2nd Post ... Stuffed Beef Tenderloin

Unknown

<p />My first post on this forum was in regard to grilling a 6lb Red Grouper.[p]I did a Stuffed Beef Tenderloin last night which was inspired by Mad Max's post last year with the Beef Tenderloin stuffed with lobster tails. Mine didn't have the Lobster tails so here goes...[p]So I started out with about a 5lb Beef Tenderloin that I picked up from Sam's.[p]<img src=http://home.cfl.rr.com/rebhan/Step02.jpg>[p]
After trimming off the fat and extra linning and butterflied it open and I then used a mallet to flatten out the meat evenly as much as possible.[p]<img src=http://home.cfl.rr.com/rebhan/Step03.jpg>[p]
I then sauteed up some diced baby portobello mushrooms, pancetta, garlic, shallots, green onions, cellery, parsley, with a splash of some Chilean white wine.[p]<img src=http://home.cfl.rr.com/rebhan/Step01.jpg>[p]
After it cooled down I spooned all of the sauteed mixture into the open Beef Tenderloin.[p]<img src=http://home.cfl.rr.com/rebhan/Step04.jpg>[p]
I then rolled up the Tenderloin and tied it down with some household twine. I then rubbed some EVOO and added Salt and Pepper.[p]<img src=http://home.cfl.rr.com/rebhan/Step05.jpg>[p]
I then cranked up the Egg for Searing for about 90 seconds on each side.[p]<img src=http://home.cfl.rr.com/rebhan/Step06.jpg>[p]<img src=http://home.cfl.rr.com/rebhan/Step07.jpg>[p]
I pulled it off and shut the Egg down to drop the temp down to below 400° and dropped in my place setter which took about 10-15 minutes.[p]<img src=http://home.cfl.rr.com/rebhan/Step08.jpg>[p]
Put the Beef Tenderloin back on for about 15 minutes and turned it over for another 15 minutes at a steady temp of about 350°.[p]<img src=http://home.cfl.rr.com/rebhan/Step09.jpg>[p]
I pulled off the Beef Tenderloin once the internal temp hit about 125°-130° throughout the meat.[p]<img src=http://home.cfl.rr.com/rebhan/Step10.jpg>[p]<img src=http://home.cfl.rr.com/rebhan/Step11.jpg>[p]
The meat was a perfect Med. Rare and so tender that it literally melted in my mouth. I also brushed on a little Garlic butter splashed with some White wine.[p]<img src=http://home.cfl.rr.com/rebhan/Step12.jpg>[p]
No doubt one of my best purchases of my life has been my Big Green Egg. Thanks Eggheads!!![p]

mad max beyond eggdome

OrlandoTopDawg,
great pictorial!! .. .again, that just looks fantastic. ..[p]btw. ..you can use that shroom/pancetta mixture for a whole bunch of stuff. ..try it as a pizza topping or stromboli filling....or simply serve it as a side garnish for any kind of meat. ...good stuff ..

Unknown

mad max beyond eggdome,[p]I totally agree. That sauteed mixture will be used again for sure. I had to fight off the wife and daughter from picking at it while it was cooling down.[p]No doubt a total hit!!

Car Wash Mike

OrlandoTopDawg,
Impressive to say the least.[p]Mike

Unknown

Car Wash Mike,[p]Thanks!

Unknown

OrlandoTopDawg,
Beautiful...btw, my Boston Butt turned out great on Sat. No pics, but the meat just fell apart when I pulled it! BGE rules.

Unknown

JBuffett,[p]Sounds perfect... I've already got another request for the Baby Back Ribs. I really like the Apple Wood that I've used the past couple of smokes. I liked your idea of the apple juice in the drip pan which I will try on my next batch.[p]

Unknown

OrlandoTopDawg,[p]Will I'll be able to try this at work tomorrow??? ;-) Great pictures!

Unknown

Luisg,[p]I'll try to bring some in tomorrow for you to sample. ;-)[p]

Unknown

OrlandoTopDawg,[p]Worked out really well. I foiled them after the 3rd hour, and poured just a little apple juice in the foil, and let it smoke for an hour. You'll love it.[p]