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First attempt at APL beef tenderloin recipe

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dromanoff37
dromanoff37 Posts: 3
in Beef
I had to try out the APL tenderloin recipe I kept reading about - it did not disappoint!

I used a 2.3 pound choice tenderloin from Wegmans and cut into 3 pieces (to give some to a friend). Turned out great but I think next time I'll try to sear a little longer with the glaze (I did a reverse sear)
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  • bgebrent
    bgebrent Posts: 19,636
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    Welcome. Looks mighty good to me. 
    Sandy Springs & Dawsonville Ga
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  • EggNorth
    EggNorth Posts: 1,535
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    Welcome to the forum, great looking steak.  APL never disappointed me yet .. My favourite cookbook to date (Serious BBQ).  
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • smbishop
    smbishop Posts: 3,053
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    Great looking cook!  My favorite cookbook as well.  Just got his Charred and Scruffed.  Can't wait to try some recipes out!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Nice.... always a favorite 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • johnnyp
    johnnyp Posts: 3,932
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    Great Minds. 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • JohnInCarolina
    JohnInCarolina Posts: 30,978
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    Nice!  You sure you did a "reverse sear" though?  The recipe actually calls for a sear first to get some good char, followed by cooking over medium temps to finish.
    "I've made a note never to piss you two off." - Stike
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  • Hans61
    Hans61 Posts: 3,901
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    Great job!
    “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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  • dromanoff37
    dromanoff37 Posts: 3
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    JohnInCarolina said:
    Nice!  You sure you did a "reverse sear" though?  The recipe actually calls for a sear first to get some good char, followed by cooking over medium temps to finish.
    Yeah, I didn't follow the recipe on that part and decided to modify it for the egg. I've been hooked on reverse searing since I got the egg last summer
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  • dromanoff37
    dromanoff37 Posts: 3
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    Thanks and nice avatar...go heels!
    JohnnyTarheel said:
    Nice.... always a favorite

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  • GATraveller
    GATraveller Posts: 8,207
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    It's a great recipe that spruces up a boring cut of meat. I use it almost exclusively now. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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