whole beef tenderloin

Andy Meehan,
basically, you can t-rex it with great results. .. [p]first, if it is a whole tenderloing with the narrow "tail". .tuck that tail up and tie it to the roast so that you have uniform thickness from one end to the other (you butcher may have trimmed it so that it is already uniform thickness and this doesn't matter). .. [p]as far as treating it, you can simply rub it with olive oil, salt and pepper. .. or you can go with a rub like dizzy cowlick or raising the steaks, or with an herb treatment like herbs de provence, or with garlic (just don't do it all, pick one, they are all great). ... [p]get your egg up to 750degrees plus. . .put the tenderloin on the grid direct, turn it every 90 seconds or so till it is seared all the way around. ..remove it, and put your plate setter in with grid on top and let the egg get down to around 350 - 400 degrees .. .put the tenderloin back on to finish. .. keep a close eye on the internal temp. ..even though a whole tenderloin may weigh around 6 -8 pounds, it won't take long to cook (around 45 minutes or so, cause its not that thick in the middle). . .pull it when its 125 in the middle for medium rare center. .. tent it with aluminum foil for about 15 minutes prior to carving. .. HTH .. .

I have done a tenderloin a number of ways, but the last one I did was a little easier with this method.  First I get the tenderloin from Fresh Market and they tie and trim it for you.  The change this year was using the Blackstone to sear the meat at the beginning for about 8 minutes rolling the roast on the grill at about 650 degrees.  I had the egg set up indirect at 350 degrees and moved the roast to the egg.  The roast was 8 pounds and it took about 40 minutes to get to the desired 125 degrees.  I then removed it wrapped in foil for about 20 minutes before carving and it was perfect medium rare for the majority and closer to medium at one which worked for some guests.  A little horseradish and/or bernaise and it was fantastic!  The cabernet helped too.!

I have done a tenderloin a number of ways, but the last one I did was a little easier with this method.  First I get the tenderloin from Fresh Market and they tie and trim it for you.  The change this year was using the Blackstone to sear the meat at the beginning for about 8 minutes rolling the roast on the grill at about 650 degrees.  I had the egg set up indirect at 350 degrees and moved the roast to the egg.  The roast was 8 pounds and it took about 40 minutes to get to the desired 125 degrees.  I then removed it wrapped in foil for about 20 minutes before carving and it was perfect medium rare for the majority and closer to medium at one which worked for some guests.  A little horseradish and/or bernaise and it was fantastic!  The cabernet helped too.!

Holy zombie thread Batman!