Best whole beef tenderloin recipe

GrateEggspectations

Am going to cook for a crowd on July 1st. Father-in-law has asked for a whole beef tenderloin for his birthday/Canada Day. 

Anyone got a killer recipe? The APL one is a standard in the family, so although it’s great, I’m looking for something different.

Contemplating doing it sous vide, which is rarely employed in my circle. 

Thanks, all. 

Legume

I think tenderloin always benefits from a little smoke.  I’m not sure SV adds much to something so tender.

Legume

Beef Wellington?

JohnInCarolina

Legume said:

I think tenderloin always benefits from a little smoke.  I’m not sure SV adds much to something so tender.

I concur, Carry.  

caliking

Since beef Wellington has been mentioned-

https://youtu.be/e9YGQ4eh8Xs

This has been on my list for some time. I bet it will be a hit. 

lousubcap

Paging @YukonRon.  

SonVolt

I was just listening to the most recent Cooking Issues podcast on my way into work this morning and Dave Arnold said he doesn't recommend  low temping (souse vide) Beef Tenderloin. 

SoCalWJS

Season simply (I use S&P). Set BGE up for reverse sear indirect til 10-15 below preferred final temp with light smoke. Pull. Rest. Set up BGE for direct and get up to 500+. Sear on each side for color and crust - about 1 minute a side. Pull. Rest. Serve with preferred side/topping (Mushrooms and/or “Cliff Sauce” my preference). 

YukonRon

lousubcap said:

Paging @YukonRon.  

We do a tenderloin smoked with pecan, to a center internal of 135°F. The ends typically get higher ITs. Pull and let sit loosely wrapped. Prepped with 2:1 coarse ground black pepper corns and kosher salt, then add some Sid’s Sure Shot Gunpowder, and a little garlic.

I also make a blue cheese sriracha sauce served with it. Normally for large crowds we make tenderloin sliders, using Kings Hawaiian Roles with the sauce. Turns out excellent, with little or no trouble.

Best of luck, and thank you Frank for mentioning me.

GrateEggspectations

Thanks for the suggestions, all. 

LOVE the beef Wellington idea, though given we live in a climate with all of the seasons, rings a little more like a winter cook to me. 

Might be best to just S&P before searing and bringing it up to temp, then elevate with a sauce. Chimichurri could be an idea too. Festive and summery. 

JohnInCarolina

GrateEggspectations said:

Thanks for the suggestions, all. 

LOVE the beef Wellington idea, though given we live in a climate with all of the seasons, rings a little more like a winter cook to me. 

Might be best to just S&P before searing and bringing it up to temp, then elevate with a sauce. Chimichurri could be an idea too. Festive and summery. 

I bet that raita sauce @caliking has would go quite well with a BT.  He served it up with lamb but it’s awfully good, with some heat.

dmourati

Can recommend this APL recipe, cooked it for xmas and other special occasions. 

https://eggheadforum.com/discussion/1210685/serious-barbecue-adam-perry-lang-whole-beef-tenderloin-with-worcestershire-sauce/p1

paqman

By the time it is ready, a whole beef tenderloin cooked sous vide would be too “mushy” for my taste.

Since you want to try something different, my recommendation would be to make a béarnaise sauce to serve with the beef.

You can cook the veggies sous vide, some nice honey glazed carrots with a balsamic reduction would make a nice side!  If you serve a salad, I would go with a simple oil/vinegar dressing rather than something creamy.

nolaegghead

Sous vide would be fine as a hot-tub technique before searing it, but I agree with paqman that, in my experience, it's plenty tender and it would get weird with a long sous vide to tenderize.  By weird I mean unlike what you would expect, possibly in a negative way.

ColbyLang

I’ll go against the grain here….sous vide it. 128-134° for 3-4 hours. Salt, pepper, cayenne pepper and garlic powder. Re-apply post removal from water bath. Scorching sear on BGE or a very hot gasser. Not mushy, also allows everything else to get done while worrying about final sear nearly dead last

GrateEggspectations

@YukonRon

Tell is more about this blue cheese sriracha sauce. And thanks!

Wolfpack

I have made this one multiple times, but use the egg to grill the tenderloin. The basil mayo provides a very complementary salty/creamy topping that is unique and extremely memorable. 

https://barefootcontessa.com/recipes/slow-roasted-filet-of-beef-with-basil-parmesan-mayonnaise

fishlessman

JohnInCarolina said:

GrateEggspectations said:

Thanks for the suggestions, all. 

LOVE the beef Wellington idea, though given we live in a climate with all of the seasons, rings a little more like a winter cook to me. 

Might be best to just S&P before searing and bringing it up to temp, then elevate with a sauce. Chimichurri could be an idea too. Festive and summery. 

I bet that raita sauce @caliking has would go quite well with a BT.  He served it up with lamb but it’s awfully good, with some heat.

killer with the ground lamb kofta kabobs

caliking

@GrateEggspectations - in case you want to try it. Of course, there are all kinds of ways to tweak it. 

Mint Cilantro Raita-ish Sauce

Yogurt 2 cups (use Greek if you want it thicker)

Sour cream 1/4 - 1/2 cup

Cilantro 2 bunches

Mint several stems/sprigs

Thai chiles 4-8

Garlic several cloves

Juice and zest of 1 lime

Sugar 1tsp

Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. 

Vitamix/Blendtecs get hot! Consider adding an ice cube or 2 to keep the mix cool. 

fishlessman

caliking said:

@GrateEggspectations - in case you want to try it. Of course, there are all kinds of ways to tweak it. 

Mint Cilantro Raita-ish Sauce

Yogurt 2 cups (use Greek if you want it thicker)

Sour cream 1/4 - 1/2 cup

Cilantro 2 bunches

Mint several stems/sprigs

Thai chiles 4-8

Garlic several cloves

Juice and zest of 1 lime

Sugar 1tsp

Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. 

Vitamix/Blendtecs get hot! Consider adding an ice cube or 2 to keep the mix cool. 

the one i followed had some english cukes and the flowers of chive added in last for a little color but i dont think you can go wrong with this style sauce

JohnInCarolina

fishlessman said:

caliking said:

@GrateEggspectations - in case you want to try it. Of course, there are all kinds of ways to tweak it. 

Mint Cilantro Raita-ish Sauce

Yogurt 2 cups (use Greek if you want it thicker)

Sour cream 1/4 - 1/2 cup

Cilantro 2 bunches

Mint several stems/sprigs

Thai chiles 4-8

Garlic several cloves

Juice and zest of 1 lime

Sugar 1tsp

Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. 

Vitamix/Blendtecs get hot! Consider adding an ice cube or 2 to keep the mix cool. 

the one i followed had some english cukes and the flowers of chive added in last for a little color but i dont think you can go wrong with this style sauce

This sauce is what I used on a recent pizza I made.  It’s got plenty of color.

fishlessman

JohnInCarolina said:

fishlessman said:

caliking said:

@GrateEggspectations - in case you want to try it. Of course, there are all kinds of ways to tweak it. 

Mint Cilantro Raita-ish Sauce

Yogurt 2 cups (use Greek if you want it thicker)

Sour cream 1/4 - 1/2 cup

Cilantro 2 bunches

Mint several stems/sprigs

Thai chiles 4-8

Garlic several cloves

Juice and zest of 1 lime

Sugar 1tsp

Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. 

Vitamix/Blendtecs get hot! Consider adding an ice cube or 2 to keep the mix cool. 

the one i followed had some english cukes and the flowers of chive added in last for a little color but i dont think you can go wrong with this style sauce

This sauce is what I used on a recent pizza I made.  It’s got plenty of color.

i didnt blend mine so fine, but added the chive flowers after the blend.  need to find things to do with them instead of just eating them when walking by. adding cucumber blanches out the color but i did like the flavor. will make calikings version next. looks great on the pie

caliking

fishlessman said:

caliking said:

@GrateEggspectations - in case you want to try it. Of course, there are all kinds of ways to tweak it. 

Mint Cilantro Raita-ish Sauce

Yogurt 2 cups (use Greek if you want it thicker)

Sour cream 1/4 - 1/2 cup

Cilantro 2 bunches

Mint several stems/sprigs

Thai chiles 4-8

Garlic several cloves

Juice and zest of 1 lime

Sugar 1tsp

Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. 

Vitamix/Blendtecs get hot! Consider adding an ice cube or 2 to keep the mix cool. 

the one i followed had some english cukes and the flowers of chive added in last for a little color but i dont think you can go wrong with this style sauce

Yup. Cukes are commonly added to raita - shredded/grated, or chopped. . This sauce is kind of a hybrid of raita and mint cilantro chutney. Like I said, it can be tweaked all kinds of ways. 

Mark_B_Good

Here you go ...

Tenderloin — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

YukonRon

It is very easy, this is my recipe. Once made, I add sriracha to taste. I also use this in cole slaw, it is excellent! I usually double the amount of Bleu Cheese, for me personally. 

@GrateEggspectations I hope you may find this useful.

Ozzie_Isaac

You could slice it into individual sized steaks, then grill each one.

Ozzie_Isaac

caliking said:

fishlessman said:

caliking said:

@GrateEggspectations - in case you want to try it. Of course, there are all kinds of ways to tweak it. 

Mint Cilantro Raita-ish Sauce

Yogurt 2 cups (use Greek if you want it thicker)

Sour cream 1/4 - 1/2 cup

Cilantro 2 bunches

Mint several stems/sprigs

Thai chiles 4-8

Garlic several cloves

Juice and zest of 1 lime

Sugar 1tsp

Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. 

Vitamix/Blendtecs get hot! Consider adding an ice cube or 2 to keep the mix cool. 

the one i followed had some english cukes and the flowers of chive added in last for a little color but i dont think you can go wrong with this style sauce

Yup. Cukes are commonly added to raita - shredded/grated, or chopped. . This sauce is kind of a hybrid of raita and mint cilantro chutney. Like I said, it can be tweaked all kinds of ways. 

I don't think cuke means what you think it means.

ColbyLang

Ozzie_Isaac said:

caliking said:

fishlessman said:

caliking said:

@GrateEggspectations - in case you want to try it. Of course, there are all kinds of ways to tweak it. 

Mint Cilantro Raita-ish Sauce

Yogurt 2 cups (use Greek if you want it thicker)

Sour cream 1/4 - 1/2 cup

Cilantro 2 bunches

Mint several stems/sprigs

Thai chiles 4-8

Garlic several cloves

Juice and zest of 1 lime

Sugar 1tsp

Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. 

Vitamix/Blendtecs get hot! Consider adding an ice cube or 2 to keep the mix cool. 

the one i followed had some english cukes and the flowers of chive added in last for a little color but i dont think you can go wrong with this style sauce

Yup. Cukes are commonly added to raita - shredded/grated, or chopped. . This sauce is kind of a hybrid of raita and mint cilantro chutney. Like I said, it can be tweaked all kinds of ways. 

I don't think cuke means what you think it means.

The man said cuke, not cuck 

JohnInCarolina

Ozzie_Isaac said:

caliking said:

fishlessman said:

caliking said:

@GrateEggspectations - in case you want to try it. Of course, there are all kinds of ways to tweak it. 

Mint Cilantro Raita-ish Sauce

Yogurt 2 cups (use Greek if you want it thicker)

Sour cream 1/4 - 1/2 cup

Cilantro 2 bunches

Mint several stems/sprigs

Thai chiles 4-8

Garlic several cloves

Juice and zest of 1 lime

Sugar 1tsp

Salt to taste

Blitz it all together in a blender or food processor. Add more sour cream depending on how creamy you want it to be. 

Vitamix/Blendtecs get hot! Consider adding an ice cube or 2 to keep the mix cool. 

the one i followed had some english cukes and the flowers of chive added in last for a little color but i dont think you can go wrong with this style sauce

Yup. Cukes are commonly added to raita - shredded/grated, or chopped. . This sauce is kind of a hybrid of raita and mint cilantro chutney. Like I said, it can be tweaked all kinds of ways. 

I don't think cuke means what you think it means.

Foghorn

This is my favorite tenderloin cook.

https://food52.com/recipes/18568-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo

If you are not a Raichlen fan, just ignore that. The recipe is really good.

Recognize that it is easy to overcook as the salt/rag encrusted hot part can act like an oven for a while after it comes off the fire.

GrateEggspectations

So many good ideas here that I am a bit overwhelmed by the options. 

Thanks, everyone.