David
TVWBB Pro
Ok, first omission, no pics. Thought about it at one time, but since it was Christmas day, it was just too busy, but thought I should say how it went with cooking this expensive piece of beef.
I decided to cook it indirect/reverse sear so as to have the entire slab medium rare and not overdone on the outside and rare in the middle. I trimmed the fat and any silver skin on the meat and then I did nothing other than oil the tenderloin with veg. oil and then lightly salt, pepper with a lite dusting of onion and garlic powder. I folded the skinny end of the tenderloin back under so that it would be an even thickness from end to end and tied it up with kitchen string.
I put in a smoker box for the grill and once it began smoking at a temp of about 300 I put in the tenderloin on the left side of my Webber Genesis with only the right burner turned to about 1/2, and closed the grill. I had my Maverick in and kept the temp around the 290-310 area. This was a 6.5 lb tenderloin and at about 2 hours I was at the 125 internal temp and then fired up the burner to full and put a sear on all sides of the meat. At 135 I pulled it and wrapped for about 10 minutes. I then unwrapped for another 5 minutes prior to cutting slices about 3/4 inch thick. The tenderloin was a perfect medium rare from edge to edge, with just an eighth of inch sear on outside. Absolutely delicious, and with a tenderloin, tender as can be, no knife required. I also made a horseradish creamy sauce to go with it. Outstanding combo. Served with a small fresh garden salad, a Parmesan cheese creamed grilled corn casserole, fresh asparagus, and homemade parker rolls. A glass of wine thrown in to wash it down. The wife made a lemon chestnut pie that sealed the perfect meal. Best Christmas dinner ever.
Surprisingly enough, with five of us eating it for Christmas dinner we only ate about 1/2 of it. The rest was eaten over the next several days. It warmed up nicely in the microwave, without overcooking it, but I preferred it cold placed between a hot roll with dab of the horseradish sauce.
I decided to cook it indirect/reverse sear so as to have the entire slab medium rare and not overdone on the outside and rare in the middle. I trimmed the fat and any silver skin on the meat and then I did nothing other than oil the tenderloin with veg. oil and then lightly salt, pepper with a lite dusting of onion and garlic powder. I folded the skinny end of the tenderloin back under so that it would be an even thickness from end to end and tied it up with kitchen string.
I put in a smoker box for the grill and once it began smoking at a temp of about 300 I put in the tenderloin on the left side of my Webber Genesis with only the right burner turned to about 1/2, and closed the grill. I had my Maverick in and kept the temp around the 290-310 area. This was a 6.5 lb tenderloin and at about 2 hours I was at the 125 internal temp and then fired up the burner to full and put a sear on all sides of the meat. At 135 I pulled it and wrapped for about 10 minutes. I then unwrapped for another 5 minutes prior to cutting slices about 3/4 inch thick. The tenderloin was a perfect medium rare from edge to edge, with just an eighth of inch sear on outside. Absolutely delicious, and with a tenderloin, tender as can be, no knife required. I also made a horseradish creamy sauce to go with it. Outstanding combo. Served with a small fresh garden salad, a Parmesan cheese creamed grilled corn casserole, fresh asparagus, and homemade parker rolls. A glass of wine thrown in to wash it down. The wife made a lemon chestnut pie that sealed the perfect meal. Best Christmas dinner ever.
Surprisingly enough, with five of us eating it for Christmas dinner we only ate about 1/2 of it. The rest was eaten over the next several days. It warmed up nicely in the microwave, without overcooking it, but I preferred it cold placed between a hot roll with dab of the horseradish sauce.
