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Beef Tenderloin Help!

Unknown
Unknown
edited November -0001 in EggHead Forum
I am going to do a beef tenderloin and I was thinking of doing it exactly like Mr. Toads pork tenderloin recipe, will this work?
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Comments

  • Wardster
    Wardster Posts: 1,006
    Gessner,
    I think it would. However, I'm not sure I would. That is just my opinion, but that is some good, and expensive, meat you have there. When I do beef tenderloin, I try not to use anything that may overpower the meat. Again, that is just me.
    If you do try it, let us know how it turns out.
    Good luck!
    Apollo Beach, FL
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    beef%20tenderloin.jpg
    <p />Gessner,
    The bacon wrap sounds good but I don't know about cutting up and then wrapping again.
    I rub mine with extra virgin olive oil then Cowlick rub or Kosher salt then searing and then the indirect.[p]CWM
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  • Unknown
    Unknown
    Gessner, Mr. Toad's recipe is for pork loin, not pork tenderloin. I would do a beef tendeloin rarer than I would do a pork loin. I take beef tenders off at 115° internal.

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