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Unread 12-10-2013, 04:27 PM   #31
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I'm not sure about best, but this was pretty good.



Here are the easy-to-follow instructions:

http://www.bbq-brethren.com/forum/sh....php?p=1538088
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Unread 12-10-2013, 04:28 PM   #32
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If you need a sauce, a demi-glace red wine reduction will work wonderfully here.
Sweat some schallot and garlic in butter, add a full bottle or red wine of your choice, reduce by 1/2-2/3, add a couple TBS of demi-glace or some better than boullion, a few sliced mushrooms if you like and let simmer for a few more minutes until mushrooms are softened.
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Unread 12-23-2013, 11:51 AM   #33
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Hey Wamp, thanks for posting the thread. I was at the grocer's yesterday and happened to run across a very nice looking whole tenderloin that happened to find it's way into my basket. OK, I'll admit I had a 20 dollar off coupon if I spent 200. Plus an additional three dollor off coupon if I spent 10 in the meat department. Well, the thing was JUST enough to bring me to the magic amount to use the soon to expire 20 dollar one and I just hate to not use those...

So now, I'll know how to cook it!
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Unread 12-23-2013, 11:55 AM   #34
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Im sure I will be the only one to say this but if you want to hit it out of the park


BEEF WELLINGTON

http://www.foodnetwork.com/recipes/t...pe2/index.html
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Unread 12-23-2013, 07:13 PM   #35
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Break out the butchers twine and tie it up nice. On the smoker I like my Tenderloin Brazilian style....EVOO and a heavy hit of course salt. Thats it.
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Unread 12-23-2013, 07:17 PM   #36
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Quote:
Originally Posted by Wampus View Post
The plan for Christmas Eve dinner with Mrs. Wampus's family has to be a little different this year. Normally, I do a whole prime rib roast, but this year we don't have the time. We'll be attending mass together about 4:00 and I'll have to cook it up after mass.


SO......I was thinking whole beef tenderloin.
My local butcher has them for $7.99/lb (which seems like a pretty good price).
May even do TWO (depending on how many mouths I'll be feeding).



Early thoughts were just to make an herb and cracked peppercorn crust on it and do a reverse sear on the BGE. May even start it (them) on the UDS and sear on the Egg at the end (so I can get the egg SCREAMIN hot for the sear). Figured going until an IT of about 110-115 and then sear it so it ends up around 125-130 IT, rest and slice.

Thinking coriander seed, rosemary, whole (cracked) peppercorn, garlic, kosher salt to start with for the herb crust.



Just thought I'd get the Brethren's take on how they'd go about this.
Any ideas?
That's a nice cut ya got there, I definitely would not go crazy on seasonings or overthink it. Great quality ingredients shine with simple preparations. Olive oil, fresh cracked black pepper, and sea salt. You could grill it whole and if you have lots of people to feed run it through a slicer nice and thin after cooked.
Here is a video explaining how I grill whole tenderloins....

https://www.youtube.com/watch?v=vnCDkQ8dAQQ



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Unread 12-23-2013, 07:50 PM   #37
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Nice video Joe. We're you at the game yesterday?

It was a nice day for tailgating.
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Unread 12-23-2013, 08:06 PM   #38
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Quote:
Originally Posted by joemat View Post
Nice video Joe. We're you at the game yesterday?

It was a nice day for tailgating.
Yup, we are at every home game. Yeah, 65 degrees 3 days before christmas in NY/NJ is crazy. We had 100 people, our smallest group this season but not a bad turnout considering the Jets level of play, a meaningless game vs another poor team nobody cares about, its proximity to christmas, and the threat of a day of rain.
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Unread 12-23-2013, 08:11 PM   #39
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Quote:
Originally Posted by Wampus View Post
2 things.....

First, do you always part out the tenderloin like that?
I assumed I'd just take it out of the cryo and trim the fat off and cook it. Do you see an issue with this? Do you use all the parts to cook the same? Just the "big ones"? If you don't cook the "chain" and "small end tip", what do you do with them?

Thanks Wayne. As always.....GREAT advice.
You want to trim it so it cooks nice and evenly. The tip at the end can be folding back on itself to give you even thickness throughout.

If you ever went to a Not-top-shelf steakhouse and had a filet that had a chunk hanging on by fat and grizzle, that is an untrimmed filet. I think you get a much better product properly trimming it down.

Alton Brown did 2 episodes on tenderloin, and saved the chain to cook on a flat top to make cheese steaks.
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