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Joetisserie Beef Tenderloin

weeshon74
weeshon74 Posts: 14
edited January 2018 in EggHead Forum
Marinated the beef and threw it in the Joetisserie with the temp between 375 and 400 degrees. Our company was running late so I brought the egg down to around 325. After 30 minutes, I brushed it with butter every 10 minutes until it came up to medium rare temp. Took it off the spit right when the company arrived. Let it rest for 15 minutes and served. One of the best steaks I’ve had and got rave reviews from our company. 

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