Last Night's Beef Tenderloin (Pic Heavy)

Cincykid

First, thanks to all of you in this community during my first year with my eggs (XL and Small). Your advice and innovative cooks have been an outstanding resource to me and have made 2008 a year of good eats.

For New Year's eve we decided to do a beef tenderloin. Adapted a recipe from Weber's big book of grilling (roasted garlic paste, S&P, pink peppercorns and rosemary)and let it rip on the XL.

6.5lb USDA Choice tenderloin from Restaurant Depot


Maybe I was a little too aggressive on the trim :huh:


Salt and Pepper, smeared on the garlic paste and added the Rosemary and pink peppercorns. On the XL at 325.


Pulled at 135 internal and rested for 20...


The finished product




Leftovers today on crusty rolls with aged white cheddar were incredible.

Happy 2009 everyone!!

JLOCKHART29

It looks incredable!! One thing for sure the Shun trimmed all the fat! :laugh: Nice knife.

Firetruck

That looks really good. I want to try a beef loin.

Cincykid

Thanks JL! The Shun knife is scary sharp. You only need to cut yourself once :( to have a whole new respect for Japanese steel...

Cincykid

Firetruck,

It was a very easy cook. Total time on the egg at 325 was about 35-40 minutes. You should definitely try it, you won't be disappointed...

reelgem

That looks fantastic! I've never bought meat at the restaurant depot here. Will have to try it.

Cincykid

Anne,

Definitely give Restaurant Depot a try. We normally buy meat at Sams but the RD quality has been consistently superior (and RD is cheaper ) . Just be careful as select and choice cuts tend to get mixed together.