Today's beef tenderloin

Mark Backer

I had never even seen a beef tenderloin in person, let alone cooked one. After considering several options, I decided on the T-rex method. I followed T-Rex's recipe except we wanted a med rare-medium middle, so I seared 90 seconds a side at lava temps, rested 22 minutes, cooked at 350-360 for 45 minutes, and I pulled it at 135, rested 10 minutes, and cut, served and ate the best beef I've probably ever eaten in my life. Six guests' response: amazing. [p]This forum can even make a good cook out of someone like me. Thanks everybody!

Car Wash Mike

<p />Mark Backer,[p]My guess is that you had some cooking skills before, BGE just made them better. I sear mine like you did then finish up indirect.[p]One of my favorite cooks of the year is get a beef tenderloin roast, rub down with extra virgin olive oil, kosher salt and pepper. Let set at room temp for 45 minutes. Put the loin on a cutting board and take to the guests or invite them into the kitchen. I then ask them how thick they would like their steak tonight. They just point with the knife and I cut away.[p]Either way works great.[p][p]CWM

TRex

Todd,[p]Just curious - how did you season? Just salt and pepper, or did you use the balsamic reduction?[p]I'm really hungry now.[p]TRex

Mark Backer

TRex,[p]Your way to the end, T-rex. I used kosher salt, pepper, and olive oil.[p]It was nearly buttery in consistency, it was so soft. Thanks again...[p]