Beef Tenderloin, oh yea baby.

KermitTheEgg

Just want to clarify and ask for reassurance on this one.

I have full tenderloin, (6-7lbs) that I am planning on grilling up this weekend.  In the past, (before my egg) I used to sear on the grill for a few minutes on each side, then let it sit for a few minutes and crank my oven up to about 375-400.  Place the full tenderloin in there in a glass dish with some wine sauce and bam, it always turned out fabulous.

Now fast forward, it's egg time.  

Thinking about the same method, sear on egg, (600 for a few minutes on direct).  Then remove tenderloin, and let sit.  Reduce egg down to around 400 and add placesetter for inderect.  Place steak back in egg and cook till about 105-110, then pull again.  Wait 20, then cut.

Any thoughts or recommendations on this would greatly be appreciated.

Cheers.

Matt

saluki2007

You are going to have to wait a long time for the egg to come back down to 400 from 600.  Have you ever tried doing a reverse sear with thick cut steaks?  That might be a better option, unless you have two eggs...

KermitTheEgg

Thanks for the message.  I have never tried that way, but am willing to learn.  As far as waiting a while, I planned on setting it aside for at least 45 minutes maybe an hour.  I planned on shutting it all the way down, but that may not be enough time.

SmokeyPitt

I think your plan sounds fine.  I typically prefer the reverse sear because it is easier to heat an egg up than it is to cool it down.  However I have done forward sears as well when it made more sense for the recipe.   It can be a bit dicey removing the grid and adding the plate setter if you have a big fire going.  You may want to remove the beef, let the egg come down in temp, then add plate setter.  Use some gloves, and don't forget to burp the egg.

Are you planning on using the wine sauce?  That is one reason I would keep to the forward sear.  You might not get a good sear at the end if the roast is wet.  

saluki2007

^^agree with that as well.

DieselkW

I like to slow cook a tenderloin, at $17/lb. I don't want any of my usual screw ups overcooking this hunk-o-meat.

You can smoke it if you want, but I find a nice 225º egg produces, in an hour or so, a sliced end result that is consistent from edge to edge.

I just remove the fat and the head from a whole loin, rub it with Dizzy Pig "Raising the Steaks" and cook indirect.

This is a picture I took during a cooking class at my BGE dealer's place in Indianapolis, smoked tenderloin with sautéed radishes.




It only takes an hour to cook, and the temp creeps up so slowly it's really hard to pull it too late.

KermitTheEgg

Oh very nice, smoking it may be a nice combination of both ways.  Also, it allows me to sit back and drink a few more whiskeys in the process.  Did you sear it first, or just straight smoked it?

KermitTheEgg

Also, the wine sauce I have used mainly goes in the glassware that I bake in.  Unsure if I can use that in the egg or not under indirect heat.  Thoughts about using that for doing a cook from 350-400?

SmokeyPitt

The only warning about using glassware is you might get a little discoloration from the smoke.  It will clean up but might take a little elbow grease.  Also if it hangs over the plate setter use some foil to block the part hanging over.  

blind99

Hey Kermit - I did a tenderloin for guests last fall - reverse sear makes it really easy.  I cooked it indirect, partway, to maybe 110? then wrapped it up and let it sit until we were ready for dinner.  Then I let the egg get nice and hot and gave it a good sear.  I like tenderloin around 120 or so IT.  (Sorry I don't have all the details and times.)  This way you can get almost all of the work done ahead of time and enjoy your whiskey and company more!

KermitTheEgg

Thank you all for the advice, so should I pull it around 110-115.  Originally I had 105 in my head, but I think that may be on the lighter side.

hashissmokin

I've been dying to try my hand at some beef tenderloin.  Hard for me to pull the trigger on $17/lb though.  Maybe just for the family. 

Foghorn

Obviously there are several good options for how to get where you want to go.

Just offering a couple of points:

Eggs do take a long time to cool down in general.  However, getting them from a really high temp to 350 or so doesn't take that long.  Getting below 300 - which is where most people want to be for the "low" part of their cook - can seemingly take forever.

Go easy on the smoke/wood.  I've made a nice tenderloin taste like an ashtray...

KermitTheEgg

Foghorn said:

Obviously there are several good options for how to get where you want to go.

Just offering a couple of points:

Eggs do take a long time to cool down in general.  However, getting them from a really high temp to 350 or so doesn't take that long.  Getting below 300 - which is where most people want to be for the "low" part of their cook - can seemingly take forever.

Go easy on the smoke/wood.  I've made a nice tenderloin taste like an ashtray...

Thank you for the advice.  I doubt I will be adding any wood just a clean burn at 600 to sear, cool it down to around 375-400 and bake it so to speak from there.  

Just picked up the tenderloin, 8.48lbs of pure joy, so looking forward to it.

Pics to follow tomorrow or Sunday.

johnnyp

Good luck.  Can't wait for the pics

An alternative solution that I'll use when doing a forward sear, is set up my weber kettle as a searing station so I don't have to worry about adjusting egg temps back down

KermitTheEgg

johnnyp said:

Good luck.  Can't wait for the pics

An alternative solution that I'll use when doing a forward sear, is set up my weber kettle as a searing station so I don't have to worry about adjusting egg temps back down

Thought about doing that, but then I wouldn't get to show off the true power of the egg and brag to my father-in law.  Not going to lie, that's the main reason why I want to sear it first and show him how fast I can get the egg hot with my BBQ Dragon.

SoCalWJS

Late to the party, but another vote for reverse sear. Much easier to get it right with a great result.

northGAcock

Rock it brother. Love the tenderloin roast....but my favorite use of the meat is to cut it into pieces for kabobs. Fresh veggies....and tenderloin. 

KermitTheEgg

Thank you everyone.  It turned out great.  I did the forward sear method and wow, it was amazing.