Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[bregent]

Switching things up and doing a tenderloin instead of prime rib this year. Filet used to be the only steak I would order in a restaurant but I haven't eaten one in  20+ years so thought it was about time.
I've never cooked a whole tenderloin so looking for suggestions. 
Do you usually separate the wide from the narrow end to get more consistent cook? Or would you just steak it out?  Is one end better than the other? Would like to do it on the Memphis but don't have to. What about a sauce; Bearnaise maybe?
Also, it's 8lbs and there's only 4 of us so we'll probably end up vac sealing and freezing part of it.  Anyway, all suggestions welcome.

[Trooper]

Do it Breg!

Separate it and remove as much of the silver skin as you can. There should be quite a few tutorials on youtube to assist you with "how to do it".
You don't need to go exotic with seasonings. Salt pepper, onion powder, garlic powder.
I smoke very slowly to desired medium rare (do it on the Memphis) and then sear for a bit at the end of the time.
Your guests will be absolutely delighted.

[pmillen]

I cook two or three a year.

Here's a write-up.

[bregent]

Awesome, thanks guys.

[glitchy]

I cook two or three a year.

Here's a write-up.

That's a great write up and looks fabulous. I get so nervous about screwing up a piece of meat that costs that much I've never tried it, but might have to give it a shot sometime.

[cookingjnj]

I have not cooked a tenderloin on the pit yet, I guess since the prime rib roast have always come out soooooo good.  I will have to go back deep into my recipe memory cause I cannot remember the exacts, but in the past always loved a mustard cream sauce with the previous tenderloins I cooked.  If memory serves me right the main ingredients for the sauce were cream, mustard, shallots, garlic S and P and a touch of vinegar or lemon.

[MSOLSON]

My 2 cents worth, I bend the skinny end of the tenderloin back to try and have a consistently thick hunk of meat. Then tie it up. The butcher who made the You Tube video {that I watched}on trimming the tenderloin did this and I thought it made sense. Smoked whole beef tenderloin is by far my most favorite cut of beef to smoke. Good luck.

[glitchy]

Costco had $20 off extreme peeled tenderloins last weekend but I passed. However, I was curious if any extra work would need done with those or if they could be roasted as is with good results? Anyone tried it?

[hughver]

Yes, a while back I got lazy and decided to give one a try. Except for trussing and seasoning, it was ready to go. Like I mentioned in another post, I recommend trussing for virtually all roast.

[Bentley]

They had them in Fredericksburg too...At $22/lb I had to pass also!

Costco had $20 off extreme peeled tenderloins last weekend but I passed.

[bregent]

A whole tenderloin on the smoker is definitely in my future, but I ended up cutting it into filets - just had a craving and couldn't resist.  9oz filets, wrapped with homemade bacon I sliced super thin and seared in clarified butter and then into a 400F oven till done. It was difficult to manage the cooking time and I ended up overcooking them, but they still tasted great. Served with a red wine reduction that was really nice. Still have 4 more filets frozen and we made beef and broccoli with the trimmings.

[yorkdude]

A whole tenderloin on the smoker is definitely in my future, but I ended up cutting it into filets - just had a craving and couldn't resist.  9oz filets, wrapped with homemade bacon I sliced super thin and seared in clarified butter and then into a 400F oven till done. It was difficult to manage the cooking time and I ended up overcooking them, but they still tasted great. Served with a red wine reduction that was really nice. Still have 4 more filets frozen and we made beef and broccoli with the trimmings.

Very, very nice. Man those look good.

[Bar-B-Lew]

Nice looking cook.

[Bentley]

Is that what they call a Hasselback potato?

[hughver]

That looks fabulous, what type of sauce did you use?