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Full Tenderloin AWESOME!

GWWGWW Posts: 43
edited 12:46AM in EggHead Forum
Just wanted to share a great piece of meat! Started with a whole 6lb black angus tenderloin, trimmed and tied. Sauteed onions and garlic in olive oil for a few minutes added a dash of worschesireere sauce and 3/4 cup of vermouth. (how's my spelling!?) remove from heat and let it cool, pour overtop of meat and marinade for about an hour, flip it over for another hour. Crank up the egg to searing temp. 650-700*, sear each side about 2 minutes and remove from egg. Close down all the vents to bring the temp down to 350* this may take a little time! Throw the plate setter on for indirect cook, I placed one polder in the thick end and one near the other and cooked it until the thickest part read 125* and the other around 135* removed from the egg let it rest for about 15 min. and sliced. Man o Man it was good. served with a horseradish blue cheese sauce on the side. Just wanted to share!


  • GrumpaGrumpa Posts: 861
    GWW,[p]Now that sounds like something I could dig into about now. Good job!

  • GWW,[p]The sauce you mention in your post was originally known as "Black Sauce" due to it's color. The name stuck until one day a stranger arrived and asked: "What's dis here sauce?" (Rim shot)[p]Kelly Keefe
    Jefferson City, MO
    (Who can't spell it right either...)

  • MACMAC Posts: 442
    I did one Saturday. Marinated in garlic & olive oil for a couple of days. Put it on at 700° for about 4 min per side. Shut it down to 400 direct till 150° which was too dune for me but the guests liked it. No smoke or extras and it was GRRR...ATE! ! !

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