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Costco Beef Tenderloin - Reverse Sear Filet

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SGrabs33
SGrabs33 Posts: 46
in EggHead Forum
This weekend was my first try at breaking down a Costco beef tenderloin and it was easier than expected. I just watched a few youtube videos and read a few threads on here. Unfortunately I didn't get any shots of the breakdown but here is the cook and final product:

Reverse sear... cook @ 300 indirect until 115, pull and rest. Got the egg back up to 500 and seared each side for a minute or so. Don't mind my my heat deflectors(broken pizza stone). 



Served with a blue cheese butter.


If anyone has any recommendations on how to cook the non filet sections I am all ears!

Raleigh, NC
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Comments

  • CountryBoy
    CountryBoy Posts: 102
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    I think most of the time you can grind up the chain into some killer burgers. Or cut up some of pieces into little chunks and make a stir fry or what not. Parts of the head you can roast whole or cut into steaks as well. If ya want to make a surprise for your wife keep the small part of the head attached when cutting steaks into filets to make heart shaped ones!the top two on left. Once you do a few it becomes second nature to butcher your own. I cut all of our steaks myself from primal cuts. Normally a decent savings too. Save all trimmings to make into grind. Vac seal and freeze
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  • WeberWho
    WeberWho Posts: 11,026
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    That steak is mouthwatering. Perfectly done
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • bgebrent
    bgebrent Posts: 19,636
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    Great result.  Direct high temp cook is another approach if you like medium moo.
    Sandy Springs & Dawsonville Ga
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  • StillH2OEgger
    StillH2OEgger Posts: 3,746
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    Bravo! That looks divine.
    Stillwater, MN
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  • Hans61
    Hans61 Posts: 3,901
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    Rare yum :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    For the tip meat, you can cut it up for some nice kabobs. Probably my favorite.
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  • RRog17
    RRog17 Posts: 562
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    I usually do kabobs or steak fajitas with the trimmings. 
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • SGrabs33
    SGrabs33 Posts: 46
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    Thank you all for the kind words. Kabobs and/or burgers sound like great options.

    Its hard to go wrong with butchering this yourself. I got 7 filets out of the 6.5lb (9.99/lb) tenderloin for the party and now I have about 2.5lbs left for extras.
    Raleigh, NC
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