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Foolproof Beef Tenderloin?

Unknown
Unknown
edited November -0001 in EggHead Forum
Looking to do a beef tenderloin for Christmas day. I have had my egg two months and i have never cooked anything this expensive. On top of that, the inlaws are the guests. In other words, I'm feeling the pressure.[p]Looking for a foolproof way to impress. Do I need a sauce (bernaise, et al.). Should I stuff this thing? Direct/indirect? Would a tenderloin qualify for the reverse sear some of you have been touting? Am i making this to complicated? Is it hot in here? [p]Really feeling the heat,
W[p]
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Wellen,
    simplest, easiest way is a modified t-rex ... .[p]rub it with olive oil, salt and pepper (or rub of choice like dizzy cowlick). . ..sear it for 2 minutes per side (a total of 8 minutes) at 750+ degrees direct. .. . pull it. .. let the egg come down to 400 degrees, set it up for indirect (inverted plate setter with grid on top). .. .then put the tenderloin back on till it hits 125 internal for medium rare (for a whole tenderloin figure about 40 minutes). .. . .let rest for 15 minutes under foil. . . then slice and serve. .. .
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  • Unknown
    Unknown
    Wellen,
    Don't put too much pressure on yourself. Just sprinkle on some Lowery's and put it on low heat 275 or so...till it's done. check it with the meat therm and look cool and colm while you're at it.....like you've done it for years.
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  • Zilm-disabled
    Zilm-disabled Posts: 69
    Wellen, try the Drunk & Dirty Yenderloin recepie. I tried this a few months back for an accounting close lunch at the office and everyone raved about it. Do a search on this site for the recipe. Heck it has Bourbon in it and that alone makes it worth a try.

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  • BlueSmoke
    BlueSmoke Posts: 1,678
    Wellen,
    Unless you're a sauce-maker, I'd stay away from a bearnaise or other sauce - let the meat do the talking. I'd follow Max's advice below, with just a few oak or hickory chips or a single hickory chunk added for the finish cook.[p]Ken
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  • Unknown
    Unknown
    Zilm,
    thanks! i think i'll give this a try. Looks great and gives me an excuse to buy some bourbon.[p]and just some advice to all...when google-ing for the "Drunk & Dirty" recipe, definitely include the word "tenderloin" in your search. Especially if you are at work. Yikes :). [p]Happy Holidays,

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  • Dublin Dawg
    Dublin Dawg Posts: 96
    Wellen,
    Since when do we need an excuse to buy Bourbon????LOL ;0)
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