whole beef tenderloin

Retread · June 2010

I have a 6lb. tenderloin. Using a place setter, how long will it take at 400-450?

Richard Fl · June 2010

Here is one method.

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

Little Steven · June 2010

Retread,

I like to trim the silverskin, cut off about three inches on the thin end. Coat the whole thing in ground fresh garlic and ground pepper. Get the egg to 600*, douse the tenderloin with Drambuie, sear and roll. Close the vents down after it is well seared and cook until 120* in the thick end and about 140* in the thin end. Rest and slice thick.

Steve

thirdeye · June 2010

Welcome to the neighborhood.

That's kind of hot... A tenderloin is like a prime rib, you don't need to cook it, just warm it up. I start mine off about 250° pit temp, with some kind of a heat shield. When it gets to 90° or 100° internal, I remove it and ramp up the cooker to about 325° or 350°. Then I finish it with a raised direct set-up.

whole beef tenderloin

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