right. The raspberry sauce is basically the fresh raspberries, some water and a good deal of sugar and boil it to break down the raspberries then puree them.[p]Wish I could be more specific but i really just do these by taste. Next time I do them I'll record the recipe and post it back here.

RhumAndJerk · November 2005

TideJoe,
There is a classice recipe from Smoke and Spice called Drunk and Dirty Tenderloin. It is a really good recipe for a whole tenderloin.[p]Hope this Helps,
RhumAndJerk

RhumAndJerk · November 2005

Drunk and Dirty Tenderloin
From Smoke and Spice[p]1 cup Soy Sauce
.5 cup Bourbon
.25 cup Worcestershire Sauce
2 Tbls Brown Sugar
.5 tsp ground ginger
4 cloves garlic, minced[p]2-pound beef tenderloin
2 Tbls coarse-ground Black Pepper
1 tsp White Pepper
.25 cup oil, preferably canola or corn
.25 cup water[p]At least 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients in a lidded jar. Place the tenderloin in a Plastic bag or shallow dish and pour the marinade over the meat. Turn the meat occasionally if needed to saturate the surface with marinade.
Prepare the smoker for Barbecuing, bringing the temperature to 200 to 220.[p]Remove the tenderloin from the refrigerator and drain the marinade, reserving it. Cover the Tenderloin thoroughly with the Black Pepper first, then the white pepper. Let the tenderloin sit for 30 minutes[p]Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked. If you plan to baste the meat, pour the other half of the marinade into another saucepan and stir in the oil and water. Bring the mop mixture to a boil over high heat and boil for several minutes. Keep the mop warm over low heat.[p]In a heavy skillet, sear the meat quickly on all sides over high heat. Transfer the tenderloin to the smoker and cook for 1.5 to 2 hours, mopping every 20 minutes in a wood burning pit, or as appropriate for your style of smoker. The meat is ready when the internal temperature reaches 140 to 145. Be careful not to overcook since tenderloin is best rare to medium-rare.[p]Bring the reserved portion of marinade to a boil, and boil for several minutes, until marinade is reduced by one-fourth. Slice the tenderloin and serve topped by spoonfuls of sauce.[p]

mad max beyond eggdome · November 2005

RhumAndJerk,
michael. . .man, i'd forgotten about the drunk and dirty.. . .thats a "GREAT" recipe. ...i did that once and everyone loved it. ...thanks for the reminder. . .

Anyone ever tried cooking a whole beef tenderloin?

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