whole beef tenderloin

Unknown

I am cooking a whole beef tenderloin for the first time...am an old egg user...have three....do I use a V rack or not????sear first???or not...thanks,

mad max beyond eggdome

Beryl,
i do tenderloins all the time, but usually not the whole as there is such a difference in thickness between the butt end and the 'tail'. . .but here is what i do. ...[p]1. rub the whole thing in olive oil, kosher salt and black pepper (you could also use garlic and/or dizzy pig cowlick rub if you got it). . .[p]2, definitely do a hight temp sear (700 degree range). . about 1 minute per side (on a whole i 'role' it so you should do a total of about 4 - 5 minutes. . .[p]3. pull it and let it rest (ala trex method) while you bring down the egg temps. .. [p]4. here you will get some different opinions. . .i continue the cook at around 325 direct until done (for a whole tenderloin, probably about an hour to get to 130 internal)
qbabe recently did a 'butt' where after the sear she low and slowed it at around 220 for about 2 1/2 hours. . .i figure this is your choice. you can't go wrong either way. . [p]also. . a couple of days ago she posted a tenderloin marinade called 'drunk and dirty'. . .it sounds great and in fact i plan on doing it myself this weekend. . .[p]enjoy. . it will be excellent any way you do it. . .

mad max beyond eggdome

Beryl,
hey, i found the recipe for drunk and dirty tenderloin. . here it is. .. .go back a few days and find qbabes pictures if you want. . [p]Here you go...[p]1 cup soy sauce
1/2 cup bourbon
1/4 cup Worchestershire sauce
2 tbsp brown sugar
1/2 tsp ground ginger
4 garlic cloves, minced
2 tbsp coarse ground black pepper
1 tsp ground white pepper[p]Mix marinade ingrediants together and pour over tenderloin. The original recipe says to do this 4-12 hrs, but ours went for about 24-36 hrs since we didn't get it cooked the day we had
planned. The original recipe also doesn't add the black pepper and white pepper to the marinade, but instead those get sprinkled on the roast just before the sear, but we misread the
recipe. Got the large up to 200°-220° and platesetter inside for indirect cook. Removed the tenderloin from the marinade and seared the meat on all sides using a very hot cast iron
dutch oven. Reserved the marinade for use later. Transferred the seared meat to a v-rack and drip pan and roasted it in the egg until it reached 130° internal. Kept the cooker at
200°-220° the whole time...took about 2 1/2 hrs total for a 3'ish lb. tenderloin butt.[p]Meanwhile heated up the reserved marinade and let it come to a boil. Reduced heat to medium and reduced the mixture by about 25%. Topped the meat with a spoonful of sauce when it
was served.[p]Wonderful!
Tonia

Chris

Beryl,
I use a V-Rack over a drip pan with Hickory Chips or Chunks. 275 - 300 degrees until your preference.

Car Wash Mike

<p />Beryl,
I like the sear.
Soak in extra virgin olive oil and roll in Dizzy Dust Cowlick or your favorite rub, sear at 700 then indirect untill you get the desired temp.
Drunk and dirty is a popular item but the whiskey flavor kinda turns me off.
Good Luck,[p]CWM

ravnhaus

Beryl,
Here is how I did one a while back.
You can't go wrong as long as you don't overcook!
[ul][li]tenderloin on an egg[/ul]