Beef Tenderloin

SuperDave · December 2002

Any suggestions or ideas on doing a 6lb beef tender loin?

Tim M · December 2002

<p />SuperDave,[p]I have done several of these. Some came out better than others, but all were good. It depends how you like your beef, I prefer a nice seared outer crust and pink middle. I sear the whole loin at high heat and then remove it for awhile as the cooker drops temps to something around 350°, then toss it back in and let it come to the internal temp you want. Pull it out 5-8° lower as it will rasie a little as it rests. A good meat thermo is needed.[p]You can also cut then loin (or part of it) into 1.5-2" thick filet mignons!! Yummy!![p]There are more oics on my website.[p]Tim

Jeff J · December 2002

SuperDave, I used the same technique on a 4 1/2 lb tenderloin butt. Very thick piece of meat, I seared outside for 5 min side at 650-700, then took out, let dome temp drop to 350, back in, I went for med rare, and pulled out at 140. I used the mustard rub for steaks and it was great. There are some pics in a post below from me, around Dec 16.

Unknown · December 2002

Tim M,[p]What is the approximatel cook time using this method?[p]Merry Xmas,
E1

Unknown · December 2002

Jeff J,[p]I have an 8 pound tenderloin and want to just use garlic salt and pepper. Do i need to use a drip pan when searing or just when cooking??? I also like to use hickory wood to smoke it. For med rare how long to cook. I think the meat will need to cut into two pieces to fit on the grill. Thanks for your help
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Beef Tenderloin

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