Beef tenderloin

SmokinBob629

Hey all! I’m looking for some recommendations. We rented a cabin for the weekend with some friends and are leaving tomorrow night. are going away tomorrow night. 

I purchased a tenderloin to have for our New Years Eve dinner. I was thinking of searing it tomorrow on the egg and finishing the cook at the cabin.  The cabin has a full kitchen and a gas grill. 

Has anyone ever cooked a tenderloin in advance?  Looking for tips,  recommendations, and suggestions for preparing and seasoning the tenderloin 

4TheGrillOfIt

You could easily cook in advance, say to 110F and gently reheat in the oven later.  I don’t see the point of searing in advance.  Whatever you decide to do I would go ahead and dry brine it now.  

SmokinBob629

How would you cook it in advance and dry brine it?

Foghorn

I would just cook it there.  While I do prefer beef that has been cooked over coals that beef that is cooked over gas, the challenge of getting a tenderloin just right is not something you want to have to do twice (Note: I may be biased by having a SWMBO who doesn't want it above 125 but also wants it to be warm when she cuts into it - so the cook and the timing of all other foods so that the meal can start with warm, but not overcooked, beef is something I struggle with).

JohnInCarolina

SmokinBob629 said:

How would you cook it in advance and dry brine it?

You could follow the recent recipe from Aaron Franklin that @Botch posted.  You’d dry brine, then smoke on the BGE to an IT of 120.  Let it rest for a bit then wrap in plastic and throw in fridge or cooler for transport.

At the cabin, temper it for a couple hrs at room temp before searing it off on whatever you’ve got to work with.  

JohnInCarolina

Actually given your time constraints you may not have enough time to dry brine it.  I’d suggest just following the APL recipe and doing it in the oven at the cabin.  I’ve done it before that way and it still comes out great.  You could definitely sear it first on the BGE to get some crust and then just plan on bringing it up to temp and basting with the Worcestershire-honey sauce at the cabin. 

abpgwolf

JohnInCarolina said:

Actually given your time constraints you may not have enough time to dry brine it.  I’d suggest just following the APL recipe and doing it in the oven at the cabin.  I’ve done it before that way and it still comes out great.  You could definitely sear it first on the BGE to get some crust and then just plan on bringing it up to temp and basting with the Worcestershire-honey sauce at the cabin. 

Agree 100%. I've been using the Adam Perry Lang recipe for 3 years and it always gets complements. With tenderloin I usually sear after I get the meat close to temp. But what JIC suggested will certainly work just fine.