Beef Tenderloin help

Unknown

Our NYE plans fell through on the last minute and I'm now considering grilling a beef tenderloin for about 8 people. Does anyone know any quick and easy recipes for a BGE rookie? I just got a large bge and will need to know cooking temp. & time, as well as preparation. Thanks in advance for all your help and have a safe and Happy New Year.

Mark Backer

rookie,[p]Absolutely Rook. [p]rub the tenderloin with olive oil, kosher salt and black pepper to taste. [p]Then, load the egg up to the top of the firebox with fuel (the firebox has the holes in the side of it), light it, and let it go with the bottom vent open and the lid up until the fuel is white hot like lava and flames are periodically leaping out of the egg.[p]Then, take your tenderloin, put it on for 90 seconds, then flip to the other side for 90 seconds. [p]Take the tenderloin off the egg,close the lid, close the vents, put it on a platter on the counter, and have a drink or two with friends for 20 minutes while the perfectly seared meat rests.[p]After 20 minutes, the egg should be back around 350-400. Open the bottom and top vents a smidge to maintain that 350-400 degrees, burp the egg, then put the tenderloin on until it's 125 internal for med rare or 135 for medium.[p]Take off when desired temp is reached, rest on a platter for 10 minutes, then cut and serve.[p]Then spend the rest of the night accepting praise.[p]If this sounds confusing, check this link out:[p]
[ul][li]T-Rex's beef tenderloin[/ul]

Unknown

Mark Backer,
Thank you so much. You're a party saver. Thanks again!

Mark Backer

Rookie,[p]Don't forget to let us know how it turned out, and take digital pictures if possible. [p]We don't care what your wife, kids and friends look like, but we love seeing food pictures. LOL[p]Happy Holidays!

James

rookie,[p]I like to take a whole beef tenderloin, and trim all the fat and silver off. Then I use a long skinny knife to put a nice hole through the center lengthwise. Then I take a mixture of fresh spinach, fresh sliced mushrooms, minced garlic, and Feta cheese, and Stuff the heck out of the tenderloin I stuff it until it can't hold any more without exploding. Sometimes I need some butcher string to hold it together.[p]Everyone always raves about this dish, and I get constant requests to do it again. (but it's kind of pricey so I don't get to do it as often as I would like)[p]Then I preheat the egg to about 350 and cook the whole tenderloin in a V-rack over a pizza stone to shield it from the direct heat. (You could do it direct, but be sure to rotate it a few times.)[p]It should cook for about 45 minutes if I recall correctly, but use a thermometer. I usually pull it at about 130 degrees unless I have some guests who can't get it through thier heads that Tenderloin is supposed to be eaten medium rare. (or rare)[p]Then, when you slice it, you have a nice round colorful piece of meat with spinach and mushrooms in the middle of it.[p]Also, I usually take the leftover Spinach mixture, and wrap it in some foil, and cook it on the egg along with the tenderloin. Everyone always wants more of the spinach mixture, and it is good by itself as well.[p]Let me know if you decide to try it. I tried to post it in the recipe section once, but it didn't work out.[p]