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3.5 lb Tenderloin Question

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Harris Buck
Harris Buck Posts: 45
edited November -1 in EggHead Forum
Gonna Egg this puppy in the AM. Can someone give me an idea of cook time and cook temp for this?

I appreciate any advice.

Thanks.
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Comments

  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
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    I got some good advice from LC earlier:

    "First, I suggest 400* direct for sear, then raise the grid and finish it as a roast."

    "I would plan an hour from first putting on egg to plate, which includes a good rest time."

    Thats what I'm doing. Posts to follow.

    Doug
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  • Village Idiot
    Village Idiot Posts: 6,959
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    You didn't say pork or beef.

    However, for me, they're about the same. I cook them at 350° for about an hour to get an IT of 135. FTC for an hour should bring them up to the mid 140's.

    Edit: After reading Doug's post, I'll revise mine.

    I cook mine indirect at 350° for an hour, and then rest. Doug cooks his at 400°, and his hour includes rest time. Probably the same amount of heat. I don't sear mine, but get a nice crust anyway. Not saying which is better ........
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
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    If it's 3.5 lbs it's beef or not tenderloin.

    Doug
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  • Harris Buck
    Harris Buck Posts: 45
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    My bad. It is beef tenderloin. I really appreciate the advice from both.

    Do you guys foil it to rest or does it matter?
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  • Hoss
    Hoss Posts: 14,600
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    I cook them indirect at 350-400 til 125 internal.Rest 10 mins,slice,serve.If I did want a sear,I would pull at 115 internal and do a sear at the end of the cook.The only way to screw up a beef tenderloin is to OVERCOOK it.As far as the time,I would think an hour should be plenty time to cook and rest. :)
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
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    you can also sear first then choke temps back and roast it. that way, it's a little harder to overshoot your desired temp since the high heat is handled at the beginning

    i actually like a good pan sear. then a little roasting to finish

    pansear.jpg

    a little blue cheese sauce is good too
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