Beef Tenderloin w/ Bérnaise Sauce

Chris_Wang

Grabbed a 6lb beef tenderloin from my local butcher in McDonough (T&T Meats) and followed the recipe on page 60 in the BGE Cookbook (Xmas gift from SIL). The only difference was that I used some slices of bacon to hold it together. Here it is after being rubbed down w/ olive oil, S&P, and wrapped.



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...

JRWhitee

That looks great Chris.

Chris_Wang

Thanks @JRWhitee.

Egghead_Daron

wow and wow.

henapple

Great cook and pictures. ..I hate you

pkaboo1

I hate you too. Wow.

Chris_Wang

@henapple thank you, and your hatred is welcome here. I'm glad this isn't a friendly place any longer.

Chris_Wang

@egghead_daron thank you, it was delicious!

Chris_Wang

@pkaboo1 haters welcome here

hapster

Holy Crap!!! I just licked my phone!!! Damn!!! You nailed it!

Awesome cook, great pics...

Enjoy!!!

Chris_Wang

@hapster thank you sir

midwestsmoker

The hell with the cook, where you at with no snow on the ground. Lol .................ok, nice cook as well

pkaboo1

How did you make the sauce?

Wow Chris, You really did nail it.

Zuma

Not a HATER but I might dislike you a bit.  'that looks absolutely fantastic.  Thanks for sharing.

Brisket_Fanatic

Very nice cook!

Chris_Wang

@midwestsmoker thank you, and South-metro Atlanta

Chris_Wang

@Zuma hahaha, haters gonna hate

Chris_Wang

@brisket_fanatic thank you

cazzy

Looks superb Chris!  You hit it out of the park sir!

Chris_Wang

@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.

Chris_Wang

@cazzy thank you very much sir.

DIAD

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.

jls9595

This will be my next cook. That looks really really good.

pkaboo1

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.

Foghorn

This used to be a much more friendlier place.

SmokeyPitt

Just plain perfect.  Nuff said!

Chris_Wang

@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.

Chris_Wang

Thanks @jls9595. It was exactly how I hoped it would be.

Chris_Wang

@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.

Chris_Wang

@smokeypitt thank you

Cookinbob

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.