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whole beef tenderloin
Comments
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Dude, you need a new deck of cards
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i have no earthly idea how that texture would take to lo and slo ...may be good.. .maybe i'll get a hanger and a flank steak and do an experiment...won't cost much. ...
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Max,
I just thought about all the beefyness in the hanger.
SteveSteve
Caledon, ON
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We are going to to give this a go for Christmas dinner this year… along with turkey and all the fixings.
I love the origins of this thread!St Marys, Ontario, Canada LBGE -
Highly recommend this basil mayo recipe, it is one of our absolute favorites-
https://barefootcontessa.com/recipes/slow-roasted-filet-of-beef-with-basil-parmesan-mayonnaise
Greensboro, NC -
That's a nice looking tenderloin. Every place in my area doesn't sell them trimmed and they have a huge taper to them. Makes it a pain to handlekeener75 said:We are going to to give this a go for Christmas dinner this year… along with turkey and all the fixings.
I love the origins of this thread! and they -
Did one last night. Boss bought it a while back at HyVee and it was mostly trimmed. I did a couple
minutes work and folded over the thin end and tied it
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This is what i get. Will have to find some you tube vids on proper tying. Backside has the silver skin on too
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That’s pretty much what ours looked like. Partially trimmed. I cleaned a small amount of fat and what not, cut and folded the tail over and removed the side muscle from the large end to create a uniform roast. Takes a couple minutes. I only tied the tail piece and scrunched up the roast when I put it on. No need to truss it like a rib roast IMO. You can almost separate the muscles on the large end by hand. Just use the knife for ease of separation. I just trussed the extra muscle up like a huge fillet and roasted it along with the main course. Great left overs! Good luck and enjoy!poster said:This is what i get. Will have to find some you tube vids on proper tying. Backside has the silver skin on too -
Reverse sear. Setup indirect @225 til about 100 internal. Pull. Rest. Ramp up to scorching hot. Sear on all sides. Check and make sure at least 123-125 (it’s going to rise after pulled). Rest. Cut & serve with whatever sauce/Au Jus.South SLO County
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The APL recipe is also worth trying at least once if you haven’t already. That’s one of his simplest recipes by far, and a real crowd pleaser."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Yep, 2nd the APL recipe. Though at the recent average Publix prices of ~$120 per tenderloin I think I'll sit this year out.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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yup, strong 4th for the APL method.
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We did the APL recipe last year and loved it.
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Do this ... complete with pictures:
Tenderloin — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Thanks @JohnInCarolina for reminding me that I have the APL Serious Barbecue book and haven't tried a single recipe out of it yet!
This will definately be the first. Looks simple enough and I have all the ingredients already.
It will be a hectic day and I will try to document the process to share with y'all.
@Wolfpack that basil mayo looks like a winner. Gonna try that too!
Thanks for the inspiration!
St Marys, Ontario, Canada LBGE -
The tenderloin is the only recipe in the APL book that I’ve tried. I told my wife last night we needed to cook more from that book.
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Hey all. Found this thread right before I was going to ask. Just picked up one of the last whole tenderloins Costco had. It’s about 8lbs and after looking at the APL book, I don’t see any reason to deviate. Can anyone give me a time estimate? It’s pretty uniform at 8lbs and I’ll fold in the tail. Plan to sear and then go at 325ish for the remainder. Trying to get an idea on time so I don’t get yelled at. Thanks for any tips.
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My favorite APL recipes from Serious Barbecue
Pork Tenderloin with Rosemary and Peach Preserves
Hatch Green Chile Chicken
Asian Pork Meatball Skewers
Grilled Shrimp Cocktail
I just gave a copy of that book to a relative for Christmas.Plymouth, MN -
Yep that pork tenderloin recipe is killer. Totally forgot about it.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Merry Christmas!!!
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Thanks to all that suggested the APL Whole Beef Tenderloin suggestion… it was a Hit!
Merry Christmas!!St Marys, Ontario, Canada LBGE -
Yep we did our APL tenderloin lasts night and it was fantastic. Now I have to figure out how to reheat the leftovers today for lunch without drying it out. Any suggestions? My plan was to wrap it in foil with more of the glaze and reheat in the oven at 350.
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Do you have a sous vide unit? That's always the best approach, in my experience. If you don't, you can go with a poor man's version of this where you just put it in a bag and drop it in some very hot water.Lowcountrygamecock said:Yep we did our APL tenderloin lasts night and it was fantastic. Now I have to figure out how to reheat the leftovers today for lunch without drying it out. Any suggestions? My plan was to wrap it in foil with more of the glaze and reheat in the oven at 350.
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Same boat. Standing by for recipes/ideas. All I came up with so far is steak and eggs.Lowcountrygamecock said:Yep we did our APL tenderloin lasts night and it was fantastic. Now I have to figure out how to reheat the leftovers today for lunch without drying it out. Any suggestions? My plan was to wrap it in foil with more of the glaze and reheat in the oven at 350.Plymouth, MN -
It makes great steak and eggs. Did that last time.
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Steak and eggs, with onions.
Thin slices with fried potatoes and onions. (I am starting to see a pattern)
Philly style sammiches with peppers and, um, onions.Clinton, Iowa
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