Help on Beef Tenderloin for Christmas

stevez

I have searched here for ideas on cooking a beef tenderloin and it appears everyone loves the hard to find Adam Perry Lange method/recipe.  I've done a google search on him and learned a little and may want to buy his book Serious BBQ.  But for now, can someone share with me the basics.  I hear how everyone loves it, but no one really describes it.  Is it the rub that's so great?  Is it smoked or grilled?  About how long, etc.  I think I gathered the reverse sear portion, but other than that, don't know much about it.  Would appreciate any information.  Thanks. Steve

SGH

I'm not great with links so I hope that this works my friend.

http://cookingquest.wordpress.com/2009/09/19/whole-beef-tenderloin-with-honey-and-worcestershire-crust/

Eggcelsior

Here is the recipe from Serious BBQ

SGH

Eggcelsior said:

Here is the recipe from Serious BBQ

Dillon how do you make the link be the word "Here"?

stevez

Thank you so much!  looks delicious and I'm going to run with it for Christmas.  Really appreciate the help.

Ladeback69

I have only done a whole beef tenderloin once and just cooked it indirect at 300 till it was 130, pulled let rest for 20 minutes while I cooked a ton of veggies.  I rubbed it with olive oil and a Montreal steak rub I had.  It came out pretty good.  This looks interesting. 

McStew

SGH said:

I'm not great with links so I hope that this works my friend.

http://cookingquest.wordpress.com/2009/09/19/whole-beef-tenderloin-with-honey-and-worcestershire-crust/

FYI This recipe taste great on Tri Tip as well.  We are traditionalists and lover our Santa Maria style but sometimes you just need to try something else. 

stevez

I decided to give myself an early Christmas gift and ordered the cookbook, Serious BBQ.  As I'm reading the official recipe it calls for having a hot side of the grill and indirect side.  This recipe isn't specific to the BGE, so I'm asking if those who have done this have any special modifications to the Egg?  Is it better to do the reverse sear or indirect/direct the whole time?  I don't have a way of doing half of the grill grate blocked or indirect and the other half full direct.  Other than removing the Plate setter at some point.  Thank you again.

Austin Egghead

Tenderloins are the hardest to get right and the easiest to mess up.  
Very lean cut and not a moving muscle, so it will be tender and tasty until over cooked...I would not go past 125 degrees rested temp..(we pull at 118-121). We don't tent so carry over cooking is somewhat reduced That said if your guest have aversion to looking/eating rare cuts...give them an over cooked hamburger!  ;-)
We did a whole tenderloin at a fest, (tied to make it uniformed), salt dry cured for several hours, fast seared close to the coals turning every 30seconds and pulled at 120, and let rest in an herbed board sauce, turning frequently to coat....Didn't last long

Killit_and_Grillit

I was just asked to do one for Christmas. Think I'll give this a try. 

xfire_ATX

SGH said:

Eggcelsior said:

Here is the recipe from Serious BBQ

Dillon how do you make the link be the word "Here"?

@SGH

What you do is Highlight a word, then click the link/ chain above

SGH

@xfire_ATX
Thank you brother. Now how do you highlight a word on an iPhone? 

JohnInCarolina

stevez said:

I decided to give myself an early Christmas gift and ordered the cookbook, Serious BBQ.  As I'm reading the official recipe it calls for having a hot side of the grill and indirect side.  This recipe isn't specific to the BGE, so I'm asking if those who have done this have any special modifications to the Egg?  Is it better to do the reverse sear or indirect/direct the whole time?  I don't have a way of doing half of the grill grate blocked or indirect and the other half full direct.  Other than removing the Plate setter at some point.  Thank you again.

When I have done this recipe I have pretty much followed it to the letter as best can be interpreted on the Egg.  What that means is that you actually get a good sear around the outside *first*, before cooking it indirect.  I think that this helps to prevent over-cooking it.  FWIW this is not a reverse sear.  With a reverse sear, you sear it at the end.  

So I'll sear it pretty good direct, then drop the PS in to finish it indirect.  Note that in my experience it can take quite a bit more time to come up to your final temp than the recipe indicates.  Mine have taken at least an hour with a 5lb tenderloin.

As to your initial question as to what makes this special?  I don't know, the combination of smoke, rub, and glaze on the outer crust is just about perfect.  I've had the best results using oak for smoke as well BTW.  

Anyway, good luck, and let us know how it goes!

xfire_ATX

SGH said:

@xfire_ATX
Thank you brother. Now how do you highlight a word on an iPhone? 

@SGH Hold your finger/ thumb on the word and this pop@SGH

stevez

Thanks John.  I'll do the initial sear and follow closely.  Too much praise for this recipe to not try it in my mind.  I'll let everyone know who is interested.  Appreciate feedback.