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2nd Post ... Stuffed Beef Tenderloin

Unknown
Unknown
edited November -0001 in EggHead Forum
Step02.jpg
<p />My first post on this forum was in regard to grilling a 6lb Red Grouper.[p]I did a Stuffed Beef Tenderloin last night which was inspired by Mad Max's post last year with the Beef Tenderloin stuffed with lobster tails. Mine didn't have the Lobster tails so here goes...[p]So I started out with about a 5lb Beef Tenderloin that I picked up from Sam's.[p]<img src=http://home.cfl.rr.com/rebhan/Step02.jpg>[p]
After trimming off the fat and extra linning and butterflied it open and I then used a mallet to flatten out the meat evenly as much as possible.[p]<img src=http://home.cfl.rr.com/rebhan/Step03.jpg>[p]
I then sauteed up some diced baby portobello mushrooms, pancetta, garlic, shallots, green onions, cellery, parsley, with a splash of some Chilean white wine.[p]<img src=http://home.cfl.rr.com/rebhan/Step01.jpg>[p]
After it cooled down I spooned all of the sauteed mixture into the open Beef Tenderloin.[p]<img src=http://home.cfl.rr.com/rebhan/Step04.jpg>[p]
I then rolled up the Tenderloin and tied it down with some household twine. I then rubbed some EVOO and added Salt and Pepper.[p]<img src=http://home.cfl.rr.com/rebhan/Step05.jpg>[p]
I then cranked up the Egg for Searing for about 90 seconds on each side.[p]<img src=http://home.cfl.rr.com/rebhan/Step06.jpg>[p]<img src=http://home.cfl.rr.com/rebhan/Step07.jpg>[p]
I pulled it off and shut the Egg down to drop the temp down to below 400° and dropped in my place setter which took about 10-15 minutes.[p]<img src=http://home.cfl.rr.com/rebhan/Step08.jpg>[p]
Put the Beef Tenderloin back on for about 15 minutes and turned it over for another 15 minutes at a steady temp of about 350°.[p]<img src=http://home.cfl.rr.com/rebhan/Step09.jpg>[p]
I pulled off the Beef Tenderloin once the internal temp hit about 125°-130° throughout the meat.[p]<img src=http://home.cfl.rr.com/rebhan/Step10.jpg>[p]<img src=http://home.cfl.rr.com/rebhan/Step11.jpg>[p]
The meat was a perfect Med. Rare and so tender that it literally melted in my mouth. I also brushed on a little Garlic butter splashed with some White wine.[p]<img src=http://home.cfl.rr.com/rebhan/Step12.jpg>[p]
No doubt one of my best purchases of my life has been my Big Green Egg. Thanks Eggheads!!![p]

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