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Beef tenderloin with an APL twist (pixs)
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The family has been eating better the last few months so I had a hankering for some red meat. Steak it was but I went to the closet grocery store and they had no good looking steaks but they did have "organic" grass fed tenderloins at a decent price. I was gonna cut a few filets but this was only about 2 pounds of meat to begin with. I got the egg running and tossed in some plum chunks (besides oak it is my favorite on beef especially if we are having wine). Rubbed it down with a light dusting of John Henry steakhouse rub and a second light coating of kosher salt. Stabilized the egg at about 200* dome and tossed it on indirect. About 2 hrs later it hit 115 i.t. Pulled it tented loosely with foil and removed the plate setter. Let the egg open up to 650* dome and seared it 60 sec a side while giving it cross hatches. It came out to a perfect 125* it before the rest. The APL twist was his basic board sauce with 2 cloves garlic added. After the sear I put half the sauce on the board and the other half I drizzled over the top. Loosely tented for 10 mins the sliced. It was served with Gnarly Head old vine zin (2008) and some steamed garlic and roasted red potatoes. I topped my steak with some blue cheese crumbles. Finally here are the pics.
Post roast period
Searing on the cast iron
The board sauce
Rest with board sauce
Sliced
Plated
Post roast period
Searing on the cast iron
The board sauce
Rest with board sauce
Sliced
Plated
Comments
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I just fell down and hit my head. Great looking cook.Transplanted from Austin, Texas to Medina, Ohio
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My mouth's watering...looks amazing!
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That is beautiful! Nice choice on the wine...that was our go to Zin for a while. Haven't had a 2008 since 2009 .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Plus side of where I live not a lot of drinkers so you can get aged bottles off the rack because there is a slower turnover rate.SmokeyPitt said:That is beautiful! Nice choice on the wine...that was our go to Zin for a while. Haven't had a 2008 since 2009 .
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Your post inspired me to try the same thing last night and this is what it looked like after slicing. I might never slice tenderloin into steaks ever again!Large BGE
Neenah, WI -
Stoogie said:
Your post inspired me to try the same thing last night and this is what it looked like after slicing. I might never slice tenderloin into steaks ever again!
Looks great! The leftovers make a great sandwich the next day too.
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SmokeyPitt said:That is beautiful! Nice choice on the wine...that was our go to Zin for a while. Haven't had a 2008 since 2009 .
HA!, I was thinking the same thing.
Nice table accessories too!
LBGE
BTFU!
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Holy moly! That looks amazing!
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