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So what have you wanted to make?

Mainegg
Mainegg Posts: 7,787
edited November -0001 in EggHead Forum
But haven't tried it yet? I have a whole beef tenderloin in the freezer but I am not sure what I want to do with it yet. I will have to use it soon and was thinking about this weekend. Wellington is kind of obvious so any ideas for something different? or should I slice it thick and grill it with a nice finishing sauce? No fest goers need answer :angry: LOL just kidding :blush:
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Comments

  • BENTE
    BENTE Posts: 8,337
    this sounds easy enough and it is fest food ;)

    sorry you can't make it:::

    Beef, Tenderloin, Roast, BobbyQ


    INGREDIENTS:
    3 Lbs Beef Tenderloin
    1/2 Cup Dizzy Pig’s Raising the Steaks Rub or Cowlick Steak Rub



    Procedure:
    1 Generously coat the tenderloin with the rub and let it sit for half an hour. Sear on the BGE at 650°F. for about 1 minute on each side or a total of 4 minutes. Close down the BGE with the tenderloin still on, and watch until the temperature drops to about 350°F. I finished roasting until the internal temperature was 140°F and then I pulled it and rested it for about 10 minutes before slicing and serving.


    Servings: 1

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: Bobby Cresap (BobbyQ)

    Source: BGE Florida Eggfest '06, BobbyQ

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Mainegg
    Mainegg Posts: 7,787
    That sounds good and sure is about as simple as you can get. I think I have a few twice baked potatoes in the freezer too and those would go well with it. if you bake those ahead and freeze them they need to thaw on a paper towel or they are soggy. I reheat on the egg on a pizza screen. add a little grated cheese and they are good as fresh! a little grilled asparagus and there is Saturdays supper! cool one night down!
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  • lowercasebill
    lowercasebill Posts: 5,218
    what have i wanted ....which means i have not...so this is an idea and not tried!

    thick 2 1/2 inch slice of filet mignon. seared quick and set aside,,

    mashed white and sweet 2/3 white 1/3 sweet

    taters piped decoratively on a hickory plank and filet placed on plank and back on the egg at 400 till taters have a bit of char on the piped peaks [hopefully the meat will be at the right temp

    kind of like chateaubriand..egg style like steve martin said
    '' those french,,, they have a differnt word for everything ''

    dressed with chiffonade of sage on the meat and parsley on the taters..

    all then french words form a guy that struggles with english.. must be the wine

    you got mail
    bill
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  • JalopyBob
    JalopyBob Posts: 175
    Well, if that tenderloin was mine, I would marinate it in Lawry's garlic and pepper marinade for 4 to 6 hours. It would then go on the egg at about 300-325F until reaching medium rare or medium. Then it would get sliced into nice thick slices. I would use Jack Daniels chips for some nice light smoke, but would be careful not to oversmoke a nice tenderloin.
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  • Grillmama
    Grillmama Posts: 194
    mine seem so simple.

    Stuffed Fritos

    Grilled romaine

    we were talking about grilling a London Broil which we have never done on the egg

    I want to do chili in a d.o. this winter I usually do it in the crock pot

    the list is endless.......
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  • Mainegg
    Mainegg Posts: 7,787
    I wonder how the tenderloin would hot tub? We like rare and that would be a quick cook that is for sure!
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  • Mainegg
    Mainegg Posts: 7,787
    Oh Grillmama if you have not done the romaine you have to try it! just cut down the center the long way, drizzle with Italian dressing and grill till it just starts to go limp. grate a little Romano cheese on top and I chop it up a little to make it easier to serve if there are more than 2 of you. it is to good!
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  • Grillmama
    Grillmama Posts: 194
    I know... It just seems that the timing hasn't been right for it....

    I'll do it sooner or later.....
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    I know you said now fest goers but BENTE answered..

    Steak Au Poive

    smash fresh garlic clove & rub both sides of steak
    sprinkle with kosher salt
    coat both sides with coarse cracked black pepper
    splash of evoo in HOT stainless skillet
    sear both sides of steak
    put pan/steak in preheated 400* oven till desired doneness
    remove steak to plate
    tbsp whole butter into pan,
    add few chopped shallots and a tbsp canned green peppercorns
    deglaze with couple oz booze (cognac is traditional)
    add a half cup heavy cream - reduce by half
    spoon green peppercorn/cognac cream sauce over steak
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  • Mainegg
    Mainegg Posts: 7,787
    HMMM do you guys hear that??? I know it is a full moon out but there seems to be a WOLF baying at the moon tonight?? HMmm I can't hardly hear him though... :( LOL
    (that does sound gooood! :blush: )
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  • BENTE
    BENTE Posts: 8,337
    that sounds good here is how i make them:::

    Potatoes, Baked, Twice, Bente


    2 Baked Potatoes split in half
    1 cup Cheese
    1 cup Leftover Pulled Pork
    1/2 cup Sour Cream
    3 tbs butter
    salt and pepper



    1 scoop out insides of potatoes put in a bowl add rest of ingredients except half of the cheese and mix well
    2 mix together topp with cheese
    3 cook indirect at 375 for 40 min until the cheese in melted


    Recipe Type
    Side Dish

    Recipe Source
    Author: T Bente

    Source: Made it up



    DSCN0276.jpg

    never had leftovers so not sure how to do that :blink: :pinch: :whistle:;)


    will miss meeting you in atlanta was hoping you could have made it :(

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • momcooks
    momcooks Posts: 247
    I still have yet to do an overnight cook or a pizza. I'm not as adventurous as most of the people on here. Hopefully I'll be brave and broaden my horizons.
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  • fishlessman
    fishlessman Posts: 34,967
    i might try this on the smaller end of the tenderloin
    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=418012
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Essex County
    Essex County Posts: 991
    Wednesday's NY Times had a bunch of stuffed pepper recipes in the food section. I made the Beef and Almond Stuffed Poblanos With Salsa Verde that night. Now I want to make the Gruyère-Stuffed Roasted Red Peppers With Raisins and Olives.

    Paul
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  • Mainegg
    Mainegg Posts: 7,787
    That sound good Paul. I love raisins and olives and hubby picks them out :( I always feel bad But you really can't add them after and make it taste right LOL
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