Doing my first whole beef tenderloin -HELP

CrimsonTideGirl · December 2010

Piggly Wiggly had whole beef tenderloins on sale for $7.00 per lb so we bought 5 of them. We are going to experiment and do 1 tonight and will do the other 4 (about 22lbs) on Christmas day and I am wondering if I will be able to get all 4 on the large BGE at the same time. Also, is there a way I can keep the ends from being more than about med and still get the middle done to about rare to med-rare. I really need some tips and tricks from the experts because I have to impress the family and my mom who paid for all te meat and can't mess these up. Thanks!!!

PattyO · December 2010

Fold the ends under and tie it up. That way the whole roast will be about the same girth.

Photo Egg · December 2010

I'm with Patty.
Tie them up.
Ask your butcher to show you or google search.
This will help it keep it's shape and cook even.

Little Steven · December 2010

CrimsonTideGirl,

You can also cut the tenderloins into similar thickness pieces. Put them on or pull them off at diferent times. Easier to get everything on the egg too.

Steve

thirdeye · December 2010

Well, as you noticed, these things look pretty rough coming out of the cryovac. I generally trim them a bit, remove the chain muscle (which is optional), then cut them into a large end and small end roasts, and remove the thin end off the small end and save it for pan fried steaks. For cooking, I just cook the individual roasts to whatever level of doneness I want. Of course, the small end ones cook a little faster.

One thing to note here is that tenderloin does not have a real beefy flavor, so I would go with a serious au jus for the table, and don't overcook.

Little Steven · December 2010

Wayne,

Or a nice bernaise

Steve

elzbth · December 2010

Excellend advice!

CrimsonTideGirl · December 2010

That looks so good. I am glad you told me about the chain muscle. I do have plenty of aujus mix. Thank you.

CrimsonTideGirl · December 2010

Thank you everybody for the advice!!!

Hoss · December 2010

AW YEAH!!! Bernaise!

or BOTH!!! :laugh:

Misippi Egger · December 2010

Just did one last night for a dinner of 10 adults. I have used this recipe 4 or 5 times and it is awesome!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=545414&catid=1

Mainegg · December 2010

this was wonderful! saved the trimming and chain for later. but a ton of garlic and fresh rosemary and red wine and balsamic...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=967363&catid=1#

Doing my first whole beef tenderloin -HELP

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