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OT: How to cook beef tenderloin

goindhoo

goindhoo

Junior
Feb 29, 2008
1,191
330
83
I got a 2-3 foot beef tenderloin for business Christmas gift and it's been frozen since then. I don't have a green egg or charcoal grill. Just gas. New holland gas grill is bad *** by the way for a gas grill. Anyways, what are the best ideas to cook it? I've never cooked one or dealt with one. I'm clueless and looking to get this out of my freezer.
 
D

Double Dawg

Freshman
Mar 3, 2008
150
88
28
Cut it into steaks, starting from the thicker end.

When you get to the tail, fold that last part over.
 
C

Crazy Cotton

All-Conference
Aug 26, 2012
3,647
1,405
113
keep it simple. I make sure mine is thawed completely, then dry it off real good. Then coat with coarse cracked black pepper, salt and garlic. Some people like to sear first, then slow cook, I do mine the opposite. With a gas grill, I'd do indirect for about 30 minutes, turn it occasionally, and watch the internal temp. When it gets within a few degrees of where you like your steak, then pump up one of the burners, and give it a good sear all the way around. Then pull it off and let it rest. I always have some people who don't like it as rare as I do (women), so one you've sliced it, you can quickly sear individual pieces back on the grill in a minute or two. This is one of my favorite dishes.
 
goindhoo

goindhoo

Junior
Feb 29, 2008
1,191
330
83
yea, I was wondering if I should do that. Because I don't have enough mouths to feed the whole thing in one sitting. Is a beef tenderloin where filets come from?
 
U

UpTheMiddlex3Punt

All-Conference
May 28, 2007
17,963
3,964
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True story: One time in college I marinated burgers for 24 hours in Dale's. Twelve years later, my blood pressure still hasn't come down.
 
J

jeremyrbrown

Junior
Sep 4, 2008
1,546
213
63
goindhoo said:
I got a 2-3 foot beef tenderloin for business Christmas gift and it's been frozen since then. I don't have a green egg or charcoal grill. Just gas. New holland gas grill is bad *** by the way for a gas grill. Anyways, what are the best ideas to cook it? I've never cooked one or dealt with one. I'm clueless and looking to get this out of my freezer.
Click to expand...

Soak some wood chips (apple or cherry would be nice). Put them in a pie pan and stick them on one end of the grill, under the grate but on top of the burners.

Keep the tenderloin whole. Corse salt and pepper. Cook covered at 300 until meat reaches 115-120. Take off the grill, turn the burners up all the way. THEN sear. I you sear at the end, there will be less moisture on the surface of the meat and it will sear better/quicker. Rest, slice, yum.
 
B

bbqbully

Redshirt
Sep 14, 2008
606
0
16
Just please, for the love of all things maroon and white, don't do like that crazy ***** on the Food Channel did and rub it with instant coffee. When I saw that I nearly gagged.
 
Dawgbite

Dawgbite

All-American
Nov 1, 2011
8,826
9,449
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Cut it into one foot sections. You need a disposable aluminum pan for each section and 3-5 lbs of coarse ground kosher salt. Moisten the salt to a thick paste about the consistency of snow. Completely encase the loin in the salt paste to about 1/4 inch thickness. You don't have to use the pan but it helps keep the salt on till is solidifies. Put on the grill at high heat 400 degrees or so and the salt will harden like ceramic. Bring the grill temp down to 225 and cook to an internal temp of 145-160 depending on you taste. When you remove it from the grill, you will need a hammer to bust the salt from the loin. You can brush away any remaining salt but the best way is to pour bourbon or rum on the loin and light it on fire. The fire will burn any remaining salt from the loin and leaves a great taste. Oh, season the loin with what ever you want before encasing in salt. Slice like prime rib and call me about an hour before it's ready.
 
D

DerHntr

All-Conference
Sep 18, 2007
15,826
2,782
113
bbqbully said:
Just please, for the love of all things maroon and white, don't do like that crazy ***** on the Food Channel did and rub it with instant coffee. When I saw that I nearly gagged.
Click to expand...

Exactly. A cut of meat like that deserves quality seasoning as well. I have gone the coffee route on meat but I use something high quality that I grind right before. Instant coffee? Hell it is nasty for drinking much less cooking.
 
E

elmsurfer1

Redshirt
Mar 3, 2008
99
0
0
Easiest and best way, I done this a dozen times and always perfect

1pkge of good seasoning Italian dressing mix
1 1/2 cup ketchup
Little water and worthcheshire sauce
1TBS mustard
Cover roast and marinate overnite or at least 4 hrs Heat oven to 500 Cook 5 mins per pound then cut oven off for 2 hrs. Do not open oven door for 2 hrs


goindhoo said:
I got a 2-3 foot beef tenderloin for business Christmas gift and it's been frozen since then. I don't have a green egg or charcoal grill. Just gas. New holland gas grill is bad *** by the way for a gas grill. Anyways, what are the best ideas to cook it? I've never cooked one or dealt with one. I'm clueless and looking to get this out of my freezer.
Click to expand...
 
O

OrrDawg

Redshirt
Mar 3, 2008
487
1
18
Grind it with some pork and deer into sausage. Be careful and don't overdo the sage.
 
jakldawg

jakldawg

Redshirt
May 1, 2006
4,374
0
36
Might want to give it a little extra boost of this while you're at it:

ain't nothin' like the real thing, baby!

(and for actual, non-smartass advice, there's tips on how to deal with it, and what to make out of it here).
 
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