What Would you do with a full beef tenderloin?

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Trim off fat and silver skin. Separate tail. Cut large end into filets. Chop small end and tail to make anything you like.

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I mean, is there any other way? You get 3-4 perfect filets from a loin you've trimmed and a myriad of small steaks that just need to be seared or any number of beef tip-type dishes from the rest.

Season it how you like. I prefer Dijon mustard and generous salt and pepper. Cook it whole either indirectly on a grill (my preference) or in an oven until you get it to your desired temp (115ish for me). Then sear it. Slice it into whatever size steaks you like. I prefer serving it with a horseradish or chimichurri sauce.

Cooking indirectly with Dijon mustard and S&P



Searing



After taking it off the grill



Medium rare

Seasoned with s&p, in a 500 degree oven for 30 minutes, take out and cover with foil for 30 minutes. Use the pan drippings to add to a sauce, preferably a fresh mushroom cream sauce with a good amount of pepper.

Clean it up a bit and take the tail off. If you have several folks coming over smoke it and finish it over the fire. Sort of a reverse seal type deal. Cook till about 120 or so in the middle then hit it over fire to put a crust on it. Flip it to get an even crust and take off at 130 or so. The ends will be more md and the middle more md rare to possibly rare. Let it sit about 15-20min.

I've done this many times. Smoke with some post oak.

Make Chateaubriand.

Alton Brown - Tender is the Loin

I wasn't sure about the Dijon mustard either but found it on the egghead forum and several people swore it was the best way. Honestly couldn't taste the mustard specifically but there seemed to be an added depth of flavor compared to just S&P. I intend to do it that way every time now