Whole beef tenderloin ???

Woodbutcher

I was asked to prepare a beef tenderloin for a party for my Doctor. I'm a little anxious since it's a pretty pricey piece of meat. Should I just do the Trex method? He'll be serving it cold, not that it really matters. He also wants a turkey breast and I was wondering if I could do it direct? I promise to take pictures!

Unknown

Woodbutcher,[p]Check out Paula Dean's Drunken Tenderloin. I haven't made this in a while but my family loves it and it will make something different that they haven't had before. Trim as much fat and all the silver skin off of the tenderloin before you cook it. The tenderloin will also give up the chain and a small roast in the process. Don't throw that away these make really good eats. If you don't know how to butcher this do a search I don't have pictures and you will need these to understand. You tube might be a good stop also.[p]www.foodtv.com[p]

DynaGreaseball

Woodbutcher,[p]I've never done it, but I found a recipe for "Stuffed Tenderloin" in Submitted Recipes above. Maybe you can be guided by it's time and temp directions.[p]It's in Submitted Recipes/Beef/beef0246.htm — Stuffed Tenderloin [p]Good luck.

mb168

Woodbutcher,[p]While timing may not be right, Alton Brown spends 2 episodes of Good Eats cooking tenderloin including a very good explanation of how to dismantle/prepare one for cooking. Tender is the Loin 1 & 2 are episode names and they unfortunately just reaired them late Sept but being the Food Network, they run all the time, watch them next time they run.

Woodbutcher

DynaGreaseball,
Thanks, I'll check it out.

Woodbutcher

HD Fboy,
Great idea, I'll check it out.

RhumAndJerk

Woodbutcher,
There is a recipe in Smoke and Spice for Drunk and Dirty Tenderloin. It has long been a standard recipe on the foruma and everytime I make it I am reminded why.[p]Hope this Helps,
RhumAndJerk[p]Here it is:
Drunk and Dirty Tenderloin
From Smoke and Spice[p]1 cup Soy Sauce
.5 cup Bourbon
.25 cup Worcestershire Sauce
2 Tbls Brown Sugar
.5 tsp ground ginger
4 cloves garlic, minced[p]2-pound beef tenderloin
2 Tbls coarse-ground Black Pepper
1 tsp White Pepper
.25 cup oil, preferably canola or corn
.25 cup water[p]At least 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients in a lidded jar. Place the tenderloin in a Plastic bag or shallow dish and pour the marinade over the meat. Turn the meat occasionally if needed to saturate the surface with marinade.
Prepare the smoker for Barbecuing, bringing the temperature to 200 to 220.[p]Remove the tenderloin from the refrigerator and drain the marinade, reserving it. Cover the Tenderloin thoroughly with the Black Pepper first, then the white pepper. Let the tenderloin sit for 30 minutes[p]Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked. If you plan to baste the meat, pour the other half of the marinade into another saucepan and stir in the oil and water. Bring the mop mixture to a boil over high heat and boil for several minutes. Keep the mop warm over low heat.[p]In a heavy skillet, sear the meat quickly on all sides over high heat. Transfer the tenderloin to the smoker and cook for 1.5 to 2 hours, mopping every 20 minutes in a wood burning pit, or as appropriate for your style of smoker. The meat is ready when the internal temperature reaches 140 to 145. Be careful not to overcook since tenderloin is best rare to medium-rare.[p]Bring the reserved portion of marinade to a boil, and boil for several minutes, until marinade is reduced by one-fourth. Slice the tenderloin and serve topped by spoonfuls of sauce.

Unknown

Woodbutcher,[p]For any tender beef I like to start hot for the crust and finish cool so there is only 50f between target meat temp and egg temp. Otherwise you can bounce right past your target. I use 125f for rare beef and 135f for medium.[p]HTH,[p]Konrad