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Christmas Beef Tenderloins
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npgoulding
Posts: 5
I'm being brought back in town for the third year in a row on tenderloin duty for mama's Christmas party. Each year I've been handed two tenderloins with high expectations of me, so I'm always a little nervous given the price and number of people at the party. Past two years I've gone in without too much thought given time pressures. Tied the end, rubbed in olive oil, seasoned with salt and pepper and grilled direct at 400 - 425, flipping once for about 45 minutes. I think my final temps were 123 and 125 degrees. Came out delicious and I barely got to eat any of it.
Having been informed in advance this time, I have more time to think about it, which is good because this is one piece of meat I don't think I have any idea what I doing with.. Any good/safe tips on a large egg? Wondering about seasoning, temp, flipping. When I'm grilling a strip or filet, I normally sear at about 650, kill the heat and cook at 350 till medium, medium rare. Nervous to incorporate a sear for the party though, don't want to overcook.
Having been informed in advance this time, I have more time to think about it, which is good because this is one piece of meat I don't think I have any idea what I doing with.. Any good/safe tips on a large egg? Wondering about seasoning, temp, flipping. When I'm grilling a strip or filet, I normally sear at about 650, kill the heat and cook at 350 till medium, medium rare. Nervous to incorporate a sear for the party though, don't want to overcook.
Comments
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Welcome to the forum. For tenderloins and any big pieces of meat, I'm a big fan of the reverse sear. Use indirect heat and go about 250/275 til you're 10 degrees of your final desires temp. Then pull the platesetter, get the temp of high and sear for a couple minutes.
Good luck!Milton, GA
XL BGE & FB300 -
Good advice from GoooDawgs. Google or you tube ‘reverse sear beef tenderloin’. You will get a bunch of hits. There are also a bunch of good rubs for beef. You might try buying a few Filets and do a test run reverse searing and try out a few rubs (I like Dizzy Pig Red Eye Express and Cow Lick - but there are a ton out there or you could make your own)
Here is a good link - just do it on the egg instead of the oven, and sear over raging hot coals
https://www.seriouseats.com/recipes/2014/12/slow-roasted-beef-tenderloin-recipe.html
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
PSA with Tenderloin, like prime rib, should be served with horseradish and or horseradish sauce. Purchase fresh horseradish....do not try to serve that stuff that has been hiding in the back of the fridge for months....regardless if it is nearly fulll. Ok...got that off my chest. Looking forward to pictures. Cheers!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:PSA with Tenderloin, like prime rib, should be served with horseradish and or horseradish sauce.
AmenColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum. -
Last one cooked on the BGE, I smoked it low and slow with pecan and used a rub called Gunpowder.
Best tenderloin I have ever tasted in my life.
I make my own Bleu Cheese and Sriracha sauce/dressiing for sammies utilizing Hawiian King Rolls.
Works out fairly well in the processing of leftovers.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
APL has a recipe for beef tenderloin using Worcestershire and honey. It’s a winner every time. Several people here have done it."I've made a note never to piss you two off." - Stike
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Thanks guys, I'll keep this all in mind and I'll let you know how it goes. My only thing is I don't have a set up for indirect.
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The plate setter will be your most important piece of equipment. Most everything else can be rigged.
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If you can't do indirect it will be hard to do a two temp cook (forward or reverse sear). Maybe the best advice any of us can give you is "don't fix what ain't broke". It sounds like you've hit home runs in past. And direct grilling at 400+ gives a decent char to the outside.
If you do choose to do a reverse sear, just know that it is very easy to overshoot your target internal temp in the quest for the perfectly seared crust.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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First thing that came up when I searched--is this the type of equipment we're looking for? And if so, do you just set the griddle on top of it then? I appreciate the advice.
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Realized I didn't post the link haha. https://www.katom.com/632-PRM349.htmlgclid=Cj0KCQiA6JjgBRDbARIsANfu58FzUyHO8bFMGLNVsg2eIuXK4t6kYjY2re0_wiXyrQgFgkjs9CtjypYaAi-LEALw_wcB
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Your link goes to a dead page. This is what @GrillSgt was referring to:
https://biggreenegg.com/product/conveggtor/
Large BGE
Neenah, WI -
I used to use a placesetter then remove and sear... one year I got lazy and set the egg to 350 with no placesetter, charcoal all in the back and tenderloin in the front, once the internal temp got to 85 I rolled it over directly above the charcoal and kept turning 1/4 turn every 15 minutes. It came out a perfect medium ...Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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You can always do a wellington.
Make ahead of time, cooks easily, everyone loves it, and it pisses off jackwad sticker-loving dimwits. -
oh deer.
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I do individual wellington from the small part of the tenderloin... a meal that needs a comeback!! love a good wellington!!!Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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Won't be able to get the deflector for this go around but I certainly will make the investment and give it a try on Christmas. Going to try smoking a turkey for the first time then. (no risk involved because we will have two other turkeys, this will just be for the hell of it)
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st¡ke said:You can always do a wellington.
Make ahead of time, cooks easily, everyone loves it, and it pisses off jackwad sticker-loving dimwits.
"I've made a note never to piss you two off." - Stike -
Had a little name change here guys--npgoulding.
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I've used reverse sear with consistent great results as well. Simple seasoning.
Re: Horseradish - ATOMIC. I ran into this stuff at a good Steak House right as a local fresh producer shut down. Can find a huge jar of it at Smart and Final for around 4 Bucks. Good stuff.
https://www.amazon.com/Atomic-Horseradish-Extra-Hot-Jar/dp/B00LMKNUOK/ref=sr_1_2_a_it?ie=UTF8&qid=1544113229&sr=8-2&keywords=atomic+horseradish
MUCH cheaper at Smart & FinalSouth SLO County -
Mama's handling the horseradish and everything else for her party, I'm just on the meat.
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I call cop out on this. Gotta have horseradish with enough bite. Even if you tame it down with sour cream, it will have better flavor.
Meat AND spicy things should be your domain.
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