- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cooking a whole tenderloin for Christmas
Posted on 12/23/16 at 8:08 am to Coater
Posted on 12/23/16 at 8:08 am to Coater
quote:
I was thinking about putting some S&P on it then slathering it with Dijon mustard overnight. Christmas day put it on the egg around 225* (maybe with a small amount of apple) until internal temp hit 120-125*. Rest it, followed by a quick sear at higher temp.
You have the right idea. It's tenderloin, it doesn't need much to be delicious, just properly cooked and seared. I'd possibly go minus the mustard.
1
Posted on 12/23/16 at 8:17 am to dnm3305
I've never done Dijon mustard but saw several posts on the bge forum where people used it. I'm iffy on it as well
Posted on 12/23/16 at 8:51 am to Coater
I think sous vide is a great way to cook this for Christmas. I did it last year. The bonus is that it's hands off so you can focus on the other food prep.
I cut mine into two pieces to fit in the sous vide. For finishing, I would suggest you could either sear with butter in a cast iron or toss on the grill at high heat. If it's not raining, I'll have the egg up around 600 or higher.
I really like that it won't overcook if you leave it in too long. When everything else is ready, I can do the sear and put it straight on the table still hot. No rest period is needed with sous vide.
If I didn't have to worry about making all of the sides then I would stick to the grill and reverse sear. I like sous vide for the ease and exactness, but the grill provides the better taste.
I cut mine into two pieces to fit in the sous vide. For finishing, I would suggest you could either sear with butter in a cast iron or toss on the grill at high heat. If it's not raining, I'll have the egg up around 600 or higher.
I really like that it won't overcook if you leave it in too long. When everything else is ready, I can do the sear and put it straight on the table still hot. No rest period is needed with sous vide.
If I didn't have to worry about making all of the sides then I would stick to the grill and reverse sear. I like sous vide for the ease and exactness, but the grill provides the better taste.
Posted on 12/23/16 at 9:04 am to Coater
Coater, you know our invitation with directions to your house must have been lost in the mail. Dang Post office gets less reliable each year. I went ahead and made a cheese ball for the festive event.
If you would just email me the time and directions to your place. Send them to Mdog@moocher.net I will stop and pick up a 24 pack of Natty Lights and some Sonic Tater Tots on the way over.
Valise Mattie did!
Edited to add: Sorry, would it be too much trouble to chicken fry my portion?
If you would just email me the time and directions to your place. Send them to Mdog@moocher.net I will stop and pick up a 24 pack of Natty Lights and some Sonic Tater Tots on the way over.
Valise Mattie did!
Edited to add: Sorry, would it be too much trouble to chicken fry my portion?
This post was edited on 12/23/16 at 9:09 am
Posted on 12/23/16 at 3:36 pm to Coater
Been doing tenderloin for family Christmas dinner for years. Use a recipe with roasted shallot/ port wine sauce that's delicious. It's from Allrecipes, sorry can't get the link to work. It's really really delicious.
Posted on 12/23/16 at 4:26 pm to Coater
My Dad cooks them on a barrel type pit off to the side. Lemon pepper only, usually. Comes out perfect every time and people go nuts over them at parties.
He uses at least 3 meat thermometers, though. One on either end and one in the middle.
He uses at least 3 meat thermometers, though. One on either end and one in the middle.
Posted on 12/23/16 at 11:29 pm to Coater
Just had to respond
as I do these all the time, perfect every Time. Webber grill or Big Green Egg.
Rub with salt and pepper and some garlic. Let rest over night.
Take out of Refridge and re rub and wrap in bacon.
Pre heat grill with lump charcoal.
Grill tenders under high indirect heat for 15 min. Turn and grill (55 min total)until 115 internal degrees Rest tented until 124. Add apple or pecan wood while grilling this.
as I do these all the time, perfect every Time. Webber grill or Big Green Egg.
Rub with salt and pepper and some garlic. Let rest over night.
Take out of Refridge and re rub and wrap in bacon.
Pre heat grill with lump charcoal.
Grill tenders under high indirect heat for 15 min. Turn and grill (55 min total)until 115 internal degrees Rest tented until 124. Add apple or pecan wood while grilling this.
Posted on 12/23/16 at 11:49 pm to BIG Texan
Board Sauce.
Posted on 12/24/16 at 1:41 am to BIG Texan
quote:
Just had to respond
as I do these all the time, perfect every Time. Webber grill or Big Green Egg.
Rub with salt and pepper and some garlic. Let rest over night.
Take out of Refridge and re rub and wrap in bacon.
Pre heat grill with lump charcoal.
Grill tenders under high indirect heat for 15 min. Turn and grill (55 min total)until 115 internal degrees Rest tented until 124. Add apple or pecan wood while grilling this.
You never sear them?
Posted on 12/24/16 at 8:00 am to Coater
Chateaubriand
Posted on 12/24/16 at 10:00 am to HoustonGumbeauxGuy
Posted on 12/24/16 at 10:53 am to HoustonGumbeauxGuy
Good lord that looks good.
I've done Beef Wellington twice for Christmas dinner. It tasted fantastic each time but I wasn't able to perfect the pastry. It was slightly soggy on the bottom each time.
I've done Beef Wellington twice for Christmas dinner. It tasted fantastic each time but I wasn't able to perfect the pastry. It was slightly soggy on the bottom each time.
Posted on 12/24/16 at 11:58 am to VABuckeye
Wife picked up one for tomorrow and we're sticking with the 500 F for ~30 minutes baking technique.
We should make this the in-game thread with pictures tomorrow.
We should make this the in-game thread with pictures tomorrow.
This post was edited on 12/24/16 at 12:14 pm
Posted on 12/24/16 at 12:52 pm to Gaston
I'm doing a traditional Cuban roasted port. Lechon Asada. We are doing it in memory on my wife's mom and aunt who were Cuban. Tia Isa used to make a lechon and would ship it up to us for Christmas dinner. We haven't had it since my wife's mom passed away 20 years ago.
I'll do a thread with pics. It's currently marinating in the mojo.
I'll do a thread with pics. It's currently marinating in the mojo.
Posted on 12/24/16 at 1:04 pm to HoustonGumbeauxGuy
That looks awesome my man. Metta christmas.
Posted on 12/24/16 at 10:04 pm to Tiger Ryno
I'm sticking with my original plan. Just hit it with S&P and rubbed it with Dijon mustard. Now back in the fridge. My wife is making a horseradish sauce to serve with it tomorrow.
Posted on 12/24/16 at 10:12 pm to Coater
I have two 4.5 pound tenderloins to cook tomorrow. I tied them up and salted them a little while ago. They are on wire racks over a rimmed baking sheet in the fridge. I'll reverse sear them on the Primo tomorrow with pecan for smoke. Haven't cooked them in a while. My mouth is already watering.
Good luck and Merry Christmas to all the other pit masters.
Good luck and Merry Christmas to all the other pit masters.
Posted on 12/25/16 at 10:36 am to Mr Mom
Just put it on. Temp at 240*
Took it off at 125* and let it rest for a while (waiting for guests to arrive)
Searing at 575*
Came out great. Served with several sauces on the side (horseradish, hollandaise, bernaise). Fork tender. Just a hint of smoke with the apple.
Took it off at 125* and let it rest for a while (waiting for guests to arrive)
Searing at 575*
Came out great. Served with several sauces on the side (horseradish, hollandaise, bernaise). Fork tender. Just a hint of smoke with the apple.
This post was edited on 12/25/16 at 7:39 pm
Posted on 12/25/16 at 11:55 pm to Coater
That looks great. Maybe me came out nice as well, although I didn't take as many good pics as you. Here is the finished product. Served with a red wine reduction sauce on the side.
Posted on 12/26/16 at 1:56 am to Coater
Beautiful!
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News