whole beef tenderloin

Crimsongator

Dude, you need a new deck of cards

Little Steven

Max,

How about a hanger?


Steve

mad max beyond eggdome

i have no earthly idea how that texture would take to lo and slo ...may be good.. .maybe i'll get a hanger and a flank steak and do an experiment...won't cost much. ...

Little Steven

Max,

I just thought about all the beefyness in the hanger.

Steve

keener75

We are going to to give this a go for Christmas dinner this year… along with turkey and all the fixings.
I love the origins of this thread! 

Wolfpack

Highly recommend this basil mayo recipe, it is one of our absolute favorites-

https://barefootcontessa.com/recipes/slow-roasted-filet-of-beef-with-basil-parmesan-mayonnaise

poster

keener75 said:

We are going to to give this a go for Christmas dinner this year… along with turkey and all the fixings.
I love the origins of this thread! and they

That's a nice looking tenderloin. Every place in my area doesn't sell them trimmed and they have a huge taper to them. Makes it a pain to handle

pgprescott

Did one last night. Boss bought it a while back at HyVee and it was mostly trimmed. I did a couple
minutes work and folded over the thin end and tied it 

poster

This is what i get. Will have to find some you tube vids on proper tying. Backside has the silver skin on too

pgprescott

poster said:

This is what i get. Will have to find some you tube vids on proper tying. Backside has the silver skin on too

That’s pretty much what ours looked like. Partially trimmed. I cleaned a small amount of fat and what not, cut and folded the tail over and removed the side muscle from the large end to create a uniform roast. Takes a couple minutes. I only tied the tail piece and scrunched up the roast when I put it on. No need to truss it like a rib roast IMO.  You can almost separate the muscles on the large end by hand. Just use the knife for ease of separation. I just trussed the extra muscle up like a huge fillet and roasted it along with the main course. Great left overs! Good luck and enjoy!

SoCalWJS

Reverse sear. Setup indirect @225 til about 100 internal. Pull. Rest. Ramp up to scorching hot. Sear on all sides. Check and make sure at least 123-125 (it’s going to rise after pulled). Rest. Cut & serve with whatever sauce/Au Jus.

JohnInCarolina

The APL recipe is also worth trying at least once if you haven’t already.  That’s one of his simplest recipes by far, and a real crowd pleaser.

SonVolt

Yep, 2nd the APL recipe. Though at the recent average Publix prices of ~$120 per tenderloin I think I'll sit this year out. 

dmourati

3rd for APL.

https://eggheadforum.com/discussion/1210685/serious-barbecue-adam-perry-lang-whole-beef-tenderloin-with-worcestershire-sauce/p1

NorthEgg

yup, strong 4th for the APL method. 

Lowcountrygamecock

We did the APL recipe last year and loved it. 

Mark_B_Good

Do this ... complete with pictures:

Tenderloin — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

keener75

Thanks @JohnInCarolina for reminding me that I have the APL Serious Barbecue book and haven't tried a single recipe out of it yet! 
This will definately be the first. Looks simple enough and I have all the ingredients already. 
It will be a hectic day and I will try to document the process to share with y'all.
@Wolfpack that basil mayo looks like a winner. Gonna try that too!
Thanks for the inspiration!

Lowcountrygamecock

The tenderloin is the only recipe in the APL book that I’ve tried. I told my wife last night we needed to cook more from that book. 

jwc6160

Hey all. Found this thread right before I was going to ask. Just picked up one of the last whole tenderloins Costco had. It’s about 8lbs and after looking at the APL book, I don’t see any reason to deviate. Can anyone give me a time estimate? It’s pretty uniform at 8lbs and I’ll fold in the tail. Plan to sear and then go at 325ish for the remainder. Trying to get an idea on time so I don’t get yelled at. Thanks for any tips. 

dmourati

My favorite APL recipes from Serious Barbecue

Pork Tenderloin with Rosemary and Peach Preserves
Hatch Green Chile Chicken
Asian Pork Meatball Skewers
Grilled Shrimp Cocktail

I just gave a copy of that book to a relative for Christmas.

SonVolt

Yep that pork tenderloin recipe is killer.  Totally forgot about it. 

Rmason

Merry Christmas!!!

keener75

Thanks to all that suggested the APL Whole Beef Tenderloin suggestion… it was a Hit!
Merry Christmas!!

Lowcountrygamecock

Yep we did our APL tenderloin lasts night and it was fantastic. Now I have to figure out how to reheat the leftovers today for lunch without drying it out. Any suggestions?  My plan was to wrap it in foil with more of the glaze and reheat in the oven at 350. 

JohnInCarolina

Lowcountrygamecock said:

Yep we did our APL tenderloin lasts night and it was fantastic. Now I have to figure out how to reheat the leftovers today for lunch without drying it out. Any suggestions?  My plan was to wrap it in foil with more of the glaze and reheat in the oven at 350. 

Do you have a sous vide unit?  That's always the best approach, in my experience.   If you don't, you can go with a poor man's version of this where you just put it in a bag and drop it in some very hot water. 

dmourati

Lowcountrygamecock said:

Yep we did our APL tenderloin lasts night and it was fantastic. Now I have to figure out how to reheat the leftovers today for lunch without drying it out. Any suggestions?  My plan was to wrap it in foil with more of the glaze and reheat in the oven at 350. 

Same boat. Standing by for recipes/ideas. All I came up with so far is steak and eggs.

Lowcountrygamecock

It makes great steak and eggs. Did that last time. 

Langner91

Steak and eggs, with onions.

Thin slices with fried potatoes and onions. (I am starting to see a pattern)

Philly style sammiches with peppers and, um, onions.