Beef Tenderloin – Again!

Beef tenderloin is so friggin’ classic. I promise I will post a cook only twice, so here is beef tenderloin #2. And what’s important is that I stray from common practice when I cook this. And I win the battle.

Here’s the meat in all it’s glory. About 5 pounds. Tenderloins arrive with a fat end and a skinny end. The latter should be doubled over and tied off so that it doesn’t cook too much. It will still be slightly more well done than the other end, but this is helpful if you have a variety of preferences.

As I mentioned, I am different from most all other BGE cooks when it comes to cooking this cut of meat. Most cook it indirect with the platesetter in, meaning there is no direct cooking over the coals. I cook it direct, just like a hamburger. It takes about 60 – 70 minutes, so the potential to burn it or overly sear it is small. And the upside is that you get a really good, tasty crust, if you can call it that, on the meat. Take a look.

Trust me, the outside of the meat is awesome. It has a very flavorful char. The salt and pepper and whatever rub you use are still in place and just add to the flavor.

Tell me you wouldn’t want to take a bite outta that! Heat the Egg to about 325. Flip the tenderloin after about 20 minutes or so and then each 15 minutes thereafter until the thermometer reads 120 in the thick part of the loin. This results in rare to medium rare throughout the cut. Don’t forget to let it rest at least 10 minutes before carving.

And whatever you do, please don’t eff it up by putting horseradish on it.