Serious Barbecue, Adam Perry Lang, Whole Beef Tenderloin With Worcestershire Sauce

dmourati

Thanks to some help from this forum, I'm embarking on my most elaborate cook for Christmas this year: Adam Perry Lang's Whole Beef Tenderloin With Worcestershire Sauce. Buy the book!

Many have linked to an online copy of the recipe here, but it is incomplete. 

As a thank you, here's a iphone grab of the recipe for your review. If you make it, please post photos here as the book omits a shot of the finished dish.

 

Botch

Good luck, and pics please!  

GrillSgt

Thanks and good luck. Does anyone else think 1/4" slices are too thin for such a tender piece of meat?

JohnInCarolina

It’s one of my favorite cooks. I’ve done it several times and it’s a can’t miss.  

JohnInCarolina

GrillSgt said:

Thanks and good luck. Does anyone else think 1/4" slices are too thin for such a tender piece of meat?

For sure.  I don’t think I’ve ever cut them that thin with this.  

GATraveller

I, like @JohnInCarolina, have done this cook on several occasions from the book and it never disappoints. 

HendersonTRKing

I'm doing a tenderloin for our Saturday family gathering and had planned to use the APL seasoning and glaze, but reverse sear -- no forward initial sear as seems to be indicated in the recipe.  Can't imagine going my way would be problematic, but welcome any thoughts.  

JohnInCarolina

HendersonTRKing said:

I'm doing a tenderloin for our Saturday family gathering and had planned to use the APL seasoning and glaze, but reverse sear -- no forward initial sear as seems to be indicated in the recipe.  Can't imagine going my way would be problematic, but welcome any thoughts.  

I think the glaze works best with the forward sear.  You basically build up something of a crust, and then the glaze with the honey really has a chance to get in there during the slower roast stage.  

I think if you were to reverse sear, the danger with that glaze would be to burn it because of all the sugar.  

abpgwolf

I made it last year for Christmas (with a reverse sear) and it came out fantastic! I cut it thicker and had complements all around the table, I am doing it again this year.

dmourati

Wow, I was about to ask about forward vs reverse searing this. Recipe says forward, Meathead says always reverse. As this is my first go, I'm planning forward unless someone in addition to @abpgwolf chimes in with a positive report.

GrillSgt

Either way will be fine. As long as it is a good piece of meat and you don't overcook it it will be tasty.

run53

I did this a couple of weeks ago and followed the on-line version. It came out great! However, the on-line version doesn't have the step to rub the meat with oil before the forward sear. So, when I did the sear, a lot of the rub stuck to the grates. I think that's a huge difference between the on-line version and this one. Thanks for sharing.

GATraveller

I've always done this one by the book and forward seared.

dmourati

run53 said:

I did this a couple of weeks ago and followed the on-line version. It came out great! However, the on-line version doesn't have the step to rub the meat with oil before the forward sear. So, when I did the sear, a lot of the rub stuck to the grates. I think that's a huge difference between the on-line version and this one. Thanks for sharing.

I saw your post @run53 during a search and specifically about the oil part. That's in part what made me buy the book in the first place and why I wanted to get a accurate copy of the recipe on to this forum.

Thank you sir.

JohnInCarolina

For what it’s worth, this is actually one of the simpler recipes in the book.  But I’ve tried many of them, and they’re all really pretty good.  You can pick and choose how much or how little of each recipe to use and still put out some killer cooks.

HendersonTRKing

All y'all got me wavering.  I *think* I'm going to bowl it straight down the middle and forward sear.  Although I'm not the recipe-following type, given the steaks (pun intended!) with a big family group coming over, it probably makes sense to not monkey around with a tested and winning cook.

JohnInCarolina

HendersonTRKing said:

All y'all got me wavering.  I *think* I'm going to bowl it straight down the middle and forward sear.  Although I'm not the recipe-following type, given the steaks (pun intended!) with a big family group coming over, it probably makes sense to not monkey around with a tested and winning cook.

Honestly this recipe is the closest thing I’ve found to a can’t miss.  The flavor the crust adds to the tenderloin is incredible.  If you do the board sauce too I promise you ain’t none of it gonna be around for leftovers.

dmourati

I'm picking up the ~4 pound center cut plus tail tenderloin today from my local butcher. I'm planning to put it on a wire rack uncovered in the fridge today. On Saturday night, I'll hit it with some kosher salt and return it to the fridge. Cook goes on Monday about noon.

Any tweaks suggested to the above?

Moleman

A question about the sear, can I just use the blackstone and get it screaming hot. Will the flat griddle put a better crust than the grill grates? To me it sounds logical but I'm often proven wrong when I ask here. Thanks and merry Christmas to all. 

HendersonTRKing

Boy oh boy were you guys right. Thanks for setting me straight @JohnInCarolina and for posting the recipe @dmourati

Started with close to 8 lbs from BJ’s Wholesale Club. First tenderloin, and next time I’ll trim it up prettier. Seasoned it with a bit of the APL rub and let it sit overnight in the fridge. The rest of the way was pretty much as written — forward sear on CI in the gasser and then indirect on the egg at 300 or so. Raining here all day, so I got pretty wet, spritzing and glazing earlier than APL said.

It was a true crowd pleaser. Family seemed to like it even better than the “green” ham I’ve done the last few years, which suits me just fine. Some pix below to prove it happened. Merry Merry to you and yours!

dmourati

Woohoo! Thanks for the photos @HendersonTRKing. Looks amazing. Mine's chilling in the fridge right now. T-2 days and counting.

Botch

Food pr0n of the Highest Order!  

JohnInCarolina

HendersonTRKing said:

Boy oh boy were you guys right. Thanks for setting me straight @JohnInCarolina and for posting the recipe @dmourati

Started with close to 8 lbs from BJ’s Wholesale Club. First tenderloin, and next time I’ll trim it up prettier. Seasoned it with a bit of the APL rub and let it sit overnight in the fridge. The rest of the way was pretty much as written — forward sear on CI in the gasser and then indirect on the egg at 300 or so. Raining here all day, so I got pretty wet, spritzing and glazing earlier than APL said.

It was a true crowd pleaser. Family seemed to like it even better than the “green” ham I’ve done the last few years, which suits me just fine. Some pix below to prove it happened. Merry Merry to you and yours!

Way to crush it man!

GATraveller

Right on! Looks incredible. 

GoooDawgs

incredible!  love the cilantro on top.  Great colors!

HendersonTRKing

GoooDawgs said:

incredible!  love the cilantro on top.  Great colors!

Chives!  And lots of them!

Cheers!

GalanteNate_OneEa

HendersonTRKing said:

Boy oh boy were you guys right. Thanks for setting me straight @JohnInCarolina and for posting the recipe @dmourati

Started with close to 8 lbs from BJ’s Wholesale Club. First tenderloin, and next time I’ll trim it up prettier. Seasoned it with a bit of the APL rub and let it sit overnight in the fridge. The rest of the way was pretty much as written — forward sear on CI in the gasser and then indirect on the egg at 300 or so. Raining here all day, so I got pretty wet, spritzing and glazing earlier than APL said.

It was a true crowd pleaser. Family seemed to like it even better than the “green” ham I’ve done the last few years, which suits me just fine. Some pix below to prove it happened. Merry Merry to you and yours!

Amazing! Great job!  

SmokingPiney

Killer, @GalanteNate_OneEa ! 

dmourati

Hey, my tenderloin is kind of frozen sitting uncovered on a wire rack in the coldest spot of my fridge. Any cause for concern or change in plans?

thetrim

Those pictures are awesome

JohnInCarolina

dmourati said:

Hey, my tenderloin is kind of frozen sitting uncovered on a wire rack in the coldest spot of my fridge. Any cause for concern or change in plans?

When did you move it from the freezer to the fridge?