help: Grilling a filet tenderloin roast (trimming issue)


 
Sean M.

Sean M.

TVWBB Fan
Happy Holidays fellow cookers!

I have a full Prime tenderloin roast.
I made an error in trimming the roast.

The fat/butt end of the roast was falling apart, so I cut it off.
I essentially have a long 15" trimmed roast and the surrounding muscle from the big end.

When I sear/indirect roast - do you think I should tie the tenderloin with the big end with the long piece
or cook them separate?

thanks!
 
Now that you've separated it, I'd cook the two pieces separately. Not sure the shape of the cut piece from the butt end, but you might try tying it into a compact shape of some sort so it cooks evenly.
 
I'd cook separately. I know it's done, but I'm not a big fan of tying the meat together. You end up with a portion of the meat that was the outside layer turned into being an inside piece. That piece is one you want to be cooked toward the rare side and I don't like having an outside piece be that rare. That's just me, but that's what I'd do - cook them separately.
 
I might consider cooking the cut off piece and reserving it for tenderloin sandwiches, on a separate cook.
 
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