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3 lb. beef tenderloin

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Cornbread Willy
Cornbread Willy Posts: 103
edited November -1 in EggHead Forum
Cooking one on my dad's new small bge (the inaugural cook - it's his birthday present!). Haven't done a tenderloin before - can anyone help with temp and time suggestions? Thanks.[p]'Bread
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  • ravnhaus
    ravnhaus Posts: 311
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    Cornbread Willy,
    I cooked mine on a medium indirect at 350° for about 45 minutes. Be sure and moniter internal so you don't overdo it! I'm guessing about 130 ° for a medium rare.
    You can't go wrong with that cut of meat.
    [ul][li]tenderloin[/ul]
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  • Cornbread Willy
    Cornbread Willy Posts: 103
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    ravnhaus,
    Wow - man, that looks awesome. Do you think I could get a good result cooking it direct? I'm not sure what my indirect options will be cooking with the small egg (i've only ever used my large). Thanks again.
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  • Stogie
    Stogie Posts: 279
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    Cornbread Willy,[p]Of course you can. Sear at 500-600º for 5 minutes each side, then back temps down to 400º and finish. Should take around 20 minutes. I baste often when doing this.[p]Stogie
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  • Unknown
    Unknown
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    Cornbread Willy, it's very easy to overcook this cut. I take them off at 115° internal, for med rare. After resting ten minutes they are just right (for me).

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  • ravnhaus
    ravnhaus Posts: 311
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    Cornbread Willy,
    I have never even seen a small so indirect might be hard to do.
    Stogie sounds like he has a good method. I just like keep something between the meat and the coals to avoid that "blackend" look. George may be right about the internal temp. 130° might be a tad high for medium rare. You sure don't want to overcook!
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