beef tenderloin

sorry, thought you were cutting it into filets.

you have a thermapen? that thing should be taken to maybe 125-128 internal and allowed to rest 15 to 20 minutes.

you can do it as a wellington, but that's a lot of work.

i would consider cutting it in half and doing each like a chateaubriand roast. pan sear each to develop a nice carmelized exterior (nothing but salt and maybe pepper). that way you would have four "ends" for those that like them, and plenty or rare/med-rare interior.

i frankly would not marinate or do anything other than salt, pepper, and some extra oak for rustic smoke. after that, maybe a pan sauce (from the fond in the pan). red wine pan sauce always a hit, but i also really enjoyed a bleu-cheese (roquefort) sauce (with mushrooms and a bit of onion)i made once from a little mayo and a lot of cheese warmed til semi-runny.

a here's a small one, just under a two-pounder. the pic on the plate with sauce isn't my best photo, ignore the liquid from the meat.





admittedly, the sauce isn't picturesque either, but it is fantastic.

because i know at least one person is expecting me to trot this out again, here's the wellington. this pic is second only to CWM's onion burger in how many times it has been posted...







that sauce (red wine reduction) is as good or better than the tenderloin.

tenderloin benefits from added flavors (mushroom sauce, red wine sauce, etc.). i would say try not to marinate, and allow the little flavor the beef has to come thru, but serve with a sauce to bump it up. let the meat be the star

mini wellingtons.

my folks like these. did them once for my 40th birthday for dinner with my parents.

it's an expensive cut... but it does need a flavor boost.

this takes a while, as easy as it is to do, because of the cooking down of the duxelles and making the sauce. otherwise it is "easy"

marinate overnight in cognac with some aromatics (celrey, carrots, onion, etc. cooked soft) then hit on the hot grid for color and sear (don't cook, just quick sear!)



build the wellies


finish roasting in a 400 oven til the pastry is browned and the internal is still under 130-135

got yer science kit, eh?

At that price I would HAVE to cut it into steaks and make darn sure they were done correctly, my two cents...having said that you've received a lot of options posted above here for cooking the thing as a roast. Frankly I personally couldn't pull the trigger on a $50 piece of meat for the very reason I would probably ruin it...out of angst alone.

Keep On Eggin'

I wrote 'oven' but did the whole cook in the BGE

only thing we use the oven for is chicken nuggets!

I rarely use my oven since I got my egg. Glad to know you can finish the whole wellie on the egg. That is what I'll be trying next weekend! Thanks for sharing your pics!