Beef Tenderloin - Salt and Pepper advice


 
R

Robert D

TVWBB Member
I want to do a beef tenderloin for my son's baptism. We should be eating around 2:30 PM. The problem is, we will be away from the house starting at 11:00 Am.

Is it Ok to smoke it in the morning and then warm it up when we serve at 2:30.
 
When will you be back? Depending on the size of the tenderloin and the doneness you want, it could take about an hour of smoke time. Couple that with about 15-20 minutes to get the smoker going, and you're looking at about 90 min give or take. So if you're back by 1pm, you should be good.

Not sure I would smoke it beforehand and then reheat. I don't think tenderloin reheats to well, because it will further cook it.

Did you check the cooking topics?

http://www.virtualweberbullet....beeftenderloin1.html
 
I agree with the above, tenderloin doesn't like reheating.
It would be best if someone could get everything going at 1:00
Salt and pepper to taste, much like you would a steak. In my experience pepper pretty much burns off during the sear. If you want the nice hot "pop" from the pepper, put it on while it's resting.
 
Thanks for the comments. I will be away from the house from 11:30 until 2:00, so I don't think it is possible to do this dish.
 
I find Tenderloin to be something that doesn't stand up well to long cooking. Given it's low marbling I would only look at a short smoke before a reverse sear. Cooking tenderloin anywhere past rare is a crime in my eyes.

If you want to smoke a roast I would suggest getting a rib eye or even a couple tri-tips. They hold up well and have ample fat to keep moist.
 
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