How to cook a beef tenderloin???

Roy Fraser

I know I have seen this asked several times here before but i can not remember the answer. I am wanting to cook one but at what temperature should I cook it and apx how long. Also what should the internal temperature be? Also direct or indirect on the cook... Many thanks Pigtail

ravnhaus

Pigtail,
Indirect, 350°, an hour or so until internal reaches 135° for medium rare.
Here is a link to an old tenderloin tale of mine.
[ul][li]tenderloin on an egg[/ul]

Car Wash Mike

<p />Pigtail,
I like to coat with extra virgin olive oil and cowlick rub. Sear all sides at 600-700 then indirect at 250 until internal temp is 130. [p]CWM

TRex

Pigtail,[p]Here's how I do them - see the link. [p]Also look for the "Drunk & Dirty" recipe on this site - I've heard a lot of good things about it.[p]TRex
[ul][li]Beef tenderloin[/ul]

Smoke 'n Things

Pigtail,
I cooked my first beef tenderloin this past New Year's Eve. It was 5 lbs. I followed the Drunk and Dirty receipe from "Smoke & Spice". I did cut it into 2 pieces to make it easier to handle both while marinating and cooking. Also, I was trying to have some toward the rare side and some more toward medium to accommodate everyone. Every thing turned out great, lots of complements. I was pretty nervous with $85 worth of meat on the line.[p]I think it cooked at about the 300-350 range (direct) and took a little under an hour. I did sear it first, I got my small BGE going to 700 and seared each piece on all sides. Then I switched to my large going at 300. Threw in a handful of hickory and mesquite chips. I think the bigger piece was at about 120 and smaller at 130 when I took them off. They sat in a warm oven for about another hour til everyone arrived. They were great, but I think it was the cut of meat, not any special cooking.[p]Smoke 'n Things

mad max beyond eggdome

Pigtail,
go to www.dizzypigbbq.com, click on the recipe section, then see the detailed way i do them. . .like most others, i sear, then dwell. .. .its a great piece of meat and about the only way to screw it up is to overcook it. . .

Mark

ravnhaus,
Looks good, know what I'm going to cook this weekend.
Mark