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Started By
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Whole beef tenderloin...
Posted on 8/5/17 at 11:26 am
Posted on 8/5/17 at 11:26 am
Offset BBQ pit? Saber gas grill? Oven?... picked up a solid beef tenderloin from Costco and going in tonight... at tips from prior experience?... TIA.......
This post was edited on 8/5/17 at 11:35 am
8
Posted on 8/5/17 at 11:41 am to 3TimeAllParish
Oven at 500 for 30 minutes, remove and cover in foil for another 30 minutes. That's how we roll.
Posted on 8/5/17 at 1:59 pm to 3TimeAllParish
It has. It has been my experience that I enjoy it more if I break it into big filets. I use the trimmings and smallest medallions to make amazing sliders with seasoning, onions, and cheese on jalapeño Hawaiian rolls.
Posted on 8/5/17 at 2:40 pm to 3TimeAllParish
Reverse sear in the oven at 225° until 125° internal, rest, portion into steaks, sear on blazing hot grill.
It'll be the best filet you've ever had.
It'll be the best filet you've ever had.
This post was edited on 8/5/17 at 2:41 pm
Posted on 8/5/17 at 4:30 pm to 3TimeAllParish
Make sure you get all the silverskin off. Reserve the chain and trim it up later to make cheesesteaks with it. Reverse sear or sous vide whole to about 125. Slice into steaks and char on a rocket hot grill. Cram into cramhole.
This post was edited on 8/5/17 at 4:31 pm
Posted on 8/5/17 at 4:42 pm to TigerstuckinMS
Posted on 8/5/17 at 4:43 pm to 3TimeAllParish
Also, by sear I mean max 30 seconds a side.
Posted on 8/5/17 at 7:09 pm to 3TimeAllParish
Post pictures
Posted on 8/5/17 at 10:37 pm to Gaston
Gaston described what we have done for a few Christmases. Got the idea from my sister in law in Oregon. Serve with a gorgonzola butter topping.
This post was edited on 8/5/17 at 10:39 pm
Posted on 8/5/17 at 10:38 pm to 3TimeAllParish
Get some puff pastry, mushrooms, some pate, and make individual Wellingtons.
They are stupid easy to make and will be the best outcome for that piece of meat.
They are stupid easy to make and will be the best outcome for that piece of meat.
Posted on 8/5/17 at 10:44 pm to Minnesota Tiger
quote:
Gaston described what we have done for a few Christmases. Got the idea from my sister in law in Oregon. Serve with a gorgonzola butter topping.
No offense, but that's a terrible way to cook meat.
Posted on 8/5/17 at 11:09 pm to KosmoCramer
Went reverse sear at 225 til 120 internal temp and then threw on pit for about 45 seconds per side on a hot charcoal fire and boom...... Cosmo, appreciate it as the entire party of 6 enjoyed every bite.... can't wait to do it again.... giddy up....
Posted on 8/6/17 at 1:28 am to 3TimeAllParish
My Dad has been cooking whole tenderloin for as long as I can remember to rave reviews and requests. We can't serve enough of it at parties.
He trims it of fat and silverskin and then ties it back together. He likes lemon pepper so he seasons it generously with that. He cooks otvon a big barrel charcoal pit on the side off the coals to medium rare in the middle. I think he turns it away from the coals a few times. It's like butter.
He trims it of fat and silverskin and then ties it back together. He likes lemon pepper so he seasons it generously with that. He cooks otvon a big barrel charcoal pit on the side off the coals to medium rare in the middle. I think he turns it away from the coals a few times. It's like butter.
Posted on 8/6/17 at 9:16 am to 3TimeAllParish
quote:
Went reverse sear at 225 til 120 internal temp and then threw on pit for about 45 seconds per side on a hot charcoal fire and boom...... Cosmo, appreciate it as the entire party of 6 enjoyed every bite.... can't wait to do it again.... giddy up....
Glad it went well!
Posted on 8/6/17 at 11:47 am to KosmoCramer
quote:
No offense, but that's a terrible way to cook meat.
How you figure?
Posted on 8/6/17 at 2:17 pm to Gaston
Cook to internal temperature, rather than guess.
Posted on 8/6/17 at 2:53 pm to KosmoCramer
Well at least you didn't use the stupid phrase "perfect medium rare". The difference in internal temperature is why it's a good method for us. Rare to medium...if we all had to agree on one temp almost no one would get what they want.
Posted on 8/6/17 at 4:06 pm to Gaston
That's fine.
It's just easy to ruin meat by just guessing.
It's just easy to ruin meat by just guessing.
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