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Beef Tenderloin - Guest Cook
Misippi Egger
Posts: 5,095
This weekend we made the 6 hour drive to Hot Springs, AR to see our new grandson. The Princess (wife, Jana) volunteered me to cook for everyone Saturday night, so I picked up a Prime tenderloin on sale at The Fresh Market for $11.99/ lb. Saturday afternoon I trimmed it up, saved a few filet steaks for my stepdaughter and sil, then marinaded it following the "Drunk & DIrty" recipe from RichardFL.
Slow cooked, then a reverse sear and it was perfect. :woohoo:
I also cooked Hot Crash Potatoes (from the Pioneer Woman website):
While the tenderloin rested after the cook, I "blistered' some EVOO/herbed asparagus:
My son-in-law (olemissrn on the Forum) commented on how much easier it is to cook a meal on someone else's Egg rather than dealing with a gasser or charcoal grill.
HOW TRUE !
The final plated pic:
Oh yeah, almost forgot - the reason for the trip. :ohmy:
It's been quite a LONG time since I have fed, burped, and dealt with 'down there' on a 5 day old baby.....
Thanks for looking.......
Slow cooked, then a reverse sear and it was perfect. :woohoo:
I also cooked Hot Crash Potatoes (from the Pioneer Woman website):
While the tenderloin rested after the cook, I "blistered' some EVOO/herbed asparagus:
My son-in-law (olemissrn on the Forum) commented on how much easier it is to cook a meal on someone else's Egg rather than dealing with a gasser or charcoal grill.
HOW TRUE !
The final plated pic:
Oh yeah, almost forgot - the reason for the trip. :ohmy:
It's been quite a LONG time since I have fed, burped, and dealt with 'down there' on a 5 day old baby.....
Thanks for looking.......
Comments
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Congrats!
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Thanks.
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Congrats Clark beautiful grandson and the foods not too shabby either
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Congratulations Clark, I love babies. Very nice looking cook too.
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Thanks, Pat. He weighted just over 7# in that picture. TINY ! :ohmy:
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the tenderloin or the baby?? :laugh: :laugh:
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I LOVE grandbabies, cause you can give them back to Mom when they cry or get, you know, stinky. :laugh:
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Great looking meal. The recipe was just passed along from the originator.
Beef, Tenderloin, Whole, Drunk & Dirty
INGREDIENTS:
2 Lbs. Beef Tenderloin
1 Cup Soy Sauce
½ Cup Bourbon
¼ Cup Worcestershire Sauce
2 Tbs. Brown Sugar
½ Tbs. Ground Ginger
4 Whole Cloves Garlic, Minced
2 Tbs. Black Pepper, Course Ground
1 Tsp. White Pepper
¼ Cup Oil, Canola or Corn
¼ Cup Water
Procedure:
1 At least 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients in a lidded jar. Place the tenderloin in a Plastic bag or shallow dish and pour the marinade over the meat. Turn the meat occasionally if needed to saturate the surface with marinade.
2 Prepare the smoker for Barbecuing, bringing the temperature to 200 to 220.
3 Remove the tenderloin from the refrigerator and drain the marinade, reserving it. Cover the Tenderloin thoroughly with the Black Pepper first, then the white pepper. Let the tenderloin sit for 30 minutes
4 Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked. If you plan to baste the meat, pour the other half of the marinade into another saucepan and stir in the oil and water. Bring the mop mixture to a boil over high heat and boil for several minutes. Keep the mop warm over low heat.
5 In a heavy skillet, sear the meat quickly on all sides over high heat. Transfer the tenderloin to the smoker and cook for 1.5 to 2 hours, mopping every 20 minutes in a wood burning pit, or as appropriate for your style of smoker. The meat is ready when the internal temperature reaches 140 to 145. Be careful not to overcook since tenderloin is best rare to medium-rare.
6 Bring the reserved portion of marinade to a boil, and boil for several minutes, until marinade is reduced by one-fourth. Slice the tenderloin and serve topped by spoonfuls of sauce.
Recipe Type
Main Dish, Meat
Recipe Source
Source: Smoke & Spice
RhumAndJerk -
Got me !
The tenderloin trimmed down to about 4-5 #, so I guess I meant the baby. -
Try this again.
That's a pretty great reason for a visit Clark! Really great meal, bet that was tasty!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 -
Clark,
Congrats on the grandbaby and great cook!
SteveSteve
Caledon, ON
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Thanks, RIchard.
I have doubled it every time I have cooked it, 'cause I have used about 4# tenderloins- feeds 8 people easily.
Changes:
I use Light Soy sauce and have not needed to add salt later.
Pretty much follow the directions to a T, except I pull from the Egg when the internal temp reaches 120*. I then get the Egg up to 500-600* and carefully (with gloves on) sear it for 1 minute on each of the four 'sides'. Then rest under foil for 8-10 minutes. - Perfect medium rare.
The sauce is an awesome addition. :woohoo:
Also, with the fire already hot, it is easy to char some Romaine or 'blister' some asparagus while the meat is resting.
Thanks for posting such a great "go to" recipe... -
They were impressed. I gave Chris (SIL) the printed recipe and they are going to cook it for some friends soon.
I just HATE they are so far away. 6 hours each way (back roads) is a tough weekend trip. -
Baby, oh baby - what a sweetheart! The food looks delicious, but the picture of the baby is the best of all...
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Congrats and Looks good. I have a tenderloin from The Fresh Market just waiting for a good occation. You look like you found one.
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Thanks, Steven.
Hey, it's not NEARLY as complicated as those fantastic Indian curry cooks, but for a good ole Southern boy, it was great ! -
Thanks, elzbth ! We think so, but then we are pretty partial!
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This recipe is "da bomb". I have cooked it 3 times, for 6-8 people dinners and the reviews are raving!
I have several other tenderloin recipes, but I'm afraid to change, know what I mean! -
Clark, great looking food and and even better looking grandson. What's his name, this future egger?
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Thanks, Terry.
"Emmett Sharp Cauthen"
This is our second grandson and the first one ( 2 yrs old) has a brother due in October. -
:laugh: :laugh: :laugh: Great cook Buddy!The chap looks fine!
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Clark, that's a fabulous cook to celebrate seeing baby Emmett
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Emmett Sharp Cauthen.....got a real good ring to it. A real manly name, Clark. Congratulations once again.
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Clark, first of all Felicidades!!! for your new grandson & a gourmet deli looking meal
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Clark I don't know what is better the meal or the precious baby.Everyone was a winner and that had to be a great evening!!
GOOD EATS AND GOOD FRIENDS
DALE -
You did your duty Clark. Good going.
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Great post Clark
Ross -
Clark...The food looks wonderful! However, that last pic is the winner!! Congrats on the new Grand Child...enjoy every moment!
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Great post Clark. I must admit I started swallowing more while reading about the meat and cook and pic's. :P
Congrats on the new arrival. Blessings to you all. Tim -
Thanks, Hoss.
Future 4th generation Egger! And Ole Miss fan. :woohoo: :woohoo: :woohoo:
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