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Whole Tenderloin - 1st time cook
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NC Egg Man
Posts: 22
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
Comments
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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 -
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.
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I'm with you on that one. That recipe is fantastic!!
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Thanks all ... bought the book today. Cook tomorrow
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NC....How do you like your meat? Med rare? Med well?
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NC Egg Man,
You're not going to marinate a tenderloin are you?
SteveSteve
Caledon, ON
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