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Whole Beef Tenderloin--Big green Egg--suggestions
Posted on 5/28/11 at 10:05 am
Posted on 5/28/11 at 10:05 am
I have a 5lb. whole beef tenderloin that I want to cook on my BGE. Any suggestions would be greatly appreciated.
3
Posted on 5/28/11 at 10:21 am to ILUVLSU
quote:
I have a 5lb. whole beef tenderloin that I want to cook on my BGE. Any suggestions would be greatly appreciated
Remove chain (grind into hamburger or save for beef tips), cut filet into 2" cuts. Season to your liking. Get BGE as hot as you can. Grill for 4 min. a side and enjoy.
Posted on 5/28/11 at 10:50 am to IlikeyouBetty
quote:
Remove chain (grind into hamburger or save for beef tips), cut filet into 2" cuts. Season to your liking. Get BGE as hot as you can. Grill for 4 min. a side and enjoy.
This is the exactly correct solution. If you do anything other than this, you've wasted the talents of both the meat and the grill.
Also, try using the chain for philly cheese steaks. Mmmmm...
Posted on 5/28/11 at 2:25 pm to OPR
When I am cooking for a group-- remove chain ; coat in salt and pepper( cracked if you have it) ; grill whole on high heat, constantly rotating/moving so that all sides sear; make a butter, garlic and mint sauce; brush after seared ; cook until small side of fillet is at 150. If you donut this way the large end will be rare and the small end cooked through. Usually goes over well with a crowd. There ate always a few that don't want pink and a mix who want degrees of pink.
Posted on 5/28/11 at 2:35 pm to michael corleone
You can cook it whole as suggested above. Get it seared and use meat thermometers on either end and in the center if you want to be more exact on when to take it off.
Posted on 5/28/11 at 4:30 pm to ILUVLSU
look up the BGE recipe book...the bernaisse (sp?) sauce recipe. its GREAT. no i mean AWESOME. that was probably top ten best meals ever.
i know a guy who's had an egg for 10 years and beef tenderloin is his favorite thing to cook on it. he swears by putting peppercorn in a bag and crushing it with a hammer. add in some sea salt...roll the loin in some olive oil, dump out the pepper bag on a cutting board and roll the loin in it. then cook for 1 hour. i forget the temp but its pretty low. those things don't take long to cook. just stick in a thermometer and check it after 45 min.
i know a guy who's had an egg for 10 years and beef tenderloin is his favorite thing to cook on it. he swears by putting peppercorn in a bag and crushing it with a hammer. add in some sea salt...roll the loin in some olive oil, dump out the pepper bag on a cutting board and roll the loin in it. then cook for 1 hour. i forget the temp but its pretty low. those things don't take long to cook. just stick in a thermometer and check it after 45 min.
Posted on 5/28/11 at 6:29 pm to ILUVLSU
Posted on 5/28/11 at 6:46 pm to sonusfaber
Posted on 5/28/11 at 11:03 pm to LSUPHILLY72
Thanks everyone for all the great suggestions. Ended up doing a rub with kosher salt, pepper and some other spices. Seared each side for a minute and then indirect heat at 250 for an hour or so. The tenderloin came out perfect, so tender and moist you could almost cut it with a fork. Will definely do that again soon. BGE is the way to go.
Thanks Again!!
Thanks Again!!
Posted on 6/19/11 at 8:14 am to ILUVLSU
You used the plate setter? And how did you get your temp to stay at 250, I had a hard time staying below 325. I'm very new to BGE.
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