Beef tenderloin!!!

finaltable

For Christmas my parents gave me a whole beef tenderloin, about 5 lbs in weight. I've cooked enough things on my BGE I think I am up to this but I am not sure how to prepare it. We eat a lot of pork tenderloin at my house and am partial to cooking it "log" style versus cutting it into chunks or slices. I am leaning toward a reverse sear but need a good "outside" flavor package. I'd like something with some bite to it but that will then give way to the tender interior. I usually just do rubs on pork but am willing to try marinades as well. I will probably test it on pork first. Any suggestions?

Zmokin

My preference on beef is coarse black pepper and salt only.

As for tenderloin, you can cook it as a whole roast like prime rib and slice to serve, or you could just go ahead and slice it up into individual cuts of Filet Mignon and cook to order.

Legume

Love to cook these as they are - just be careful to not overshoot, it's really easy to do. I'd skip the marinade or rub. Keep it simple as @Zmokin‌ says with S&P. Save the juice that runs when you slice and pour over the slices. Serve with some good horseradish sauce.

AUCE

EVOO COARSE KOSHER SALT AND COARSE BLACK PEPPER ....OR JUST MONTREAL SEASON ADD SOME CAYENNE..WHALAA.KILLER BARK

THEBuckeye

Marinate in Soy Sauce for about an hour

Add Fresh Ground Pepper

Reverse Sear Method

(Soy marinate is also great for Strips and Rib-Eyes)

Foghorn

I'm a fan of Montreal Steak seasoning on these.  This is probably my favorite cook. 

If you are feeling really adventurous, try Lomo al Trapo. You don't really need an egg for this recipe as a firepit will work, but the egg works as well.  It has good entertainment value at parties.

http://food52.com/recipes/18568-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo

BigWader

Here is the one I did... with a garlic/herb paste rubbed in with EVOO the morning of...

http://eggheadforum.com/discussion/1169658/prime-beef-tenderloin-and-a-full-saturday-egging#latest

 

 

I highly recommend this since the tenderloin is tender but doesn't have strong beef flavor - you can build layers of flavor and BOOM!!!

 

BigWader

sorry - pic...

TCT

I did 2 - 6lbers for Xmas Eve. Just S&P indirect then a little reverse sear with a couple oak chunks. They cooked MUCH faster than I expected!! Done in 1 hour @ 275 but turned out great and everyone loved it!