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Help on Beef Tenderloin for Christmas

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
Steve

X/L BGE

Louisville, Kentucky

Comments

  • SGHSGH Posts: 25,035
    edited December 2016

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • EggcelsiorEggcelsior Posts: 14,099
    Here is the recipe from Serious BBQ


  • SGHSGH Posts: 25,035
    Here is the recipe from Serious BBQ


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

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • stevezstevez Posts: 98
    Thank you so much!  looks delicious and I'm going to run with it for Christmas.  Really appreciate the help.
    Steve

    X/L BGE

    Louisville, Kentucky
  • Ladeback69Ladeback69 Posts: 4,441
    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. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • McStewMcStew Posts: 928
    SGH said:
    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. 
    Marina Del Rey CA 
  • stevezstevez Posts: 98
    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.
    Steve

    X/L BGE

    Louisville, Kentucky
  • 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

    Large, small and mini now Egging in Rowlett Tx
  • I was just asked to do one for Christmas. Think I'll give this a try. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • xfire_ATXxfire_ATX Posts: 565
    edited December 2016
    SGH 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

    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

    Not quite in Austin, TX City Limits
  • SGHSGH Posts: 25,035
    @xfire_ATX
    Thank you brother. Now how do you highlight a word on an iPhone? 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • JohnInCarolinaJohnInCarolina Posts: 12,349
    edited December 2016
    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!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • 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 [email protected]

    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

    Not quite in Austin, TX City Limits
  • stevezstevez Posts: 98
    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.
    Steve

    X/L BGE

    Louisville, Kentucky
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