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Really Great Beef Tenderloin Ideas Needed

Spring Chicken
Spring Chicken Posts: 10,255
edited November -0001 in EggHead Forum
My Sweetie's sister is coming for a visit and she likes Beef Tenderloin. I really want to impress her with the Egg's ability to cook anything well.[p]Any ideas and suggestions would be deeply depreciated.[p]Spring "Agony Of The Feet" Chicken
Spring Texas USA
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Comments

  • galoot
    galoot Posts: 69
    Spring Chicken,
    I made a pepper crusted tenderloin like this recently and it was a "keeper". Topped with goat cheese and roasted red pepper ancho salsa with cilantro garnish, a grilled portabella and roasted tomato on the side.
    <img src= http://i188.photobucket.com/albums/z14/bgeboy/IMG_0315.jpg&gt;
    Looks fancy but by making the salsa hours before it was really easy. Only thing I'd do different is to Trex the meat next time; and there will be a next time...

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  • Spring Chicken
    Spring Chicken Posts: 10,255
    Smoke2much,
    That looks PLUMB delicious. I haven't given thought to doing it T-Rex style but now that you mention it...[p]Thanks.[p]Spring "Beefeater" Chicken
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  • bobbyb
    bobbyb Posts: 1,349
    Leroy,
    I did the recipe at the link a week or so ago, and I thought it was good. Seared in a cast iron skillet, then transferred the skillet and all to the egg. I have a side burner next to my egg now(thanks to a suggestion from tjv) which makes the process easier.
    Bob
    [ul][li]http://www.sallys-place.com/food/recipes/entrees/tenderloin_madeira.html[/ul]
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  • tmEGGer
    tmEGGer Posts: 92
    Spring Chicken,[p]I just did one last weekend. I coated with olive oil, Dizzy Pig Shakin the Tree (lemon pepper), kosher salt and pepper, fresh rosemary and thyme. Seared, then roasted at 300 indirect until 120 inside. I let it rest about 10-15 minutes, sliced, reseasoned and drizzled EV olive oil and a squeeze of lemon. It was a crowd pleaser.[p]
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  • Clay Q
    Clay Q Posts: 4,486
    Spring Chicken,
    I like marinated tenderloin, a favorite is Teriyaki tenderloin steaks. 4 hours in a ziplock with Soy Vay Veri Veri Teriyaki marinade and your ready to grill. Kikkoman makes a good teriyaki marinade also. I grind in a little extra black pepper to give some zip.
    Tip; the sugars in the marinade tend to burn easily so be mindfull of that. I have roasted tenderloin indirect at 400 with very good results. A little hickory smoke works good also. Texas rice and fresh tomatoes on the side. Serve with merlot at 47.3 degrees F.
    Clay
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  • irishrog
    irishrog Posts: 375
    Spring Chicken,
    beef Wellington, it's very hard to beat if you do it right. There is a recipe of mine in the archives but I am not technical enough to post the link. Email me direct if you have any queries, Roger

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Spring Chicken,
    Maybe not great, but I keep it simple. EVOO, Kosher Salt and fresh ground black pepper. Room temp for 1 hour. Sear about 700. Take off, put plate setter in. Roast until about 120-125. Rest for 10 minutes.
    Sometimes I sautee some Shitake Mushrooms in White Wine and Jack Daniels for a sauce if someone wants that.
    Good luck.[p]
    Mike
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  • TRex
    TRex Posts: 2,714
    btsear1.JPG
    <p />Spring Chicken,[p]I'm with CWM. I like to keep it simple with big chunks of expensive beef. Salt, pepper, a hot sear and a 350-400 degree roast. Pull at 125 and rest for 10 minutes prior to slicing. One thing I have done is make a balsamic vinegar reduction and either baste with the reduction or use as a finishing drizzle.[p]Serve with a twice-baked potato - mmmmmm.[p]btplated1.JPG[p]Good luck,[p]TRex
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    Jason,[p]One has to wonder if you ever eat hot dogs.[p]Rich
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  • Spring Hen
    Spring Hen Posts: 1,578
    Hi Jason,
    Do you remember about how long it took to get it to 350 - 400 roast? It looks fantastic! I have a good idea...you can cook that for us in Atlanta...hee...hee.....
    See ya soon.
    Judy
    Judy
    Covington, Louisiana USA
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  • TRex
    TRex Posts: 2,714
    Judy,[p]Check out the link below. After resting 20 minutes on the counter after the sear, that 6-pounder took a little less than an hour at 350 roasting direct to get to about 135 internal. I typically don't cook them that "done," but we had some picky eaters for guests that night. To get to 125 internal I would estimate probably 45 minutes or so, maybe less maybe more, depending on the total weight.[p]See you and Leroy in Atlanta! [p]TRex

    [ul][li]Beef Tenderloin[/ul]
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  • TRex
    TRex Posts: 2,714
    Morro Bay Rich,[p]Do Beanie-Weenies count?
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    bobbyb,
    I've never done a pan sear. But I've got cast iron skillets, dutch ovens and griddles that will do the trick. I'll keep that in mind.[p]Thanks[p]Spring "Searing Hot In The Spring Branch Of Lawn Ranger Tools" Chicken

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  • Spring Chicken
    Spring Chicken Posts: 10,255
    NutmEGGer,
    That sounds simple enough, even for me. But I would need to cook to a much higher internal temp. [p]Thanks[p]Spring "Rare For Me And Well Done For Everyone Else" Chicken
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    ClayQ,
    That sounds more like a pork tenderloin. I'm doing a beef tenderloin, and I think she likes it without the marinade flavor.[p]Thanks[p]Spring "Fix'n To Soak In Some Barcardi Marinade This Afternoon" Chicken
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    irishrog,
    Never cooked a beef wellington. Not sure I've even eaten one. I'll do a search and see what one looks like. [p]Thanks.[p]Spring "Once Owned A Pair Of Wellington Boots" Chicken
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    Car Wash Mike,
    Sounds simple. Simple is "In" right now at the Chicken Ranch. I would have to go higher on the enternal temp though.[p]Thanks.[p]Spring "The Simpler The Better" Chicken
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    TRex,
    Looks like Spring Hen is already asking questions, so she must like your plan. I'll defer to her since it's her sister I'll be cooking for.[p]Thanks[p]Spring "One Question With Lots Of Answers" Chicken
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  • NCEgger
    NCEgger Posts: 67
    Spring Chicken,[p]This recipe is incredible. I don't know if you have enough time for the marinade. I have done it only a couple hours before cooking with great success.[p]Good luck.
    [ul][li][url=http://TenderloinRecipe.jpg]http://TenderloinRecipe.jpg[/url][/ul]
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  • NCEgger
    NCEgger Posts: 67
    ncegger,[p]Another try on the image.[p]TenderloinRecipe.jpg
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  • NCEgger
    NCEgger Posts: 67
    ncegger,[p]Yet another try. Third time is a charm. [p]TenderloinRecipe.jpg
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    ncegger,
    Thank you. I'll add it to the list.[p]Now it's a matter of trying one of them. Maybe ALL of them, because they all sound great.[p]Spring "Is Being Up At Midnight 'Up Early or Up Late'" Chicken
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