Beef Tenderloin Cooking Time

Amphiman · October 2015

I am going to be doing a 2 lb. beef tenderloin tonight. What is the approximate cooking time at 225 deg. Any recommended rubs?

buzd504 · October 2015

Why so low?

xiphoid007 · October 2015

I would cook at that temp until and internal of 115. May only take 20 -30 min. Then get the egg rocket hot and sear the outside to crusty goodness. I love tenderloin done reverse sear like this.

Will take likely 30-45 min overall.

I like just salt and pepper, but DP raising the steaks and click are both good.

Amphiman · October 2015

Want cook slow for tenderness

Gamecockeggman · October 2015

It's a tenderloin, it will be tender. I would go with 007's method described above. Good luck and show your stuff when done.

buzd504 · October 2015

Amphiman said:

Want cook slow for tenderness

There really isn't any fat to render in a tenderloin, so the only advantages to slow cooking are really control and to add smoke (which I don't like in a tenderloin). Obviously, YMMV, but as others noted, I would do a reverse sear, but I'd probably start at at least 300.

Chubbs · October 2015

Tenderloin will be tender regardless. Just make sure you remove the silver skin. Follow the above and it will take 30-40 mins. Alternatively, you can sear first, remove it from egg to a plate and foil. Close vents down to roasting temps. Then back on egg until desired temp. This is called TRex and takes longer because of the time it takes to lower the egg temp (~20 mins). Sometime I prefer TRex so I can enjoy company but reverse sear gets all the love around here

Darby_Crenshaw · October 2015

I'm with Chubbs. although the reverse sear is easier and works 99% of the time, for something like a spendy roast tenderloin, I usually sear first (brown rather than black) after drying a day in the fridge. Then pull, drop vents for roasting temps, and back on slowly until to your desired pull-temp (while allowing for carryover).

reverse searing (adding a jet of sear temps at the end) can cause you (or me, I guess) to overshoot desired temps.

for a big roast (like rib roast), i never even bother searing. i get a better crust just going slowly with a dried (or dry aged) roast. I personally don't want grill marks on a big roast and black spots, just an all over brown crust.

A tenderloin cooks too quickly to really develop a crust, so a sear is pretty ideal. Doing it first gives a bit more control.

blind99 · October 2015

I did a 7.5 lb whole tenderloin last weekend. I trimmed all the fat and silver skin off. I tucked and tied the thin end so it was all uniform. Then seasoned it with salt, pepper, garlic and paprika. Indirect at 225 until it was between 100 and 110. Then pulled the plate setter and let the egg go nuclear. Seared on all sides until IT was 120.

It it was a choice grade piece of meat and was completely tender. Because of the lack of marbling it's good to add flavor with a rub it a sauce. Also the lack of marbling means overcooked will be dry.

Time wise you should be able to get the whole thing done in about an hour.

Amphiman · October 2015

Thanks for the ideas. Did the reverse sear with Raising the Steaks rub. Used a few pieces of Merlot Bourbon stave for smoke. Best beef tenderloin I have ever done. Added some smaller yellow acorn squash with BGE maple spice, roasted Brussels sprouts and the oohs and ahh's were plentiful. Thanks again. Tom

jhl192 · October 2015

Good thread!

rmercier · October 2015

What,no pics? Booooo

blind99 · October 2015

That smoking wood sounds great!

Beef Tenderloin Cooking Time

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