Whole beef tenderloin

[kquinn]

Did one Sous vide on Christmas Eve. It was amazing.

[Jscrapmetal]

Thanks. Put it in the oven at 200 for about an hour then seared on grill, probably the best one I have cooked. I guess I always over think it.

[Southernduck]

Salt pepper brown sugar and coffee grounds. Indirect on the egg til 130. Pull wrap and rest.

[wob]

coffee grounds.

Interesting.

[willk]

Salt pepper brown sugar and coffee grounds. Indirect on the egg til 130. Pull wrap and rest.

Underrated ingredient.

[Hoggin]

Oil, kosher salt, coarse black pepper, garlic powder.
Very liberally coat the whole thing.
Get your grill screaming hot.
Sear all sides
Finish in a 500 degree oven.

[Highstrung]

Hey Will

I've done that one a fair amount with tenderloins, the coffee rub. I got all tired of that sweeter one.

[Highstrung]

I cook them quick as balls then reduce the heat or the position until I have them where I want them.

[willk]

Yep. I still like it but only right when it's done. I like coffee grinds. I've used them to rub pork, beef, and venison.

[Highstrung]

I grind them in a spice grinder to get them pretty fine.

[CofC Waterfowler]

https://scducks.com/forum/showthread...eef+tenderloin

Tie the tenderloin so it cooks evenly. Rub with olive oil so it cooks evenly. Reverse sear. Herb butter on the outside during cook. Finish with a hot sear. Slice after resting. I use drippings from pan to make a sauce while the meat rest.

[wskinner]

https://scducks.com/forum/showthread...eef+tenderloin

Tie the tenderloin so it cooks evenly. Rub with olive oil so it cooks evenly. Reverse sear. Herb butter on the outside during cook. Finish with a hot sear. Slice after resting. I use drippings from my on to make a sauce while the meat rest.

Photobucket has washed out all your pics

[CofC Waterfowler]

Photobucket has washed out all your pics

Damn. If anyone wants them PM me and I will send them.

[Southernduck]

Interesting.

It’s like some Alton Brown shit. But seriously it is good you should try it. Grind the coffee as fine as you can get it.

[JCT]

Another vote for the coffee grounds...I use coffe grounds, olive oil on every steak I cook. I do the same on whole tenderloins except I add a bunch of Tones Rosemary and Garlic rub to make a good crust. Cook on 500 for 15 minutes then cut it down to 350 for about 20 minutes then let her rest. I’ve done 4 in the last 4 weeks and they are as good as beef gets.

[Highstrung]

The sweeter one was a reference to a marinade that's done by a caterer Will and I know. It's like everyone around here used to judge tenderloins by that one, so maybe like eight or nine years back I threw my alternation of a coffee rub on some.. I was grilling for our mens club once a year wives dinner. It went over pretty well. I like turning the grinds up pretty fine so theres no crunch, or small bits in your teeth..

[Hogg]

500 degree oven. Lightly coat loin in flour and apply your preferred seasonings. Apply meat thermometer (preferably electric with alarm so you don't have to open the oven door). Put it in oven for 10 to 15 minutes. Cut the heat off. Pull it out when internal temperature reaches 138 and let it rest.

[PharmHunter]

500 degree oven. Lightly coat loin in flour and apply your preferred seasonings. Apply meat thermometer (preferably electric with alarm so you don't have to open the oven door). Put it in oven for 10 to 15 minutes. Cut the heat off. Pull it out when internal temperature reaches 138 and let it rest.

138???

Do you then put ketchup on it after it rises above 150?...

[MKW]

Yeah, 138 is way too high for my tastes. I always go on the rarer side with beef cause there is nothing worse than over-cooked beef, IMO. Hell, I like mine to moo a little when I cut it.

[Hogg]

Meant to type 130.