Whole Tenderloin - 1st time cook

NC Egg Man · May 2009

New Egg user about to make first cook of a 7# whole beef tenderloin. I have a pretty good idea of how I want to prepare the meat (marinade etc) but was looking for a general estimate of time. I plan to sear on high temp for about 1 min/side (4 min TL). Lower dome temp to ~ 250 deg and cook until internal meat tmep is ~ 135 - 140. Any advice would be appreciated

RhumAndJerk · May 2009

The old standard is Drunk and Dirty Tenderloin from the cookbook Smoke and Spice.

It has a burbon soy sauce marinade and cooks for about 2 hours until the internal temp gets to 140.

Hope this helps.
RhumAndJerk

civil eggineer · May 2009

I have never done one whole and usually cut in 1.5 inch fillets with fantastic results. It allows me to marinade them to impact some subtle flavors and cook them to individual doneness request. I cook them around 500 to 600 dome temps.

reelgem · May 2009

I'm with you on that one. That recipe is fantastic!!

NC Egg Man · May 2009

Thanks all ... bought the book today. Cook tomorrow

Little Chef · May 2009

NC....How do you like your meat? Med rare? Med well?

Little Steven · May 2009

NC Egg Man,

You're not going to marinate a tenderloin are you?

Steve

Whole Tenderloin - 1st time cook

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