Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beef tenderloin

pjs883
pjs883 Posts: 15
in Beef
So i get to be the designated cook for my dad's 50th bday. Menu includes two beef tenderloins from costco. So not sure of the weight of these beasts yet but i can imagine how large they will be. HELP. whats the best way to cook these bad aboys? i read one idea that was to sear it on all sides then place in a vrack and place a aluminum pan underneath and cook till the internal temp is about 130-135 for medium. Would that be 135 in the middle of the loin?and how do i cook two at the same time like that just put both in the rack?
· Share on FacebookShare on Twitter

Comments

  • Wolfpack
    Wolfpack Posts: 3,552
    I would reverse sear- easier to hit proper temps. Also make sure you fold and tie the tail so it cooks the same.
    Greensboro, NC
    · Share on FacebookShare on Twitter
  • Ospreydog
    Ospreydog Posts: 103
    I did mine last weekend indirect to 120° internal temp, put it on a plate and loose foil until I took the plate setter out and then a reverse sear for about 3 min per side and it was perfect. I seared it at 550°
    · Share on FacebookShare on Twitter
  • Chris_Wang
    Chris_Wang Posts: 1,254
    I did it a few months back in the way you described (reversed reverse sear) and it turned out fine. Yes, check temp in the center. For medium, you're right. Pull somewhere between 130°-135° because the IT will rise a bit during the rest.

    Ball Ground, GA

    ATL Sports Homer

     

    · Share on FacebookShare on Twitter
  • drewaars
    drewaars Posts: 63
    Ospreydog that picture might be my definition of food porn 
    LBGE in Arlington, TX

    Thanks and Gig'em
    · Share on FacebookShare on Twitter
  • Raymont
    Raymont Posts: 710
    Hot tub/SV for 2 hours at 130 degrees, then rub with montreal seasoning let rest for 5-10 min, and then sear on egg for a minute or two a side. Perfection.

    Small & Large BGE

    Nashville, TN

    · Share on FacebookShare on Twitter
  • pjs883
    pjs883 Posts: 15
    So sorry for not getting back to everyone. Thank you all for the tips. I must say that these tenderloins turned out to be one of the best meals ever. I let the meat get close to room temp, then rubbed extra virgin olive oil and sea salt and fresh pepper on then. Seared them and pulled them off let them rest while i put the plate setter in and got the temp right. Let those things cook for another 45 minutes to a perfect medium.  There was no talking during dinner. lol 
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,856
    Do you really need a drip pan for tenderloin?  Seems like there wouldn't be enough fat to matter.
    NOLA
    · Share on FacebookShare on Twitter
  • SaltySam
    SaltySam Posts: 887
    Sold! My parents are coming out for Memorial Day, and this just sealed the deal for me. Beef tenderloin it is!

    LBGE since June 2012

    Omaha, NE

    · Share on FacebookShare on Twitter

Categories