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Christmas Beef Tenderloins

I'm being brought back in town for the third year in a row on tenderloin duty for mama's Christmas party. Each year I've been handed two tenderloins with high expectations of me, so I'm always a little nervous given the price and number of people at the party. Past two years I've gone in without too much thought given time pressures. Tied the end, rubbed in olive oil, seasoned with salt and pepper and grilled direct at 400 - 425, flipping once for about 45 minutes. I think my final temps were 123 and 125 degrees. Came out delicious and I barely got to eat any of it. 

Having been informed in advance this time, I have more time to think about it, which is good because this is one piece of meat I don't think I have any idea what I doing with.. Any good/safe tips on a large egg? Wondering about seasoning, temp, flipping. When I'm grilling a strip or filet, I normally sear at about 650, kill the heat and cook at 350 till medium, medium rare. Nervous to incorporate a sear for the party though, don't want to overcook. 

Comments

  • GoooDawgsGoooDawgs Posts: 786
    Welcome to the forum.  For tenderloins and any big pieces of meat, I'm a big fan of the reverse sear.  Use indirect heat and go about 250/275 til you're 10 degrees of your final desires temp.  Then pull the platesetter, get the temp of high and sear for a couple minutes. 

    Good luck!
    Milton, GA 
    XL BGE & FB300
  • mEGG_My_DaymEGG_My_Day Posts: 829
    edited December 3
    Good advice from GoooDawgs.  Google or you tube ‘reverse sear beef tenderloin’. You will get a bunch of hits.  There are also a bunch of good rubs for beef.  You might try buying a few Filets and do a test run reverse searing and try out a few rubs (I like Dizzy Pig Red Eye Express and Cow Lick - but there are a ton out there or you could make your own)

    Here is a good link - just do it on the egg instead of the oven, and sear over raging hot coals

    https://www.seriouseats.com/recipes/2014/12/slow-roasted-beef-tenderloin-recipe.html


    Memphis, TN 
    LBGE, SBGE, Hasty-Bake Gourmet, Akorn (still in the box)
  • northGAcocknorthGAcock Posts: 11,526
    PSA with Tenderloin, like prime rib, should be served with horseradish and or horseradish sauce. Purchase fresh horseradish....do not try to serve that stuff that has been hiding in the back of the fridge for months....regardless if it is nearly fulll. Ok...got that off my chest. Looking forward to pictures. Cheers!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • JstrokeJstroke Posts: 1,949
    PSA with Tenderloin, like prime rib, should be served with horseradish and or horseradish sauce.

    Amen
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • YukonRonYukonRon Posts: 13,372
    Last one cooked on the BGE, I smoked it low and slow with pecan and used a rub called Gunpowder.
    Best tenderloin I have ever tasted in my life.
    I make my own Bleu Cheese and Sriracha sauce/dressiing for sammies utilizing Hawiian King Rolls.
    Works out fairly well in the processing of leftovers.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JohnInCarolinaJohnInCarolina Posts: 13,088
    APL has a recipe for beef tenderloin using Worcestershire and honey.  It’s a winner every time.   Several people here have done it.
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • Thanks guys, I'll keep this all in mind and I'll let you know how it goes. My only thing is I don't have a set up for indirect.
  • GrillSgtGrillSgt Posts: 2,387
    The plate setter will be your most important  piece of equipment. Most everything else can be rigged. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • FoghornFoghorn Posts: 6,894
    If you can't do indirect it will be hard to do a two temp cook (forward or reverse sear).  Maybe the best advice any of us can give you is "don't fix what ain't broke".  It sounds like you've hit home runs in past.  And direct grilling at 400+ gives a decent char to the outside.

    If you do choose to do a reverse sear, just know that it is very easy to overshoot your target internal temp in the quest for the perfectly seared crust.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • First thing that came up when I searched--is this the type of equipment we're looking for? And if so, do you just set the griddle on top of it then? I appreciate the advice. 
  • StoogieStoogie Posts: 141
    Your link goes to a dead page.  This is what @GrillSgt was referring to:

    https://biggreenegg.com/product/conveggtor/
    Large BGE

    Neenah, WI
  • BGEChicagoBGEChicago Posts: 197
    I used to use a placesetter then remove and sear... one year I got lazy and set the egg to 350 with no placesetter, charcoal all in the back and tenderloin in the front, once the internal temp got to 85 I rolled it over directly above the charcoal and kept turning 1/4 turn every 15 minutes. It came out a perfect medium ...
    Chicago, IL BGE XL BGE Mini Webber Charcoal
  • st¡kest¡ke Posts: 217
    You can always do a wellington. 

    Make ahead of time, cooks easily, everyone loves it, and it pisses off jackwad sticker-loving dimwits. 
  • LegumeLegume Posts: 8,927
    oh deer.
    Austin, TX
  • BGEChicagoBGEChicago Posts: 197
    I do individual wellington from the small part of the tenderloin... a meal that needs a comeback!! love a good wellington!!!
    Chicago, IL BGE XL BGE Mini Webber Charcoal
  • Won't be able to get the deflector for this go around but I certainly will make the investment and give it a try on Christmas. Going to try smoking a turkey for the first time then. (no risk involved because we will have two other turkeys, this will just be for the hell of it)
  • JohnInCarolinaJohnInCarolina Posts: 13,088
    st¡ke said:
    You can always do a wellington. 

    Make ahead of time, cooks easily, everyone loves it, and it pisses off jackwad sticker-loving dimwits. 

    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • Had a little name change here guys--npgoulding. 
  • SoCalWJSSoCalWJS Posts: 400
    I've used reverse sear with consistent great results as well. Simple seasoning.

    Re: Horseradish - ATOMIC. I ran into this stuff at a good Steak House right as a local fresh producer shut down. Can find a huge jar of it at Smart and Final for around 4 Bucks. Good stuff.

    https://www.amazon.com/Atomic-Horseradish-Extra-Hot-Jar/dp/B00LMKNUOK/ref=sr_1_2_a_it?ie=UTF8&qid=1544113229&sr=8-2&keywords=atomic+horseradish

    MUCH cheaper at Smart & Final
    South SLO County
  • Mama's handling the horseradish and everything else for her party, I'm just on the meat. 
  • LegumeLegume Posts: 8,927
    I call cop out on this.  Gotta have horseradish with enough bite.  Even if you tame it down with sour cream, it will have better flavor.

    Meat AND spicy things should be your domain.
    Austin, TX
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