Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

Beef Tenderloin

smoking paulsmoking paul Posts: 18
edited 7:02PM in EggHead Forum
I would like to hear some experience others have had cooking beef tenderloin on the Green Egg. What I have done in he past is to marinade the meat for 12 to 24 hours. Bring the meat to room temp and heat the Egg to 650 degrees and put the meat on for about 5 minutes then turn for another 5 minutes then close all vents and let the meat finish cooking to internal temp of 160 degrees then let the meat rest for 10 - 15 minutes before cutting. Does anyone have a suggestion or better way to prepare.
Thanks, Paul


  • Paul,[p]I have done it the same way as you mentioned many times and it always comes out great. I have tried a couple of differnet ways though: I sear direct at 500 on all sides to get a nice seal/crust, remove from egg, lower temp to 350, place on v-rack and drip pan, egg until desired temp, I like mine medium rare. Good luck and keep smokin, Dana
  • StuartStuart Posts: 110
    Paul,[p]What degree of cook does that internal temp result in? A more recent post recommended an internal temp of 120-125 max for Rare. I'd like to end up with a rare to med rare tenderloin at the thickest portion, allowing the ends to finish up med. [p]Happy Holidays,[p]Stuart
Sign In or Register to comment.