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Whole Beef Tenderloin

Clay
Clay Posts: 5
edited November -0001 in EggHead Forum
Cooked a whole tenderloin for Christmas Eve and it was awesome....genrally followed the TREX method. Got meat to room temp and liberally covered it with kosher salt, and black pepper Started with 700 degrees, seared the meat on all sides about 1.5 minutes on all sides. (need some longer tongs for that fire spitting beast.) Took meat off egg and reduced heat to 350. Put meat back on and cooked direct until internal temp reached 120. (have a remote read thermometer, that makes thing easy without opening top). Did add one chunk of hickory to give a little smoke flavor but not over power an expensive cut of meat. At 120 from removed meat from egg and let it rest covered for about 15 minutes.

There was something for all tastes from medium to rare.

As a two week old egg addict I'm all in.

Enjoy
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