Whole Beef Tenderloin

Same recipe as @SmokeyPitt but a different thread:

https://eggheadforum.com/discussion/1210685/serious-barbecue-adam-perry-lang-whole-beef-tenderloin-with-worcestershire-sauce/

APL all the way. Doing the same Sat 

I don't think you need the placesetter. Sear at about 500F. Cook at about 300F. You'll have to pull it and close down the vents to drop the temps. Should take 15-30 minutes or so.

jwc6160 said:

dmourati said:

I don't think you need the placesetter. Sear at about 500F. Cook at about 300F. You'll have to pull it and close down the vents to drop the temps. Should take 15-30 minutes or so.

Great thanks. What do you think total time would be for a 5lb cut?

That will depend on a variety of factors.  It's not the weight, per se, it is the thickness (although they are obviously related).  It also depends on whether you put it straight on the egg from the refrigerator - or let it warm up on the counter to room temp before cooking.  Another factor is how long you sear it and get it warming up on the inside during the sear. 

If it's 70 degrees when you put it on and sear it on 4 sides for 2 minutes each it may be 90+ degrees when you are done searing.  Then it will take 10-30 more minutes at 300 when you put it back on.

If it's 33 degrees when you put it on and sear 4 sides for 1 minute, it may only be 45 degrees when you are done searing.  It will probably take 30-60 minutes at 300.

Also recognize that most tenderloins are not uniformly thick so the slices from the thick end will be more rare than the slices from the skinny end.  This is not a bad thing because most crowds have some people who want medium rare and others who want medium or whatever - so I play that to my advantage and slice from the appropriate region for guests and they seem to appreciate that.

jwc6160 said:

Thanks everyone. I may try this. One question. I think I do a pretty good job egging for the most part but I am terrible with steaks. We don’t eat them a lot so it isn’t a huge deal, but I just don’t have the feel for it. My question. After the initial seer in the recipe, should I drop in the place setter? This would probably give me a bit of a crutch in getting the temp right. If not, do I just remove the meat for a few minutes and close the gates a bit until the temp decreases? What dome temp should I be aiming for? Thanks again. 

I typically do drop the platesetter in.  It's a large thermal mass, and so it helps drop the overall temp to where you want it for the roast phase pretty quickly.  

I try to roast at around 250.  If I recall you should plan for about an hour to 90 minutes in the roast stage, for a 5-lb tenderloin.

YukonRon said:

Kings roll sliders with a bleu cheese with a garlic infused sriracha sauce is an excellent way to burn through all the leftovers.

That’s how you do it!

No one posted pics.  Until corona i never ever seen a whole beef tenderloin.  Now thats all the meat left in the store

YukonRon said:

@gmanrva


Bleu cheese recipe:

Garlic infused sriracha:
Buy some garlic juice in the seasonings section of your grocery store.
Add to sriracha until you get the flvor profile you seek.
We like a lot, so I will not suggest our mixture.

When the bleu cheese dressing is done, add the sriracha/garlic blend to taste.

Pretty easy.....pretty good.

All you need to know about this bleu cheese recipe of Ron’s is that @caliking just wanted to eat it straight up at the last Butt Blast.  

YukonRon said:

@gmanrva


Bleu cheese recipe:

Garlic infused sriracha:
Buy some garlic juice in the seasonings section of your grocery store.
Add to sriracha until you get the flvor profile you seek.
We like a lot, so I will not suggest our mixture.

When the bleu cheese dressing is done, add the sriracha/garlic blend to taste.

Pretty easy.....pretty good.

Thanks, can't wait to give this a go!!

REVERSE SEAR???  Why would anyone not suggest this?

SonVolt said:

I made the APL recipe over the weekend. Amazing. The Worcestershire-based glaze was to die for.  I usually don't get great color on tenderloin b/c of its leanness, but the honey in the glaze really helps aid in the browning. 

Beautiful!