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Beef tenderloin question
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wocotiger7
Posts: 27
Looking at doing two whole tenderloins Friday evening for my supper club. How do you do yours? I marinade mine in olive oil, fresh herbs, and salt and pepper. I typically sear all sides at 400’, then put on a vrack for 30-40 minutes until I get in internal temp of 130. Pull and rest. Thoughts, or ways you have done differently in the past that have tasted better.
Myrtle Beach, SC
Large BGE, platesetter, cast iron grate, ivation meat thermometer
Comments
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I have made mine similar to above many times and they are always great/
Making one this weekend as well.
Going to cook with just salt and pepper and top with a basic Gremolata after I slice for something different.
Have an Uncle in Law that make a fantastic Christmas Eve Dinner every year. He always uses a coffee rub with hard sear. Not a big fan.Thank you,DarianGalveston Texas -
For normal cooks I like a reverse sear - 225 until 120, rest, and sear at however high I can get the temp before I starve! Never used oil, generally use my favorite rub du jour.XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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wocotiger7 said:Looking at doing two whole tenderloins Friday evening for my supper club. How do you do yours? I marinade mine in olive oil, fresh herbs, and salt and pepper. I typically sear all sides at 400’, then put on a vrack for 30-40 minutes until I get in internal temp of 130. Pull and rest. Thoughts, or ways you have done differently in the past that have tasted better.XL & MM BGE, 36" Blackstone - Newport News, VA
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wocotiger7 said:Looking at doing two whole tenderloins Friday evening for my supper club. How do you do yours? I marinade mine in olive oil, fresh herbs, and salt and pepper. I typically sear all sides at 400’, then put on a vrack for 30-40 minutes until I get in internal temp of 130. Pull and rest. Thoughts, or ways you have done differently in the past that have tasted better.
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@Lowcountrygamecock, give yourself under an hour typically.
Myrtle Beach, SC
Large BGE, platesetter, cast iron grate, ivation meat thermometer
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Thanks
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johnnyp said:wocotiger7 said:Looking at doing two whole tenderloins Friday evening for my supper club. How do you do yours? I marinade mine in olive oil, fresh herbs, and salt and pepper. I typically sear all sides at 400’, then put on a vrack for 30-40 minutes until I get in internal temp of 130. Pull and rest. Thoughts, or ways you have done differently in the past that have tasted better."I've made a note never to piss you two off." - Stike
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What they said....but i pull mine at 120 max. And don't forget the horseradish sauce. Don't try and use the horseradish that has been in your frig since Christmas holidays. Purchase some fresh stuff.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 -
Yno said:For normal cooks I like a reverse sear - 225 until 120, rest, and sear at however high I can get the temp before I starve! Never used oil, generally use my favorite rub du jour.
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
mEGG_My_Day said:Yno said:For normal cooks I like a reverse sear - 225 until 120, rest, and sear at however high I can get the temp before I starve! Never used oil, generally use my favorite rub du jour.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
johnnyp said:wocotiger7 said:Looking at doing two whole tenderloins Friday evening for my supper club. How do you do yours? I marinade mine in olive oil, fresh herbs, and salt and pepper. I typically sear all sides at 400’, then put on a vrack for 30-40 minutes until I get in internal temp of 130. Pull and rest. Thoughts, or ways you have done differently in the past that have tasted better.
Lititz, PA – XL BGE
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I've done the APL with a reverse sear. Lots of steps, but spectacular result. Here's the thread and recipe (I think), with lots of pix.
https://eggheadforum.com/discussion/comment/2246386#Comment_2246386
Be sure to keep us posted!It's a 302 thing . . . -
I did one in a salt crust one Christmas, and I don't recommend it. Crust was table salt and a bunch of egg whites, and its the only thing I've seen bog down my Kitchenaid mixer to a stop. I had to finish the kneading by hand, and was pretty damn sweaty by the time it was finished (so much for the dress shirt/tie).
I used a probe thermometer and nailed the temp okay, and had to admit the presentation is kinda cool; you have to shatter the crust with a hammer and lift the tenderloin out. It was swimming in its own juices (thought it'd be too salty but it was seasoned perfectly). Very tender, very juicy, but no crust on the meat! Tenderloin doesn't have a huge "beefy" taste in the first place, so it was kinda bland without any crust; won't be doing it that way again._____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Botch said:I did one in a salt crust one Christmas, and I don't recommend it. Crust was table salt and a bunch of egg whites, and its the only thing I've seen bog down my Kitchenaid mixer to a stop. I had to finish the kneading by hand, and was pretty damn sweaty by the time it was finished (so much for the dress shirt/tie).
I used a probe thermometer and nailed the temp okay, and had to admit the presentation is kinda cool; you have to shatter the crust with a hammer and lift the tenderloin out. It was swimming in its own juices (thought it'd be too salty but it was seasoned perfectly). Very tender, very juicy, but no crust on the meat! Tenderloin doesn't have a huge "beefy" taste in the first place, so it was kinda bland without any crust; won't be doing it that way again.Thank you,DarianGalveston Texas -
I season with Stubbs Beef Rub and cook direct at 400 at the felt line. Simple and tastes great!Charlotte NC - Large Big Green Egg (2009) w/Nest and Handler
Accessories: PSWoo, Woo, Adjustable Rig, Smokeware Cap and Temperature Gauge -
Sous Vide does the trick for me. Then sear on cast Iron.LBGE, Minimax
Dallas, TX
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