Beef Tenderloin

g8golfer

planning on doing a beef tenderloin for the New Year. Never done one before and it's expensive cut of meat. Just trying to get some tips on cook temp and time. 

JohnInCarolina

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

Moleman

I second johnincarolina. I did one for Christmas and it was amazing. Even bought the apl book, serious barbecue, after the fact. 

J-dubya

I've always had good luck with tenderloin, pretty easy cook. Just did one for Christmas:

JohnInCarolina

@J-dubya whoa that is perfectly cooked!

abpgwolf

I did the Adam Perry Lang Whole Beef Tenderloin with Honey and Worcestershire Crust for Christmas dinner. I had complements from all of the guests. The paste, rub, glaze and board sauce combined gave the beef an excellent flavor. 7 lb tenderloin 11 gusts and 0 leftovers. I took about 8 minutes to sear then another 35 minutes to finish. 

g8golfer

I can get the glaze and ribs easy but my biggest issue is cooking temp. Do I sear first on 500-600 degrees and then bring it down to 300 degrees? I'm a newbie but have gotten pretty good and getting my tenor exact. 

jtcBoynton

A two temp cook is a classic approach.  Traditionally, the approach you describe was used - high temp for crust development and then low temp (225-250º) to finish the inside.  More recently, the order of the high and low portions of the cook have been reversed by some.  Many eggers find it easier to raise temps in an egg rather than lower them.  The reverse sear method seems to be popular with eggers because of this.  

JohnInCarolina

jtcBoynton said:

A two temp cook is a classic approach.  Traditionally, the approach you describe was used - high temp for crust development and then low temp (225-250º) to finish the inside.  More recently, the order of the high and low portions of the cook have been reversed by some.  Many eggers find it easier to raise temps in an egg rather than lower them.  The reverse sear method seems to be popular with eggers because of this.  

I'm not sure why.  Dropping a cold PS into place tends to lower the BGE temp considerably.  

JustineCaseyFeldown

JohnInCarolina said:

jtcBoynton said:

A two temp cook is a classic approach.  Traditionally, the approach you describe was used - high temp for crust development and then low temp (225-250º) to finish the inside.  More recently, the order of the high and low portions of the cook have been reversed by some.  Many eggers find it easier to raise temps in an egg rather than lower them.  The reverse sear method seems to be popular with eggers because of this.  

I'm not sure why.  Dropping a cold PS into place tends to lower the BGE temp considerably.  

And not only that, 600 direct is much much hotter than 600 indirect

bgebrent

Great reverse sear cut.  Pull at 115 rest, then sear.  Then rest uncovered for MR.