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Beef Tenderloin with Smoky Salsa
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NibbleMeThis
Posts: 2,295
Last night I made Wolfgang Puck's Roasted Beef Tenderloin with Smoky Tomato-Chili Salsa.
I reverse seared the beef tenderloin on my BGE.
It took right at an hour at 250f to hit 125 internal. When that was done I seared it at 500f 1 minute per side.
While that went on, Alexis fire roasted the veggies for the salsa on her Egg. I don't remember where I picked up the toothpick tip for garlic, but you don't even have to peel them first. Makes it easy to quickly grill and flip them.
She followed the recipe as written at first but it was waaaay too watery so she improvised on the spot, fixing it up. It is NOT the kind of salsa you would eat with chips but was excellent steak, she really saved that one!
It was a fantastic dinner but the best part was seeing her improvisational fix work so well. Plus it's always fun cooking together.
I reverse seared the beef tenderloin on my BGE.
It took right at an hour at 250f to hit 125 internal. When that was done I seared it at 500f 1 minute per side.
While that went on, Alexis fire roasted the veggies for the salsa on her Egg. I don't remember where I picked up the toothpick tip for garlic, but you don't even have to peel them first. Makes it easy to quickly grill and flip them.
She followed the recipe as written at first but it was waaaay too watery so she improvised on the spot, fixing it up. It is NOT the kind of salsa you would eat with chips but was excellent steak, she really saved that one!
It was a fantastic dinner but the best part was seeing her improvisational fix work so well. Plus it's always fun cooking together.
Knoxville, TN
Nibble Me This
Nibble Me This
Comments
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That looks absolutely delicious. Beautiful photo! Congrats
KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker. -
Looks Awesome!! What is "reverse seared"?
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If it's a photo contest - you win! The meat is beautiful looking.
Tell Alexis nice save on the salsa. I am assuming she used some tomato paste or something to thicken it, care to share it?Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
double post, sorryHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Instead of searing the roast at the beginning and then cooking indirect at a lower temp you reverse it.
You cook at 250f until your roast gets almost to the internal temp that you want. Then you switch to direct heat, jack the temp up to sear it at the end. You can get a better explanation from Meathead: http://www.amazingribs.com/recipes/beef/searing_steaks.html
I find it gives better control of your degree of doneness and makes the roast more evenly cooked (instead of well done, then a layer of medium, then a circle of medium rare in the middle).
Hope that makes sense:)Knoxville, TN
Nibble Me This -
She didn't add the rest of the liquid he recommended and added in more hand chopped tomatoes and onions. She might have added potato starch too as a thickener, I can't remember right now and she isn't here.Knoxville, TN
Nibble Me This -
It was a really nice cut of beef to begin with, that helps:)Knoxville, TN
Nibble Me This -
Great job Chris
Pics are outstanding as always
Going to try the garlic skewers tonight
Shane -
Oh my....that's divine! The salsa looks like a perfect addition - yummmmmm.
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It is a handy trick. The skins just fall off after roasting, much easier than peeling before hand! I just wish I could remember who I learned that from. It was probably someone here on the forum.Knoxville, TN
Nibble Me This -
This method opens many prospects....spreads, dips - will definitely give this a try this weekend. Thank you for posting.
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I have not tried a reverse cook on a tenderloin...Now I will. thanksLarge, small and mini now Egging in Rowlett Tx
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