Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beef Tenderloin

Options
jharv
jharv Posts: 8
edited November -1 in EggHead Forum
Never cooked one on my Egg. Any ideas?
· Share on FacebookShare on Twitter

Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Options
    This is one way.

    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
    · Share on FacebookShare on Twitter
  • mule
    mule Posts: 152
    Options
    There are lots of ways, but I cooked 2 of them at Thanksgiving and they were very easy to do and they turned out great !!!
    I coated them with EVOO , kosher salt and Cowlick. I did them direct at 350 on my cast iron grate. I pulled one at 120 and one at 140 and they were perfect.
    I think the main thing is just don't overcook them!!

    Good luck

    mule
    · Share on FacebookShare on Twitter

Categories