advice for stuffed beef tenderloin

ChrisgrillsSTLMO · December 2014

Greetings-

I am charged with Egging a stuffed beef tenderloin for Xmas Eve and I have been searching the forum for ideas/recipes and have found a few approaches but I was a little concerned about Egg temperature and cooking method. Here is what I have so far:

1. Dress the tenderloin and stuff with roasted red peppers, spinach, & goat cheese. Then string it shut.

2. Raised direct at 500° for 8 min a side and then pull the tenderloin and take the Egg temp down to 325°

3. Cook raised direct until internal temp is 120°ish. then wrap in foil & towels until ready to serve. In this case hopefully 45 min to 1 hour after removing from egg.

Do the temperatures and direct approach seem alright? If not, what are your suggestions? Any ideas/modifications would be appreciated. Thanks for looking and Happy Holidays!

Cheers,

jcaspary · December 2014

It should be fine but I would do things the opposite. Cook indirect at a low temp then sear direct at a high temp. Easier to go up than it is down. I also don't do a high sear a lot of times. I get a good crust going indirect. Others may have a different opinion but 120 seems real low. That's a long way to go even doing a ftc.

ChrisgrillsSTLMO · December 2014

jcaspary said:

It should be fine but I would do things the opposite. Cook indirect at a low temp then sear direct at a high temp. Easier to go up than it is down. I also don't do a high sear a lot of times. I get a good crust going indirect. Others may have a different opinion but 120 seems real low. That's a long way to go even doing a ftc.

Ok, thanks for the ideas, I will switch things around and pull at a higher temperature. I was worried that once I wrapped it in foil and let it rest it would continue to cook and possibly get over-done.

Cheers!

Little Steven · December 2014

Are you foiling it to transport?

krobertsmsn · December 2014

125-130 degrees

advice for stuffed beef tenderloin

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