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Speaking Of Beef Tenderloin.......

JimboBQ
JimboBQ Posts: 197
edited November -0001 in EggHead Forum
While shopping at our local Ingles today I noticed the meat department had cut up a tenderloin into "steaks" about 1.5 " thick each. Doe anyone see anything wrong with cooking them the T-Rex way? Or, should I do them indirect? I've never done tenderloin "steaks."[p]Thanks,[p]Jimbo

Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
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Comments

  • yaB
    yaB Posts: 137
    JimboBQ,[p]When you cut up a beef tenderloin into steaks, you're making "filet mignon". These steaks should definitely be grilled direct, whether by the TRex method or regular old grilling methods. One and one-half inches may be pushing the lower limit for a TRex-able filet, but if you're an experienced TRex-er, you can probably make it work.[p]Bob
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  • JimboBQ
    JimboBQ Posts: 197
    yaB,[p]I thought they were a bit thin for the pan too. I'll go direct and lessen the dwell time. Thanks Bob. Firing up the small now. Letting the large take a little break![p]Jimbo

    Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
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  • Unknown
    Unknown
    JimboBQ,
    I will be cooking a 5 pound beef tender loin piece of meat Christmas Eve by indirect. Do you have a suggestion on long I should cook the meat and at what temp?[p]Thanks, [p]Carl -- cdpeterson@comcast.net
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  • Mark Backer
    Mark Backer Posts: 1,018
    carl peterson,[p]Not trying to sound judgemental here, but why would you cook it indirect? [p]I made one sunday like this. I lava seared it T-Rex style about 2 minutes per side, then took it off for 20 minutes. Brought the egg down to 400 and cooked elevated direct to 135 internal. Removed and rested 10 minutes, at a perfectly done medium side of med. rare beef tenderloin. [p]If you like medium rare, pull at 125. [p]This method is tried and true by folks a lot smarter than me, I assure you. [p]Good luck either way, and let us know how it turns out.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    beef%20tenderloin.jpg
    <p />Mark Backer,[p]I've always seared mine then indirect. Indirect takes a lot of operator error out of the equation. I.E. we get to busy with guests ect.
    Plus I just like looking at my egg cooking and checking on it.
    You always have an excuse to get away for a bit.[p]CWM
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  • Mark Backer
    Mark Backer Posts: 1,018
    Car Wash Mike,[p]I'm sure you're right mike. Like I said, I've only made one, and I was so worried about it that it was fine to do direct. But after a good sear, I'd love to try one indirect as well.[p]That thing looks AWESOME!!
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Mark Backer,[p]I sure either way is great.[p]I'd like to know what you got Lauren (sp) for Christmas but since she has computer skills now, you probably shouldn't.[p]Great looking kid.[p]CWM
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  • Unknown
    Unknown
    What is the TREX way of cooking tenderloin?
    I am cooking my first tenderloin X-mas eve on my new BGE (large)- I do not want to make any major mistakes[p]Thank you

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