Beef Tenderloin

Unknown

Have never cooked a whole tenderloin. Need some cooking instructions.

BENTE

this one was posted awhile back[p][p][p]Beef, Tenderloin, Whole, Roasted Shallots, Bacon and Port, Ohio Boy in DC [p]Best recipe I ever found...thanks to epicurious...I've been preparing this for 4 years now, will do it on the egg for the first time this year.
INGREDIENTS:
2 each 3 to 3 1/4 lb beef tenderloins (large ends), trimmed
1 1/2 lbs large shallots (about 24), halved lengthwise, peeled
3 Tbs olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 Tbs tomato paste
2 tsp dried thyme
7 bacon slices, chopped
6 Tbs (3/4 stick) butter
1 1/2 Tbs all purpose flour
1 large bunch watercress [p][p]
Procedure
1 Position rack in center of oven and preheat to 375F. In 9-inch-diameter pie pan, toss shallots with oil to coat.
2 Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
3 Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste.
4 (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
5 Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, saute bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125F for medium-rare, about 45 minutes.
6 Transfer beef to platter. Tent loosely with foil.
7 Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce. [p]
Servings: 12 [p]Recipe Type
Main Dish, Meat [p]Recipe Source
Author: Ohio Boy in DC
Source: BGE Forum, Ohio Boy in DC, 12/23/03
I modify it sometimes by using wild mushrooms, or wine for the port, or anything else I want to throw in for the gravy. This is a great base.
Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon[p][p][p]happy eggin
tb

Unknown

Scot,[p]I might try this method for Christmas, minus the paste.[p]========================================================[p]Holiday Beef Tenderloin BBQ Recipe
Wrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.[p]
For the paste:[p]1 whole head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 beef tenderloin, 3-1/2 to 4 pounds
3 tablespoons whole pink peppercorns
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper [p][p]To make the paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminium foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.[p]
Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.[p]
In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.[p]
Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.[p]
Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.[p]
Makes 8 to 10 servings.[p]
Thanks to www.weber.com[p]