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HELP NEEDED - beef tenderloin

Legume
Legume Posts: 15,936
in EggHead Forum
Mom bought a beef tenderloin - asked me to cook it. Really crappy gasser - the $99 kind.

Any suggestions for cooking in oven?
THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Comments

  • ksmyrl
    ksmyrl Posts: 1,050
    I've done them in the oven before. Salt and pepper. Then in the oven at 500 degrees from about 45 min or till temp is around 80 or 90. Then turn the oven off and watch the thermo (must be a leave in meat thermo). As the oven cools down the beef keeps cooking. Take out at what ever done temp you like. This also works great for larger cuts. Like a rib roast. I've done this and left the house while the oven was off to go to church. Come home and a perfect rib roast is done. The trick. Do not open the oven till the temp is what you want.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • Acn
    Acn Posts: 4,490

    I'm cooking this tomorrow:

    http://www.foodnetwork.com/recipes/ina-garten/slow-roasted-filet-of-beef-and-basil-parmesan-mayonnaise-recipe.html

     

    LBGE

    Pikesville, MD

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  • Foghorn
    Foghorn Posts: 10,227

    I'd do it on the grill.  Use foil to make it an indirect cook if necessary.  If you want a sear (not mandatory) you can do it at the beginning or at the end. 

    I'm not necessarily saying that cooking it on the grill will make it better than cooking it in the oven.  I'm just saying that I would figure out a way to cook it on the grill because I enjoy playing with fire (even propane) and I like a challenge.  You may not feel the same way. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Legume
    Legume Posts: 15,936
    Thanks for the quick advice. Realized that we're roasting root veg in the oven, so I'm going to adapt and use the crappy gasser - it gets hotter than the electric Jenn-air grill in the kitchen, just barely.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Ladeback69
    Ladeback69 Posts: 4,484
    ksmyrl said:

    I've done them in the oven before. Salt and pepper. Then in the oven at 500 degrees from about 45 min or till temp is around 80 or 90. Then turn the oven off and watch the thermo (must be a leave in meat thermo). As the oven cools down the beef keeps cooking. Take out at what ever done temp you like. This also works great for larger cuts. Like a rib roast. I've done this and left the house while the oven was off to go to church. Come home and a perfect rib roast is done. The trick. Do not open the oven till the temp is what you want.

    My father-in-law is doing a rib roast Saturday at our house for dinner in this method. I offered up the egg, but he said he wanted to do it in the oven. Last year it was a little over done, but good. I am going to tell him he needs to my temp gauge with probe so we don't over shut it this year.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • gmac
    gmac Posts: 1,814
    Good luck.  What about either making it into filet's for the grill or something like a beef wellington? Personally I'm not a fan of beef tenderloin because it's so lean.  
    Mt Elgin Ontario - just a Large.
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  • Legume
    Legume Posts: 15,936
    edited December 2014
    success. This was ~4.5 lb choice, trimmed tenderloin from Costco, I cut into three pieces since I knew the grill I was working with is, well, uneven to say the least.

    I coated with SPG, mom didn't have any O. I seared first then dropped the temp and just kept moving it all around. I made a red wine reduction earlier for a sauce that I wasn't happy with, so I reduced even more and used as a glaze.

    I had a meat thermometer that looked to be from 1950, so I just pulled when it felt right and rested for 10 min while finishing everything else. No idea how accurate the therm was, didn't have a chance to calibrate. No sliced pics as it got crazy, but it turned out.image
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • ChicagoEgghead20
    ChicagoEgghead20 Posts: 218
    Looks good, making the best of a less than perfect situation.  
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    edited December 2014
    Congrats. How spoiled we eggers are.
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