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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Seared Beef Tenderloin with Dijon & Herbs. MY BEST
Beli
Posts: 10,751
Ingredients for beef
1 whole beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons Dijon mustard
1 garlic clove, minced
1 tablespoon La Bomba
1 tablespoon EVOO
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
DP's Jamaican Firewalk to taste
1 cup Red Malbec
Preparation
1. Preheat Egg to 650°.
2. Sprinkle beef with salt and pepper & put directly on the grid until perfectly browned & seared. Retire & let rest.
3. Bring Egg temperature down to 400. I do this by closing all vents until desired temp. is reached, then stabilize.
4, Combine mustard, garlic and La Bomba in a small bowl. Rub mustard mixture evenly over beef. Combine parsley, rosemary, and thyme in a small bowl. Sprinkle beef evenly with parsley mixture. Place beef on a pot or pan coated with butter& EVOO and add wine. Cook at 400° until internal thermometer registers 125° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.
For the potatoes I used only butter, paprika & wine....unfortunately with the excitement of the beef...they were left on the Egg to an inedible blackened finish... :pinch:
.........
Will post the salads recipes later.
THE RAWS JL STYLE................
LAVA SEARING........................
RESTING FOR A FEW MINUTES BEFORE SLICING............
YOU DECIDE........ :laugh: ....LOREN FIXED CHIMICHURRI & STROGANOFF SAUCES.....DELICIOSAS !!!!...............
THE ILL FATED POTATOES...... :pinch: .............
MY BEST TENDERLOIN SO FAR............ENJOY!!!!!!!!!!!!!!!
1 whole beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons Dijon mustard
1 garlic clove, minced
1 tablespoon La Bomba
1 tablespoon EVOO
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
DP's Jamaican Firewalk to taste
1 cup Red Malbec
Preparation
1. Preheat Egg to 650°.
2. Sprinkle beef with salt and pepper & put directly on the grid until perfectly browned & seared. Retire & let rest.
3. Bring Egg temperature down to 400. I do this by closing all vents until desired temp. is reached, then stabilize.
4, Combine mustard, garlic and La Bomba in a small bowl. Rub mustard mixture evenly over beef. Combine parsley, rosemary, and thyme in a small bowl. Sprinkle beef evenly with parsley mixture. Place beef on a pot or pan coated with butter& EVOO and add wine. Cook at 400° until internal thermometer registers 125° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.
For the potatoes I used only butter, paprika & wine....unfortunately with the excitement of the beef...they were left on the Egg to an inedible blackened finish... :pinch:
.........Will post the salads recipes later.
THE RAWS JL STYLE................
LAVA SEARING........................
RESTING FOR A FEW MINUTES BEFORE SLICING............
YOU DECIDE........ :laugh: ....LOREN FIXED CHIMICHURRI & STROGANOFF SAUCES.....DELICIOSAS !!!!...............
THE ILL FATED POTATOES...... :pinch: .............
MY BEST TENDERLOIN SO FAR............ENJOY!!!!!!!!!!!!!!!
Comments
-
Morning Beli:
Mighty fine looking hunk of cow!
See you next week!Have a GREAT day!
Jay
Brandon, FL
-
WOW!!! I'm having my first cup of coffee and this is what I wake to. Just fantastic Beli and Loren!! Wish that was breakfast!
Nice job! Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thats a wonderful looking meal Beli
Ross -
Beli great looking loin right there. Getting ready to prepare our Thanksgiving dinner and your pics have got me hungry WAY before dinner.
Cheers,
Wayne -
Beef looks out of this world. Who needs potatoes, just eat more beef! :woohoo:
-
Hey Beli,
Fantastic meal and an outstanding post! You did a great job with both, thanks for sharing.
Gator
-
It all looks great!
-
I am so hungry for Beef ,that looks really good Beli.
GOOD EATS AND GOOD FRIENDS
DALE -
Beli,
What a great lookin' cook. That's the kind of searing I'm striving for.
Questions:
What do you recommend as a replacement for the Malbec? Generally I have cabs, shiraz and merlot at home.
I'd submit your recipe is applicable to other cuts of beef. -
Very, very nice. I like the look of that a lot!
I am going to copy that recipe! -
Beli....wow! That looks and sounds delicious. Fortunately I was able to twist Little Stevens arm (kidding) and procure some Bomba at Nieggra fest. I will have to try the recipe real soon. Gracias amigo.
-
Beli, that looks like a fabulous meal. That filet makes a perfect picture!
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
dang, all that meal is missiing is....well......ah............mewww.ceramicgrillstore.com ACGP, Inc.
-
Nice pics..Where's the smell-a-vision ?
Thanks for the recipe. -
Jay...it was all promptly finished..... :ohmy: ...think my friends starve before coming to my h :laugh: ouse.....
-
Molly.....TKS.....we got this tenderloin from my inlaws...& it only lasted 5 days in the freezer...... :laugh:
-
TKS Ross....The Dijon mustard really adds flavor & the high searing kept it moist
-
Yeap......didn't really miss them...... :laugh:
-
Mi amigo, we had 2 couples for diner...& they were eggstatic.....with the beef..... :P
-
Dale this is a nice beefy cook.......the tenderloin needs a bit of flavor...so the high searing + the Dijon & spices did a great job.
-
Bill...with the tenderloin I'd also like a nice merlot....& yes you could do any other cut of beef...the more marbled the meat the easier for searing. Good Luck my friend.
-
Dale TKS my friend, this Bomba is such a scarce commodity that it almost hurts to use it..... :laugh:...sure you didn't need to use much strength to twist Little Steve's arm.... :laugh:
-
Gracias Faith.......definitely one of my best.....you know...even though we finished quite late at night....I felt just great afterwards...really fulfilled.... :P
-
Welcome buddy..............we'll put another cow on the egg....... :laugh:
-
I know.............the day they come out with it I'll be the first to buy it......can you imagine???? Wowwwwwwwwwwww
-
Beli,
As always thank you for the advise, your recipe is in my cook book awaiting its turn for the the fire. -
Well Wayne a very happy thanksgiving to you my friend
-
TKS Susie......trying to control my appetite for the next few days....... :P
-
Bob...you should see the faces of some of our friends when I start taking photos of the cook just before eating & they are starving..... :laugh:
-
wooow...
thanks for the recepie
I am sure i will make some people happy with it!!!
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum