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Beef tenderloin
Posted on 9/26/22 at 8:13 pm
Posted on 9/26/22 at 8:13 pm
Need some recipe / method recommendations. Going to Cook a whole beef tenderloin on the pit for some friends coming over Friday night . I’ve done a few over the years but always say I should have just done steaks . Should I sear it first then slow cook it till desired temp or reverse sear method ? Was thinking about searing it in butter on a cast iron then slow cooking it with offset charcoal . I’m all ears . Thanks
15
Posted on 9/26/22 at 8:15 pm to TigerbaitTigerbait
Everyone is going to tell you to reverse sear or sous vide then sear.
If it were me, I’d cook on the grill and finish with a pan sear like you said.
If it were me, I’d cook on the grill and finish with a pan sear like you said.
This post was edited on 9/26/22 at 8:17 pm
Posted on 9/26/22 at 8:19 pm to TigerbaitTigerbait
A beef tenderloin is a big thing and would require a bigass skillet to sear. Do you have individual steaks or the whole tenderloin?
Posted on 9/26/22 at 8:24 pm to LSUballs
I was planning on buying the whole tenderloin. Mabye cut it In halfs to sear on the cast skillet I have .
Posted on 9/26/22 at 8:26 pm to TigerbaitTigerbait
Reverse sear is pretty fool proof
Cook on low heat till rare/mid-rare, then finish over high heat.
If it’s a nice piece of meat it really doesn’t matter as long as you don’t overcook.
Other question is what is your accompanying sauce? I like chimichuri or horseradish/sour cream. Or both.
Cook on low heat till rare/mid-rare, then finish over high heat.
If it’s a nice piece of meat it really doesn’t matter as long as you don’t overcook.
Other question is what is your accompanying sauce? I like chimichuri or horseradish/sour cream. Or both.
Posted on 9/26/22 at 8:27 pm to TigerbaitTigerbait
Reverse sear it whole, then cut it into 1.5" steaks, then sear.
Best of both worlds.
Best of both worlds.
Posted on 9/26/22 at 8:35 pm to TigerbaitTigerbait
Season it, cook it in the oven at 500 for 30 minutes…take out and cover with foil for 30 minutes. Guess if you could keep the pit at 500 it would work the same.
Posted on 9/26/22 at 8:36 pm to TigerbaitTigerbait
If keeping it whole, I would reverse sear it. This method gives you the most control. Also, watch a few videos on how to truss (tie it up) it to keep it uniform is size and shape. This will ensure an even cook.
I like to season mine with only salt an pepper, cook it to 120°F, rest it and smear it with an herb and garlic puree, then broil it to create a crust.
The herbs and garlic give an otherwise flavorless cut of beef some much needed flavor.
I like to season mine with only salt an pepper, cook it to 120°F, rest it and smear it with an herb and garlic puree, then broil it to create a crust.
The herbs and garlic give an otherwise flavorless cut of beef some much needed flavor.
Posted on 9/26/22 at 8:51 pm to KosmoCramer
quote:
Reverse sear it whole, then cut it into 1.5" steaks, then sear.
I'm going to try this next time we get one. BRILLIANT!!!
Posted on 9/26/22 at 8:54 pm to TigerbaitTigerbait
Why do you want to cook it whole? For presentation purposes?
Posted on 9/26/22 at 9:07 pm to t00f
quote:just so I don’t have to watch and flip 8-10 individual steaks .
Why do you want to cook it whole? For presentation purposes?
Posted on 9/26/22 at 9:12 pm to TigerbaitTigerbait
Then I’d probe it and cook them at highest heat you have and pull at 130
Posted on 9/26/22 at 9:15 pm to TigerbaitTigerbait
quote:
just so I don’t have to watch and flip 8-10 individual steaks .
If you reverse sear it first, then portion into steaks. Get your grill screaming hot for a direct cook, put the steaks on on a pattern where you know which one you put on first, second, etc. By the time you lay down the 10 steak, they can be flipped in order. Once done flipping them all, the first one is ready to come off. You only need to sear for 30 seconds a side if you get your grill hot.
It would take like 2 minutes to sear them.
Posted on 9/26/22 at 9:42 pm to TigerbaitTigerbait
Cook it in the oven……….
https://www.cooks.com/recipe/i895c1s2/elegant-beef-tenderloin.html
ETA: That’s a very old recipe, so temperatures for rare,etc. are off. Otherwise very tasty.
https://www.cooks.com/recipe/i895c1s2/elegant-beef-tenderloin.html
ETA: That’s a very old recipe, so temperatures for rare,etc. are off. Otherwise very tasty.
This post was edited on 9/26/22 at 9:51 pm
Posted on 9/27/22 at 12:59 am to TigerbaitTigerbait
I smoked a couple of whole tenderloins a couple of years ago at Thanksgiving. It added something different.
Posted on 9/27/22 at 5:01 am to KosmoCramer
quote:
put the steaks on on a pattern where you know which one you put on first, second, etc. By the time you lay down the 10 steak, they can be flipped in order.
That is apparently too much for work ole boy
quote:
just so I don’t have to watch and flip 8-10 individual steaks
Posted on 9/27/22 at 6:16 am to TigerbaitTigerbait
Raichlen had a recipe for herb crusted whole tenderloin that I have done a few times and it is amazing.
Can do a tenderloin steak anytime; I like cooking a whole piece of meat whole sometimes.
Can do a tenderloin steak anytime; I like cooking a whole piece of meat whole sometimes.
Posted on 9/27/22 at 7:24 am to TigerbaitTigerbait
I sear it hot on the grill then put in oven to finish it
Posted on 9/27/22 at 12:58 pm to TigerbaitTigerbait
Wellington if you have the time and are ambitious.
Posted on 9/27/22 at 4:37 pm to TigerbaitTigerbait
A friend cooked a whole one at his house a while back and all he did was seasoned and rolled around on the grill a few times until it was done. He's got a pretty big natural gas grill and he would roll it, close the lid for a while, roll it again, and so on and so on until it was the desired medium rare.
He cut it up in steaks and it was fabulous.
He cut it up in steaks and it was fabulous.
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