Best whole beef tenderloin recipe

paqman

ColbyLang said:

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

Assuming a diameter of 4 inches and a water bath temperature of 133F, that would be a 9 hours cook with pasteurization at core dangerously close to the 6 hours mark (which is one of the few things to check for and avoid when cooking sous-vide).  If you are willing to just pasteurize the surface and a core temp of 125F, 3.5 hours with a water bath temp of 133F is possible.

Unpleasant is probably a better description of the texture and it may just be a personal preference but I did not enjoy eating tenderloin cooked whole for such a long time sous vide.  Individual steak cooked sous vide and then finished straight on the coals would be an entirely different discussion.

paqman

GrateEggspectations said:

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

Thanks, everyone. 

Just do all the sauces that were recommended and give options to your guests, problem solved! 😂🤣

GrateEggspectations

paqman said:

Individual steak cooked sous vide and then finished straight on the coals would be an entirely different discussion.

Have done it this way more than a few times and quite liked it. Did not realize the texture would be so different whole. 

paqman

GrateEggspectations said:

paqman said:

Individual steak cooked sous vide and then finished straight on the coals would be an entirely different discussion.

Have done it this way more than a few times and quite liked it. Did not realize the texture would be so different whole. 

Individuals steaks would cook much faster and less time in the water bath means that the texture doesn’t change as much.

I don’t cook beef tenderloin and ribeye in the sous vide anymore.  T-Bones cooked sous vide are awesome, you end up with the tougher part of the steak as tender as the tenderloin section.