Beef Tenderloin Ideas

Mark

Mother in-law has graciously donated a beef tenderloin for her first green egg meal. I have bragged on the egg so now I have to back it up. I need help on recipes and times and temps. She goes for "natural flavors" versus heavily marinated or flavored meats.

Wardster

Mark,
I like this one, while it is a marinade, it does not over power the meat, and for the price that cut goes for, who would want to?
1 (3 pound) beef tenderloin, cleaned
4 ounces olive oil
4 cloves minced garlic
2 chopped shallots
2 tablespoons chopped rosemary
4 ounces balsamic vinegar2 fresh bay leaves[p]Place tenderloin in a non-reactive container. Whisk together olive oil, garlic, shallots, rosemary and vinegar. Pour marinade over tenderloin and place in refrigerator for 8 hours.

Trout Bum

Mark,
Try the link below. It's all natural falor except for the stuffing.
Good Luck,
Big Daddy
[ul][li]Tenderloin[/ul]

Hammer

Wardster
Several weeks ago I cooked Druink and Dirty Tenderloin using the recipe in the Smoke and Spice cookbook by Cheryl and Bill Jamison on page 112.
It was fantastic, and definitely will do it again!
Hammer