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mindfulwanderer

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  • Re: Beef tenderloin

    I've done a couple of beef tenderloins on the egg and I think simpler is better. I age my tenderloin on a wire rack set inside a baking sheet in the refrigerator for at least 5 and preferably 7 days. BTW my fridge maintains a 34 degree temperature. Remove the tenderloin from the fridge peel off the skin and  lightly season. Let the roast sit out for about 15-20 minutes then put in on your egg. Sear at 550 -600, lower to 350 and cook until internal temp reaches 125-130. Remove from egg tent and let rest a good 20 minutes. Enjoy!
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