Beef tenderloin question

rebmd · February 2008

I'm planning on cooking a beef tenderloin tomorrow and having trouble deciding how to cook it.

trying to decide between slow cooking it at 200-250 over indirect heat or whether i should sear it at high heat and let it finish cooking on 350 direct heat.

in case you can't tell i'm a new egger and confused with all of the options.

thanks

DynaGreaseball · February 2008

I vote The tRex method. Sear then finish at 350-400°.

Rick's Tropical Delight · February 2008

me too... pull it at 125 internal

rebmd · February 2008

thanks for the replies. i was leaning that way, but now am definitely going with your advice.

BYC · February 2008

Sear all the way around at high speeds and then just shut her down and let sit til internal meat temps reach 125-130, which after rest will put internal temps at 140

Scotty's Inferno · February 2008

I agree with all said so far. I would add that when you put the tenderloin back on after searing, you throw about 10 mesquite chips on the coals. Beef + mesquite is special. Scott

Luvs to shoot clay · February 2008

They are so small and my eyes are so bad.
If you tell me what it is, I am sure I will be able to see it. (Blind man to deaf woman on the phone)

Scotty's Inferno · February 2008

You're right. It's probably a bad subject for such a small picture. It's a hand-tied bonefish jig that I loved the look of. So did the bones! I tied it for a friend that didn't want to rely on flyfishing, and it's just a beefed up version of a bonefish fly. Scott

rebmd · February 2008

how long should i expect it to take for a 5 lb tenderloin?

thanks

Beef tenderloin question

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