Beef Tenderloin

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Any tips/recipes re: beef tenderloin on the BGE. Wanted to try it this weekend. Thanks in advance.

stike

Vincent Schilleci,
steaks or roast?

Haggis

Vincent Schilleci,[p]Here's a recipe that I've used successfully in the oven and adapted to the Egg. It was originally in a book of recipes put out in the early 1980s by the Durham NC Junior League. Very simple and nearly foolproof:[p]1 whole tenderloin
2-3 tablespoons of cracked black pepper
2-3 tablespoons of garlic salt (although I prefer less salt so I use garlic powder with just a bit of salt.)
1/2 cup Worcestershire sauce[p]If using the Egg, set it up for indirect cooking and raised grid using inverted platesetter or whatever else you may have. Preheat to a stable 350 degrees.[p]Trim the fat off the tenderloin as necessary, tie with twine, tie up the small end to get even cooking.[p]Using several layers of aluminum foil make a "boat" big enough to hold the tenderloin. [p]Pour the Worcestershire sauce over the roast, then roll in the pepper/garlic/salt mix. Place in foil boat and put the boat on the raised grid. Plan on cooking 45 minutes with a ten minute rest - I pull when my thermometer shows about 120 because this quality meat needs to be served on the low end of medium rare. The juices in the boat are nice on the meat although a Bearnaise or mushroom sauce does well also.[p]For Mother's Day I did this with a chunk of tenderloin that was left over from the monster we bought for Christmas dinner. It was about 6-8 inches long and cooked as nicely as the bigger ones. To add a little grill taste I gave it about 2 to 3 minutes direct over the coals when the temp approached my 120 mark. [p]