Beef tenderloin cook

JMCXL · May 2016

I have to cook a Beef Tenderloin for a family graduation party this coming weekend on my MM. I have never cooked one before, does anyone have tips and don't try this ideas, that will help me. Don't want to screw up that family party.

Jstroke · May 2016

Are you serving it cold or hot

bgebrent · May 2016

Is it a whole tenderloin or a center cut roast?

JohnInCarolina · May 2016

Adam Perry Lang has a fairly easy - "can't miss" recipe for a Beef Tenderloin. I've done it on my Large and MiniMax - it comes out great.

https://cookingquest.wordpress.com/2009/09/19/whole-beef-tenderloin-with-honey-and-worcestershire-crust/

JMCXL · May 2016

bgebrent said:

Is it a whole tenderloin or a center cut roast?

Thats a good question, my brother-in-law is getting it. and it will be served hot. He said it is a 6-7# whole tenderloin. No idea how long that will take. Hate doing a first cook, not on my turf and with a meat I have never cooked before.

JohnInCarolina · May 2016

@JMCXL - trust me - do that APL recipe. It's almost impossible to screw up.

THEBuckeye · May 2016

Think you need a bigger Egg.

JMCXL · May 2016

JohnInCarolina said:

@JMCXL - trust me - do that APL recipe. It's almost impossible to screw up.

thanks I just printed it...

I am checking how big (length) it will be to make sure it fits the MM. My wife doesn't want to take the truck with the XL.

Jstroke · May 2016

First of all ask him if it is peeled. If not, you wil need a fillet knife to remove the chain and silver skin. Next you want to ask if you are cooking whole--if whole--you need to bring the tail back on itself and tie tightly. Otherwise it will dry out. Next, I don't know if a whole one will fit on a MM--even rolled up like cinnamon roll. You may need to cut into lengths. Going to be tight.

bgebrent · May 2016

You'll be fine, just like doing a roast in a forgiving oven. The whole loin may need to be trimmed of residual silver skin and any hard fat. It will taper to a tail at one end. I suggest you fold the thin tail back onto the loin and secure it with butcher twine so you have a uniform size roast. This will insure more even cooking. The recipe @JohnInCarolina recommended is great. Lots more out there. It's an easy cook so not to worry. Pull it off at 125 IT for true medium-rare. If you reverse sear, let it rest 15 minutes before searing and pull it off at 120. Post it if you can.

bgebrent · May 2016

Jstroke said:

First of all ask him if it is peeled. If not, you wil need a fillet knife to remove the chain and silver skin. Next you want to ask if you are cooking whole--if whole--you need to bring the tail back on itself and tie tightly. Otherwise it will dry out. Next, I don't know if a whole one will fit on a MM--even rolled up like cinnamon roll. You may need to cut into lengths. Going to be tight.

Same page obviously

Jstroke · May 2016

I saw that--funny how experience comes out

JohnInCarolina · May 2016

I really don't remember how large a tenderloin I did on my MM, but it was at least 5 lbs. The MininMax can hold a surprising amount of food.

JMCXL · May 2016

Thanks for all the info, will post photos cook day

Biggreenpharmacist · May 2016

Probably better go buy one and do a trial run just for practice. (At least, thats how I'd justify cooking one for myself first)

bgebrent · May 2016

Biggreenpharmacist said:

Probably better go buy one and do a trial run just for practice. (At least, thats how I'd justify cooking one for myself first)

This brother is smart and selfish in one sentence

. Roast it, or forward sear it or reverse sear it, it's all super easy so long as you pay attention to IT. Live by the IT. You're about to be the "grill God"

Biggreenpharmacist · May 2016

bgebrent said:

Biggreenpharmacist said:

Probably better go buy one and do a trial run just for practice. (At least, thats how I'd justify cooking one for myself first)

This brother is smart and selfish in one sentence . Roast it, or forward sear it or reverse sear it, it's all super easy so long as you pay attention to IT. Live by the IT. You're about to be the "grill God"

Damn right. I may go buy one and cook it just to help him out.

bgebrent · May 2016

Biggreenpharmacist said:

bgebrent said:

Biggreenpharmacist said:

Probably better go buy one and do a trial run just for practice. (At least, thats how I'd justify cooking one for myself first)

This brother is smart and selfish in one sentence . Roast it, or forward sear it or reverse sear it, it's all super easy so long as you pay attention to IT. Live by the IT. You're about to be the "grill God"

Damn right. I may go buy one and cook it just to help him out.

And what time should I be there?

SoCalWJS · May 2016

Reverse sear. Reverse Sear. Reverse Sear.

Virtually zero chance of going wrong when you are in a situation you are not completely familiar with.

bgebrent · May 2016

SoCalWJS said:

Reverse sear. Reverse Sear. Reverse Sear.

Virtually zero chance of going wrong when you are in a situation you are not completely familiar with.

I too prefer this, have you ever forward seared? More traditional cooking. It too works really well.

JMCXL · May 2016

So upon my arrival I find they purchased 2 5# pieces
i have begun

Foghorn · May 2016

JMCXL said:

So upon my arrival I find they purchased 2 5# pieces
i have begun

Perfect. At that size they are probably already trimmed.

JMCXL · May 2016

Foghorn · May 2016

Oh yeah.

JMCXL · May 2016

About to cut, been resting 20 min

Foghorn · May 2016

Get us a money shot.

JMCXL · May 2016

Flying off the plate

JMCXL · May 2016

No complaints... For me a little too smokey
so tender. 14 happy folks

Egg_Specter · May 2016

Awesome cook! The MM is a beast :-D Thanks for sharing

Foghorn · May 2016

Money.

Mike-J · May 2016

Nicely done!! Did you go with the APL recipe?

Beef tenderloin cook

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