Beef Tenderloin for New Years Party

Photo Egg

Going to cook up a Beef Tenderloin and take it to a Party New Years Day right off the Egg.
Plan is to thin slice and put on Hawaiian Rolls.
Not sure if I’m going to SV then sear or just slow roast raised direct. But probably the second.
what would be a good finished target temp to shoot for knowing it’s going to be thin sliced?

BGEChicago

I did one for Christmas, I reverse seared and pulled it at 135 FTC for 20 minutes, broke out the meat slicer and cut 1/4" .... made some great sliders and a perfect medium rare. BTW.. smoking price on that meat, it looks like you cut off 1.2 Lbs but at $11.00 and change that is a great deal. I paid $19.99 a Lb for an extreme peeled choice at Costco.. Where did you buy that? Is that brand at Sams Club?

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BGEChicago said:

I did one for Christmas, I reverse seared and pulled it at 135 FTC for 20 minutes, broke out the meat slicer and cut 1/4" .... made some great sliders and a perfect medium rare. BTW.. smoking price on that meat, it looks like you cut off 1.2 Lbs but at $11.00 and change that is a great deal. I paid $19.99 a Lb for an extreme peeled choice at Costco.. Where did you buy that? Is that brand at Sams Club?

Thanks for the suggestions.
Yes, Sam’s Club. Was on sale $10.99 pound.
Nice trimmed one was $19.99, just like Costco.
I took my time trimming and loss was minimal.
I did remove a small trim piece that was not on the scale. I cooked it up after my chicken tonight. Was super tender. Hope the larger piece comes out this good.lol
Knife is a small pairing knife for scale.

marysvilleksegghead

Dang nice cook Darian!

JohnInCarolina

I tend to pull mine off around 125 in the thickest part.

BGEChicago

Ugh.. You knocked that bastard out of the park!!!!! Congrats, I bet the family was ecstatic!!!! 

JohnInCarolina

Guys he just cooked a small part that he trimmed off.  He hasn’t done the whole enchilada yet.

KiterTodd

Pull at 125.   I've done my last two like that and have been very happy with the results.  You'll see some parts hitting 135-140 while other parts are only at 100.  And then bam! all of a sudden you'll see 125 in those sections and pull it.  Even after the rest, and the higher temp sections, you'll be surprised by a mostly all MR tenderloin.  That's how I just did <this> one.

Strangely, on this last one the thicker section was showing the high temp and the thinner section was reading low for a while.  Guess it was just the arrangement of lump I had or something.

Oh yeah, very nice trim job there and good price at $11.  I shopped around a good bit and while I could find a trimmed Choice on sale for $13 at Harris Teeter, everything else I found was $15 for Select.  (in one place that was the trimmed price, in another it was whole).

BGEChicago

I usually, and have experienced a 10 degree bump with steaks, roast and beef in general with FTC, @KiterTodd seems to suggest a 15 degree bump with FTC with a tenderloin?  How long are you FTC? maybe I'm premature? My wife has said that before Not sure what it means though....

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BGEChicago said:

I usually, and have experienced a 10 degree bump with steaks, roast and beef in general with FTC, @KiterTodd seems to suggest a 15 degree bump with FTC with a tenderloin?  How long are you FTC? maybe I'm premature? My wife has said that before Not sure what it means though....

FTC rise in temp depends on several factors.
The 2 biggest are the cooking temp before you pull meat off the grill and how soon you FTC after you pull the meat off the grill.
If you are turbo cooking or searing at the end and FTC right away, your final internal temp will be much greater. 
A wire rack rest before you FTC will help prevent this.
Do your pull temperature must match your cooking style and resting procedure to hit your final target temp.

unoriginalusername

I did one for Xmas and pulled it way sooner. Around 117 and then cranked the heat for a sear and let it rest. It was medium on the ends to medium rare, kinda wish I took it off 111-115

BGEChicago

I go straight from reverse sear to foil, less than 20 seconds, I still only get a consistent 10 degree bump. My beef (all) is Costco. I'm at 350 indirect then pull at 600 direct. I have a desired method and happy with the results but to your point, this whole thing is like artwork, we know what is great but I get there one way and you a different way but they are both awesome.....  Kind of mind boggling. The only common denominator is the egg...  

KiterTodd

BGEChicago said:

I usually, and have experienced a 10 degree bump with steaks, roast and beef in general with FTC, @KiterTodd seems to suggest a 15 degree bump with FTC with a tenderloin?  How long are you FTC? maybe I'm premature? My wife has said that before Not sure what it means though....

That's the beauty of it, right? We all find something that works and stick with it or change it up once in a while to try something different.

I've gone indirect with a reverse sear before, but the last couple times I've been using the rotisserie and find if I pull when the last of the loin hits 125, tent for 15 minutes and then slice for service, it's excellent.  Regarding the rise temp... since the entire tenderloin isn't at 125, pulling at that temp insures there is a little bit for everyone's tastes.  Most of the loin is MR, there are some sections that are rare, and the ends are medium well.  I found when I tried to get it so the entire thing was MR, I ended up with the majority of it more cooked then I liked. 

Photo Egg

Cooked a little longer than I wanted. Pulled at 125. Raised direct just under 300 then pulled, ramped temp for a short sear. Really nice medium rare for most. Butter tender on the Hawaiian Rolls.
This was an add on item but they devoured it.
Thanks for following.

DoubleEgger

Oooh yeah 

bgebrent

Yup!  Glad it turned out for you and your guests. 

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bgebrent said:

Yup!  Glad it turned out for you and your guests. 

They put in an order for 2 more for Mardi Gras in March. 

JohnInCarolina

Looks killer Darian!

caliking

Looks like you nailed it. Very nicely done. 

HeavyG

Tell me about the white sauce on the left - mayo/horseradish/grainy mustard?

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HeavyG said:

Tell me about the white sauce on the left - mayo/horseradish/grainy mustard?

Mustard Horseradish Sauce:

3/4 cup good mayonnaise

1 1/2 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

1/2 tablespoon prepared horseradish

2 tablespoons sour cream

Kosher salt

From this link.

https://www.foodnetwork.com/recipes/ina-garten/beef-and-horseradish-sauce-sandwich-recipe-1945455