Christmas dinner (nearly) whole beef tenderloin

itsmce · December 2014

Slow to post, but want to share:

I started with a 5 lb. beef tenderloin from Sam's. After trimming, saving maybe a pound for later use, tieing, and applying rub (thyme, rosemary, parsley, S &P):

In the fridge for 24 hours uncovered.

Cooked indirect at 275. Took about 50 minutes to get to 122 degrees.

It cooked faster than expected so it was pulled and rested for longer than necessary while the rest of the meal caught up. Twice baked potatoes, burgundy mushrooms, broccoli, fresh baked rolls.

Then back on the LBGE for searing at about 550, direct.

The family was very happy.

I just had to share...thanks for reading.

jlsm · December 2014

Fantastic! What a beautiful piece of meat.

anzyegg · December 2014

Great pics and looks wonderful.

boochsr71 · December 2014

nice job!

henapple · December 2014

TigerTony · December 2014

That's beautiful! Glad you posted I'm gonna cook a whole beef tenderloin on New Years day. I'm debating on whether or not to tie it. I planning on low indirect to internal 115* . Then direct sear to 135* .
Seven adults only two like rare the rest want medium.

krobertsmsn · December 2014

Tie it, the ends will be med. I just did one and it was awesome!!!

itsmce · December 2014

@TigerTony‌ -I wondered about tieing myself and was ultimately convinced it's the thing to do. We cut from the end and then took a few slices from the center. They all were uniformly cooked, as I'd been told they would be. As you can see from the pictures it was fairly uniform diameter the whole length.