Veal tenderloin

atlBBQ

just got a 4# veal tenderloin and never did one on the BGE--any recipes or suggestions? thx

Little Steven

atlBBQ,

Salt, pepper and garlic. Treat it like a beef tenderloin but pull at 115*. I like to douse them with Drambuie just before putting it on. 500* and roll across the grid. If it is white veal(provimi) go to 550*

Steve

Big'un

The tenderloin is very lean, so high heat, fast cooking applies here. Personally, I would make sure that I didn't over season it, salt and pepper would be best IMO. A recent method of cooking tenderloins is to slice in half long ways rather than medalions. I'd pull them no later than 130F, foil them on the plate and let rest 10 mins. I would use fruit wood or wine barrel wood if you have it. Hope that helps. BTW, where in Atl are you?

Little Steven

Hey brother,

Everything ok? I'l call you tomorrow night if you are going to be home. Best to Jeannie and the boys.

Steve

PattyO

You might want to wrap it in bacon so it doesn't dry out. If you don't want the smokey flavor, boil the bacon for a few minutes then use it around the veal. That's a Julia Child hint.
PattyO