While beef tenderloin...need some ideas.

BizGreenEgg · May 2013

So one of my chef buddies hooked me up with a grass fed whole beef tenderloin; about 5#. Now I'm looking for some creative ideas on how to prepare it. Should I butcher it and cook the steaks individually? Cook it whole? Anyone got any dynamite recipes for this? As always, I'm looking forward to the ideas that come out of this forum. Cheers.

Tjcoley · May 2013

Here's how I've done it whole http://eggheadforum.com/discussion/1150269/beef-tenderloin-roast-sorta-a-trex-method#latest

Acn · May 2013

I've never done it, but I have friends who swear by slow roasting whole tenderloins at 250-275 until done. It turns out almost uniformly pink all the way through. I think the egg would be a perfect way to do this.

Chubbs · May 2013

If you got it free might as well experiment. I double dog dare you to go bar towel tenderloin. Google it.... Naked Whiz shows t with pork but beef should work.

4Runner · May 2013

I agree with Acn. I just finish with a good sear to add some color and char to it. So, reverse sear method which is well documented here. It's amazing how uniform the color is from edge to edge inside the meat when you do it this way.

SmokeyPitt · May 2013

You could try a beef wellington if you are looking for something different. It's basically a fancy-pants giant hot pocket.

Foghorn · May 2013

Lomo al trapo

It is the same as "bar towel tenderloin" mentioned above.

http://food52.com/recipes/18568-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo

I did a 5 pounder for Easter and it was outstanding.

Key points:

1) You can't stab your thermometer through any intact portion of the towel. You have to wait until it is flipped and then stab through the burned portion that has lost its integrity.

2) Once the temp starts rising it goes up fast so when you hit about 100 degrees check the temp very frequently. Pull it 5 degrees shy of your target temp.

3) A 5 pounder will take longer than Raichlen describes (about 25-30 minutes).

4) Once you have the towel and salt laid out you can add a layer of whatever spices you want to actually taste on the meat. Oregano is classically described but we had some fresh rosemary from our garden and added some ground pepper and it was a nice touch.

Egghead123SC · May 2013

Here is herb crusted beef tenderloin cook with horseradish sauce--recipe is included in the chain of posts:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1293269&catid=1#

BizGreenEgg · May 2013

Awesome. Thanks for the ideas everyone. I'll post the pics when complete.

BizGreenEgg · May 2013

@Foghorn What did you use as a towel for the 5#er? They recommend a towel similar to a baby diaper. What size babies you have around there?

And was that 25-30 minutes a side, or total? Thanks again for the help.

Foghorn · May 2013

Just a dish towel on one occasion. On another occasion I took a t-shirt I needed to throw away and cut out a rectangle. Raichlen describes cooking a 1.5 pounder so therein lies the discrepancy on towel size and cooking time.

We did 9 minutes on the first side like Raichlen recommended but it took about 30 minutes total time. Cook to temp.

Here is a pic that may help. This is the moistened towel after putting on the salt and herbs, laying next to the 5 pound tenderloin.

While beef tenderloin...need some ideas.

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