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Help! - Beef Tenderloin

edited 10:26AM in EggHead Forum
Desperate help needed-I have a 4 lb beef tenderloin that I am going to cook for guests tonight...Will cook whole and then slice to serve...any thoughts on direct v indirect...also, any cooking temp advice would be appreciated...thanks
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Comments

  • Tillielab,
    go to www.dizzypigbbq.com. .. look in the recipe section and you'll see detailed instructions on how i do mine. .. its simple and comes out fantastic everytime. .. .and you can easily do it for tonight. ..[p]the other good one is the drunk and dirty tenderloin, i'm sure someone has the recipe for the marinade and can post it. ..but i'm not sure you'll have time to make it. ..

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  • Tillielab,[p]Probably too late, but drunk and dirty makes a great tenderloin. Had one for Christmas dinner last night. The marinade is based w/ bourbon, soy sauce, and worcheshire. You coat in black and white pepper, sear in skillet, and then egg at 300 degrees. Reserved marinade makes the sauce. You can find the whole recipe in the book Smoke and Spice.

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  • Tillielab, Hopefully you're on the west coast or this is a little late:[p]
    Best recipe I ever found...thanks to epicurious...I've been preparing this for 4 years now, will do it on the egg for the first time this year. [p]I modify it sometimes by using wild mushrooms, or wine for the port, or anything else I want to throw in for the gravy. This is a great base.[p]BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT [p]
    Pour a full-bodied red wine, such as a Bordeaux, Merlot or
    Cabernet Sauvignon. [p]
    1 1/2 pounds large shallots (about 24), halved lengthwise,
    peeled
    3 tablespoons olive oil[p]6 cups canned beef broth
    1 1/2 cups tawny Port
    1 tablespoon tomato paste[p]2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
    2 teaspoons dried thyme
    7 bacon slices, chopped
    6 tablespoons (3/4 stick) butter
    1 1/2 tablespoons all purpose flour[p]1 large bunch watercress [p]
    Position rack in center of oven and preheat to 375F. In
    9-inch-diameter pie pan, toss shallots with oil to coat.
    Season with salt and pepper. Roast until shallots are deep
    brown and very tender, stirring occasionally, about 30
    minutes.[p]Boil broth and Port in large saucepan until reduced to 3
    3/4 cups, about 30 minutes. Whisk in tomato paste.
    (Shallots and broth mixture can be made 1 day ahead. Cover
    separately; chill.)[p]Pat beef dry; sprinkle with thyme, salt and pepper. In
    large roasting pan set over medium heat, saute bacon until
    golden, about 4 minutes. Using slotted spoon, transfer
    bacon to paper towels. Add beef to pan; brown on all sides
    over medium-high heat, about 7 minutes. Transfer pan to
    oven; roast beef until meat thermometer inserted into
    center registers 125F for medium-rare, about 45 minutes.
    Transfer beef to platter. Tent loosely with foil.[p]Spoon fat off top of pan drippings in roasting pan. Place
    roasting pan over high heat. Add broth mixture and bring to
    boil, scraping up any browned bits. Transfer to medium
    saucepan; bring to simmer. Mix 3 tablespoons butter and
    flour in small bowl to form smooth paste; whisk into broth
    mixture and simmer until sauce thickens, about 2 minutes.
    Whisk in 3 tablespoons butter. Stir in roasted shallots and
    reserved bacon. Season sauce with salt and pepper. Cut beef
    into 1/2-inch-thick slices. Spoon some sauce over. Garnish
    with watercress. Pass remaining sauce. [p]Serves 12.[p]

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