Whole beef tenderloins.

Car Wash Mike

<p />Local grocer has whole beef tenderloins on sale for $3.99 lb. I've tried my char crust searing then indirect finish for a couple hours. Have tried the drunk and dirty. Any other good recipes out there to try?[p]CWM

Nature Boy

Howdy Mike![p]I have been wanting to try SloMo's recipe. From what I heard it is excellent....and definitely a different treatment than what you have been doing. If you try it, I am curious how it comes out.[p]Beers!
Chris
[ul][li]Slo Mo's Stuffed Beef T-loin[/ul]

YB

Nature Boy,
I have had SloMo's stuffed tenderloin at 2 eggtoberfest...It is wonderful.
Larry

Stogie

Car Wash Mike,[p]Here are 2 recipes I have used with both strips and filets. Easily used on a whole tenderloin. Last year, these took 1st and 2nd place in our annual neighborhood Association(300 members) steak cook-off. The rubs and the sauces compliment each other like no others I have tried.[p]As to the actual tenderloins. In Green Bay, WI, I can get all the tenderloins I want for this price. Unfortunately, they come from the dairy cows there. We also have a local butcher who sells the same things for $6.99/lb. and often has sales at your price. They are also from dairy cows. I believe there is a distinct taste difference between these and a choice grade of beef. I would be curious to know if you agree.[p]Not saying it is good or bad, just different. That is why the recipes below are great ones to use....lots of rub and sauce to add to the flavor.[p]Both are variations from recipes in Weber's Big Book of Grilling.[p]Enjoy!![p]Stogie
___________________________________________________________[p]Zesty Rubbed Strips [p]2-3 pound(s) Steaks, porterhouse or NY strips
RUB
2 teaspoon(s) Black peppercorns
2 teaspoon(s) Mustard seed
2 teaspoon(s) Paprika
1 teaspoon Garlic powder
1 teaspoon Kosher (coarse) salt
1 teaspoon Brown sugar
1/4 teaspoon Cayenne pepper
SAUCE
1/2 cup Ketchup
2 tablespoon(s) Steak sauce
2 tablespoon(s) Molasses
2 teaspoon(s) Worcestershire sauce
2 teaspoon(s) Dijon mustard
1 teaspoon Garlic powder
1/2 teaspoon Black pepper, coarsely ground[p]PREPARATION:
Grind peppercorns and mustard seed. Combine with remaining ingredients for the rub.[p]Trim steaks and apply the rub pressing into both sides of the meat.[p]Then, spritz or brush with some olive oil, both sides.[p]Let sit for 30 minutes at room temp.[p]Grill over high heat by searing each side 5 minutes.[p]Turn heat to indirect medium and cook until desired doneness.[p]To make the sauce, whisk everything together and add water until you reach your desired consistency.[p]Simmer for 5 minutes. Serve warm with the steaks.
____________________________________________________________[p]Texas Chili Steaks [p]4 Steak(s), Rib-eye
RUB
1 tablespoon Black peppercorns
1 teaspoon Chili powder
1 teaspoon Kosher (coarse) salt
1 teaspoon Brown sugar
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
SAUCE
1/2 cup Ketchup
1 tablespoon Worcestershire sauce
1 tablespoon Red wine vinegar
1 tablespoon Brown sugar, dark
1 teaspoon Chili powder
1 teaspoon Onion powder
1/4 teaspoon Black pepper, coarsely ground[p]PREPARATION:
Crush the peppercorns and combine with all other ingredients.[p]Rub into meat on both sides.[p]Apply olive oil to both sides of the meat.[p]Grill over high direct heat for about 7-10 minutes.[p]Make the sauce in a small saucepan, add enough water to get your desired consistency.[p]Simmer for 10 minutes and serve warm with steaks. [p]For larger roasts, triple the rub portions and double the sauce portions. [p]

Wardster

Car Wash Mike,
Great price! Seeing how this is such an expensive cut of meat, I like recipes that do not overpower the delicate flavor of this cut. I have found that this recipe is my favorite. I have never found golden beets and at times have just used red ones from the can. While the color of the sauce is a bit odd, it truely enhances the dish. Enjoy.
1 (3 pound) beef tenderloin, cleaned
4 ounces olive oil
4 cloves minced garlic
2 chopped shallots
2 tablespoons chopped rosemary
4 ounces balsamic vinegar
2 fresh bay leaves
2 large golden beets
1 cup chicken stock
4 ounces Maytag blue cheese
Salt and pepper, to taste
Arugula, cleaned and de-stemmed, for garnish[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. [p]Peel and roughly chop the beets. Place in sauce pot with bay leaf, chicken stock, and salt. Simmer until beets are tender. Place mixture in blender and puree until smooth. With machine running, crumble in the blue cheese. Remove beet sauce from blender and adjust seasoning with salt and pepper. Cover and refrigerate until needed. [p]Heat Egg. Grill tenderloin until medium rare, about 20 minutes total, turning the tenderloin to cook evenly. Let tenderloin rest for 10 minutes before slicing into 12 (4-ounce) pieces. Drizzle beef with beet sauce and garnish with arugula and serve.