TRex Tenderloins photo essay

egghead2004

I hit the butcher yesterday for some ground pork, veal, beef, anda pork shoulder. Then I saw in front of me, the best looking tenderloin I'd ever seen. I asked "prime cut?", he smiled, "$13.99 lb. It has to go today and I have a lot of it." So I went home with 4 untrimed 1 3/4" tenderloin steaks. I forgot to take a picture before the cow lick, but here we go.[p][p]Now the small BGE reaching lava for sear.[p][p]drop the steaks on the fire[p][p]flip after 2 minutes, I also rotate the grid 90 degrees every 30 seconds to get an even sear.[p][p]Take the steaks off and let rest for 20 minutes while the egg drops to 275 degrees. I'm going that low for these because of the content of fat. I didn't have the butcher trim them.[p][p]Here is the final product. After resting, I put the steaks back on the grill @ 275-285. I flipped after 4 minutes, 4 minutes, 4 minutes, 4 minutes. Sounds like a long time, but look at the results. By far the best filet mignon I've ever had, juicy, tender, and tasty![p][p]
Just for kicks, I started a new batch of wine today, a cab/shiraz.[p]

GrillMeister

egghead2004,[p]Great pics! I'm getting hungry. Let us know how the wine turns out. We're just finishing the last of 5 gallons of Neuwein or Deutsche Federweisser. It's basically a VERY young Riesling that's about 9 days old. Cloudy & Sweet, it's traditionally served with Zwiebelkuchen or Onion Cake during the grape harvest in the wine regions of Germany.[p]Cheers,[p]Ed

Bobby-Q

egghead2004,
Cool...can I come play at your house?!!

TRex

egghead2004,[p]Save some for me! Those look great. And, man, a bucket of wine?? My wife is so jealous! :-)[p]Merry Christmas![p]TRex