Beef Tenderloin!!!

Unknown

I have been commissioned to cook the "Crown Jewel" of beef, the "Tenderloin" for my best friend’s 40th birthday party. I will be cooking 2 or 3 of them and need advice as to the best type of wood for smoke, rub and technique (indirect or direct). Thanks for any and all help; I can't afford to mess this one up. I will post pics of the party if all goes well. Thanks again, I look forward to any and all advise!
Vandy Man

mad max beyond eggdome

Vandy Man,
here is a link to how i do a tenderloin roast. . .will work just as well for the whole tenderloin as for the 'butt' end. . .couple of things though. ..[p]first, if you are doing the entire tenderloin, fold back the 'tail' and tie it so that your entire roast has a more uniform thickness. . [p]second, you can sear it direct on the grid if don't have a cast iron pan like i used in this demo. . .[p]third, keep it simple. . .its a great piece of meat and really easy to get great results. . .don't overdue the wood, or the rub. . ..olive oil, kosher salt, garlic, salt//pepper or a good beef rub like dizzy cowlick is more than sufficient. ..[p]fourth, don't let it get overdone. . .pull it at around 120 internal temps and let it rest under foil. ..the temp will rise another five degrees for a nice medium rare in the middle. . .[p]good luck, it should be great. . ..
[ul][li]http://www.dizzypigbbq.com/recipesTloin.html[/ul]

Wardster

Vandy Man,
Amen to what Max said. You pay too much for this meat to have it taste like a rub or marinade. Use something that compliments it, not overpowers it.
It's a fine cut.

TRex

<p />Vandy Man,[p]Here's how I do mine (see link below). Again, simple - you want to enjoy the beef taste. I sometimes do them on a raised grid, sometimes on the normal grid level, but always direct. Sometimes I throw on a mesquite chunk, sometimes I don't.[p]Good luck![p]TRex[p]P.S. - You're a Vanderbilt alum? What year? I'm class of '98.
[ul][li]Beef Tenderloin[/ul]

mad max beyond eggdome

TRex,
great pictorial. ...your 'flame' pic ranks right up there.. ..i LOVE flame pics. ...heeee

randomegger

Vandy Man,[p]For the Big Game, I did a pork loin and a beef tenderloin. Did it indirect and put the beef tenderloin on a raised grid. I had cut it in half and did the traditional olive oil, salt, pepper, garlic on one half and some dizzy pig (coffee, I think - not sure now) on the other. Threw a few chunks of hickory in for a little smoke. Took it off early, wrapped it in foil and transported it to the party.[p]The traditional method was the favorite, but there were no leftovers of either - they were both awesome. So, I guess the key is to not get too fancy with it - don't overcook it and you can't miss.[p]Now, if I could just figure out how to get the darned things for less than a day's wages...[p]RE[p]