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joel ferman-beef tenderloin cooking methods?

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edited November -1 in EggHead Forum
Can Joel (or someone) post directions for cooking up the stunningly delicious-looking beef tenderloin that Joel Ferman posted a few days back? That meat looked so good I thought it was in "make-up" for an epic movie....please!! How can we cook it to that tasty look?[p]Thanks- HUNGRY BeefyBob

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  • Joel Ferman
    Joel Ferman Posts: 243
    beefy bob,
    Sorry, I would have responded sooner, BUT I am in the process of rebuilding my computer, so I haven't been on much recently. I had 5 large chunks of beef tenderloin last week, so I am not sure exactly which one you are speaking of but my favorite was the apple bacon Beef Tenderloin. Basically I let it sit in Martinellis (sp?) sparkling apple cider (didn't have any apple juice) for about 4-6 hours, then sprinkled some dizzy dust on it, FULLY wrapped it in bacon and cooked it at about 270-280 degrees (with apple wood pellets wrapped in foil with a small hole in it) or so until it reached an internal temp of 130. I am a BIG meat eater, and I don't like to taste marinades and spices over the meat, so I try not to get to creative with marinades. If you like a powerful flavor you can NEVER go wrong with Guinness Marinade.... that seems to be the magic elixer for beef.
    If you have any questions, post them up and i'll try to get to them within the hour.
    -Joel
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