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Beef Tenderloin w/ Bérnaise Sauce
Bérnaise sauce coming to boil.
Got my medium stabilized at 400°. Seared the meat on my CI grid, then placed it in the VRack, put the rack in an aluminum pan, and cooked to temp.
I'm the only one in my family that likes medium-rare, so instead of pulling at 130°, I pulled at 135°. After letting it rest for 15 minutes, I cut it in half and started serving. It was everything I hoped it would be. Melted in your mouth. The bacon was a perfect addition.
Sorry for the random green bean...
Ball Ground, GA
ATL Sports Homer
Comments
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That looks great Chris._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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Great cook and pictures. ..I hate youGreen egg, dead animal and alcohol. The "Boro".. TN
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@henapple thank you, and your hatred is welcome here. I'm glad this isn't a friendly place any longer.
Ball Ground, GA
ATL Sports Homer
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@egghead_daron thank you, it was delicious!
Ball Ground, GA
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Holy Crap!!! I just licked my phone!!! Damn!!! You nailed it!
Awesome cook, great pics...
Enjoy!!!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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The hell with the cook, where you at with no snow on the ground. Lol .................ok, nice cook as well
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How did you make the sauce?
Wow Chris, You really did nail it.
Snellville,Ga. -
Not a HATER but I might dislike you a bit. 'that looks absolutely fantastic. Thanks for sharing.
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Very nice cook!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@midwestsmoker thank you, and South-metro Atlanta
Ball Ground, GA
ATL Sports Homer
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@Zuma hahaha, haters gonna hate
Ball Ground, GA
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Looks superb Chris! You hit it out of the park sir!Just a hack that makes some $hitty BBQ....
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@pkaboo1 very basic and classic... tarragon leaves, egg yolk, vinegar, peppercorns, a lot of butter, and seasoned with lemon juice, S&P. It was easy. It's in the BGE cookbook.
Ball Ground, GA
ATL Sports Homer
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@cazzy thank you very much sir.
Ball Ground, GA
ATL Sports Homer
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I don't hate you! I'll gladly take one of the haters spots at your table. Looks amazing! I'm gonna try the tenderloin. Did you have to trim alot including the strap? By strap I mean that piece that hangs off and makes the odd shape of the loin.Chester, MD
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This will be my next cook. That looks really really good.In Manchester, TNVol For Life!
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Easy DIAD, we don't really hate here, we know he hit a home run.
Great job Cris, thanks for the info on the sauce.
Snellville,Ga. -
This used to be a much more friendlier place.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Just plain perfect. Nuff said!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@DIAD this was my first tenderloin. I don't know what I trimmed but it was most of the silver skin and some of the exposed hard fat.
Ball Ground, GA
ATL Sports Homer
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Thanks @jls9595. It was exactly how I hoped it would be.
Ball Ground, GA
ATL Sports Homer
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@pkaboo1 If you can't find the actual recipe online, email me and I will type it all out. It was very easy to make.
Ball Ground, GA
ATL Sports Homer
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I don't hate you, and your cook looks awesome. Looks like it was pulled at a lower temp than 135! Looking at this, I may do a tenderloin for some company coming in 2 weeks.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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