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I need some help with beef tenderloin roast
Posted on 7/12/15 at 4:13 pm
Posted on 7/12/15 at 4:13 pm
I have to use my oven for another dish cooking at another temperature, so I am going to attempt it on the grill.
Does anyone have an experience with this or methods? I am guessing I would heat the grill to 350, and leave several burners off and cook it in an aluminum pan on the burners that are off for about an hour and half to two hours?
Thanks ahead of time!
Does anyone have an experience with this or methods? I am guessing I would heat the grill to 350, and leave several burners off and cook it in an aluminum pan on the burners that are off for about an hour and half to two hours?
Thanks ahead of time!
6
Posted on 7/12/15 at 4:19 pm to lsuguy84
Cook it like a nice steak. I assume you want it rare or medium rare, so whatever you do don't cook it several hours. A tenderloin is usually long and tapered with one end being thin and small like tips and the other end 4 inches or so in diameter. That allows one to cook part of it quite rare while the other small end gets more done. Use a meat thermometer and take it off when the large end reaches 130 degrees. If you insist on cooking it well done you might as well have purchased a chuck roast.
Posted on 7/12/15 at 4:20 pm to lsuguy84
sear it, as you would do if using your oven, then place it off heat in a 350 environment, or thereabouts ... not sure why you want to cook it for 2 hours unless it's the size of a watermelon ...
Posted on 7/14/15 at 8:53 am to lsuguy84
How long does the other dish take? We usually put the tenderloin in a 500 degree oven for 30 minutes, then take it out and foil tent it for another 30 minutes. That rest and prep time should give you 40 minutes or so.
Posted on 7/14/15 at 12:06 pm to lsuguy84
GRILL IT
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