Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

Griddled TRex Tenderloins

Lawn RangerLawn Ranger Posts: 5,466
edited November -1 in EggHead Forum
<p />Last night I did some 2"+ Beef Tenderloin that were killer. As per ChefWil, I melted a stick of butter and coated the seasoned Montreal Steak because I'm out of Raisin' the Steake) tenderloins on all sides. They then went on a rack in the fridge to allow the butter to harden. Onto a 650 degree griddle for about a minute per side. [p]I usually finish thinner ribeyes or strips on the griddle, but after the sear. I realized that I needed to get these off the hot griddle for a bit and get it cooled down. As they were resting, I decided to change directions and maybe get a little more flavor by finishing them direct with no griddle. I threw in a few small pieces of walnut bark for some smoke and finished at 400 until about 125-130.[p]I added chopped garlic to the left over butter and sauted a carton of sliced baby bellas. It was all melt in your mouth good. This could spoil a fella.[p]Mike[p]IMG_3170.jpg[p]IMG_3177.jpg[p]IMG_3179.jpg[p]IMG_3181.jpg[p]


Sign In or Register to comment.