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Best whole beef tenderloin recipe
Comments
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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
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.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
GrateEggspectations said:So many good ideas here that I am a bit overwhelmed by the options.Thanks, everyone.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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paqman said:Individual steak cooked sous vide and then finished straight on the coals would be an entirely different discussion.
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GrateEggspectations said:paqman said:Individual steak cooked sous vide and then finished straight on the coals would be an entirely different discussion.
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.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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