Rosemary Beef Tenderloin w/ Red Wine Jus (PIC heavy)

KiterTodd

I know this isn’t a “120 day Aged SRF Sous-vide Reverse Sear Caveman Prime Rib” but for us mortals, this was still pretty damn good.  
Figured I’d share the recipe and results as I did not find many beef tenderloin (chateaubriand) threads on the forum.  Although, I did get some great tips from @JustineCaseyFeldown.

I any case, here are the details so they come up for the next newbie who searches and also so I can extend my memory into the egghead cloud for the next time I want to cook filet....  

BGE Rosemary Beef Tenderloin w/ Red Wine Jus

This was my first time buying and preparing a whole beef tenderloin.  I actually didn’t realize that trimming this was more of a process then just removing the silver skin.  It wasn’t hard, I enjoyed it, but there were a couple nice youtube videos and articles I found that helped.  I meant to weigh it after trimming but I suspect my 6.2 lbs tenderloin came in around 4 lbs after trimming.  I was able to save one large and two small filet mignon cuts for future cooks, along with some stew meat.  The two small steaks came out of the chain and the large one came off the head.

This was enough to feed 6 adults and 2 kids.  

Here it is after the cut.  I can’t give better trimming tips than you’ll find watching a couple youtube videos or reading this article.  Worked out well.

Okay, after tying (to equalize thickness) I stuck some rosemary sprigs under the strings.  I also found a recipe that called for Thyme instead, so I guess go with whatever you prefer or have on hand.  There are several sprigs, all around the loin.



Next I rubbed with a little olive oil,
liberally with kosher salt and fresh ground black pepper,
and a couple crushed cloves of garlic for good measure.  

I let this sit over night which ended up being about 12 hours from cut to cook.  Since I had the vacuum sealer out to freeze trimmings, I also sealed up the loin.  Looked nice, was neat, and I figured it’d help it absorb the flavors.



Based on some feedback here, I decided to sear first, and then roast at 250.  Plan was to pull at 130.
I have to admit I was skeptical between doing a reverse sear or sear-first, but I’ll do it this way next time as the meat came out perfect and was cooked MR edge to edge.   No thick gray crust stealing some of that delicious tender meat.  But, back to the story...

I lit the egg, then as the temp started to come up I opened up the top and seared it carefully on all sides.  Here's a pic showing before, during and after the sear;



Issue I had here is the lump really started blazing during this process.  It was great for the sear, but even when I closed up the egg completely, it was still at almost 290 and it took 30 minutes for me to get it back down to 250.  (opened it to vent a couple times after I felt the lump was snuffed out).
You can see this in my Flame Boss screenshot.  I had it completely closed up, even took out the FB fan and closed the lower vent.

So, my plan was to pull at 130, as directed.   It was so jiggly, I was skeptical...so I actually pulled it at 134.   When I got it out I checked temps throughout and the ranges were 131 to 137 (mostly 134) before rest.  It rested, loosely tented for about a half hour while we finished up the rest of dinner.

Here's a pic of the end of the indirect cook, after the rest, and ready to slice (twine removed);


I also made the Red Wine Au Jus recipe from THIS Viking website.   (it is pasted below, also)

We like our filet medium-rare and this was PERFECT!  Edge to edge goodness.  The trim went perfect in that every bite was tender.  The filet was juicy with no overpowering flavors from a rub.  There was a definite essence of rosemary in the beef, but nothing too strong.  I loved it.  It was hands down the best filet I’ve ever made and was up at the top of what I’ve had in restaurants.  Frankly, in restaurants they usually error so much on the blood rare side that it’s tough to get it how I like it.

Here is the cut, the picture is a little deceiving as the cherry board absorbs some of the red color from the meat in this photo, but we loved it.  And also plated with some killer brussel sprouts and garlic/parmesan brown rice.   Red Wine Jus on top of the filet, which, also covers up a nice bright red center.  It was delicious!



Highly recommend the lot...oh yeah, MERRY CHRISTMAS, EGGHEADS!
Hope some future tenderloin eggers find this useful.

-KT

****
Red Wine Jus

    •    2 tablespoons unsalted butter
    •    4 medium shallots, thinly sliced
    •    2 cups full-bodied red wine
    •    2 tablespoons red wine vinegar
    •    1 teaspoon fresh thyme leaves
    •    4 cups beef and veal stock or 2 cups reduced-sodium beef broth and 2 cups reduced-sodium chicken broth
Melt butter in a large sauté pan over medium heat. Add shallots and cook, stirring occasionally, until translucent, about 5 minutes. Turn heat to high and add wine and vinegar and boil vigorously until reduced to 1/4 cup, about 10 minutes. Add thyme and stock or broth and cook until reduced to 1 cup, about 20 minutes. Strain and keep warm until ready to serve. (Jus can be made ahead and covered and refrigerated. Just heat before serving.)

SmokingPiney

Killer! 

JohnInCarolina

Nicely done!  

Moleman

Just curious  as to the cook time for the roast. I'm doing an APL recipe that was highly recommended on here all week. My plan is to use the blackstone for the sear though so I don't need to bring the temp back down on the egg. Mine is just over 5 pounds. Thanks 

dmaxphil

Wow. Inspiring!

KiterTodd

Moleman said:

Just curious  as to the cook time for the roast. I'm doing an APL recipe that was highly recommended on here all week. My plan is to use the blackstone for the sear though so I don't need to bring the temp back down on the egg. Mine is just over 5 pounds. Thanks 

Based on the minimal info I found, I was expecting 90 minutes to 2 hours for a 6 lbs. tenderloin at 250.   From my Flameboss screen shot, you can see that mine took about an hour (based on yellow line until you see the blue line drop down).  It rested for 30 in the house loosely tented with foil, and was a nice serving temp.  I served immediately after slicing.

My roast was 6.2 lbs before trimming and was probably around 4.5 as cooked.  I'm sure yours will come out awesome!

Teefus

Nice. I did something similar a few years ago. I soaked the tenderloin in Cabernet for a few hours. After drying, I coated with olive oil and rolled it in coarse salt and cracked black pepper. I roasted it indirect and fairly hot (400-500) on a (gasp) Weber kettle. Cook time was about 30 minutes and resulted in a great sear on the exterior.  After a good rest we carved it as you did. A whole tenderloin is tough to beat. I'm looking forward to doing one on my new BGE. 

KiterTodd

Man...even two days after the cook, the microwave heated leftovers are still flavorful and tender!  I guess that's why this cut is so pricey.  It's that good. 

thetrim

Excellent job!  That looks great!

blind99

Very awesome! It's fun to try different ways to cook all these great cuts. reverse sear, forward sear, direct, indirect, so many techniques to play with. 

SaintJohnsEgger

Looks great.

I feel like a Philistine on here as I don't really care for rare  beef in any cut. Medium rare is as low as I go.

Givengold3

We always do a tenderloin on the Egg when it is our turn to host Christmas.  This year we went to Restaurant Depot and got a couple of Angus Tenderloins.  $6.00lb. less than Costco Select. 
    I went indirect at 400, ramped up the temp to 600 direct for a quick sear on each side.  Everyone raved about how tender this was.  We will be back at RD next Christmas for sure.