Beef tenderloin roast

CZfool68

CZfool68

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Ok, I can google and use my experience, but what better place to go for guidance than this bunch? Planning on cooking/smoking a whole beef tenderloin for Christmas. Could be the last ‘normal’ year where I know we can all be here. What ya got? Recipe, techniques or whatever. We aren’t fancy just enjoy good rare to medium rare beef. Leaning to a simple smoke since the girls don’t care about a nice crust. Maybe simple salt, pepper, garlic, but willing to try something cool.
 
I like a reverse sear starting with the oven and a thermometer then bringing the meat out to sear it on the stove in cast iron.

I like butter for helping to add fat in the cast iron and typically go light on the spice rub because a good cut like that can stand on its own. Last year we used pit and barrel game rub.
 
When you say whole tenderloin, do you mean the entire thing that comes in the vacuum pack at the grocery store? I would at least cut the chain off and trim the silver skin off so it doesn’t get tough in the oven. YouTube how to trim a beef tenderloin, there’s a ton of videos.

For mine, I cut the chain off, trimmed the silver skin and excess fat, then cut the chateau briande out for Christmas dinner.
 
Climberman said:
When you say whole tenderloin, do you mean the entire thing that comes in the vacuum pack at the grocery store? I would at least cut the chain off and trim the silver skin off so it doesn’t get tough in the oven. YouTube how to trim a beef tenderloin, there’s a ton of videos.

For mine, I cut the chain off, trimmed the silver skin and excess fat, then cut the chateau briande out for Christmas dinner.
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Yes the whole thing. But I‘ll trim it as you say.
 
Leave the tenderloin and go whole strip or rib roast, much better flavor.
 
Reverse sear on the grill/smoker of your choice with a meat thermometer you trust. I like mine rarer than most family but I just cook it to please them anyway.
 
Gardner said:
I wonder if the 500* cook would work for a whole tenderloin?
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It works great in prime rib. But in this case, there’s only one way to find out
 
I do at least one a year.

What I’ve found best is Kinder’s prime steak with black garlic and truffle.

Anywhere that sells Kinders should have it including Walmart.

You can be pretty liberal with this stuff. It’s a great but light seasoning when it comes to salt or anything else that becomes overpowering.

I put it on like a rub on brisket.

Smoke at 225 till it gets to medium rare. Use a thermometer.

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Burt Gummer said:
It works great in prime rib. But in this case, there’s only one way to find out
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With what I paid for this thing I’m going to be very cautious and boring. And use my damn thermometer. I’ve got 3 skinny women to feed that just want it medium rare and don‘t have our refined palettes.
 
Chdamn said:
I do at least one a year.

What I’ve found best is Kinder’s prime steak with black garlic and truffle.

Anywhere that sells Kinders should have it including Walmart.

You can be pretty liberal with this stuff. It’s a great but light seasoning when it comes to salt or anything else that becomes overpowering.

I put it on like a rub on brisket.

Smoke at 225 till it gets to medium rare. Use a thermometer.

View attachment 715498
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That’s close to what I was thinking. Planning on dry bringing over night. Then just using some black pepper and garlic. Then maybe a baste of garlic butter 1/2 way through and towards the very end. What temp do you pull it at, and how long do you rest it?
 
CZfool68 said:
That’s close to what I was thinking. Planning on dry bringing over night. Then just using some black pepper and garlic. Then maybe a baste of garlic butter 1/2 way through and towards the very end. What temp do you pull it at, and how long do you rest it?
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I usually pull it at about 130, wrap and let rest for 10-15 minutes.

It should climb to about 135-140 at the most.

Usually for me 135-136.

You can go rarer with tenderloin but I find a solid medium rare slices easier, has long enough to take on some smoke flavor (3-4 hour cook time) and is more palatable to more people.
 
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CZfool68 said:
500 would be a good way to create some jerky or something similar. That piece of beef will be lovingly cared for on a smoker, not a damned 500 degree oven.
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You obviously have no idea what a 500 roast is. We have done it many many times with great success.

it is best done without a bone.— coat it with your favorite rub And preheat an oven to 500 degrees F not C.

Insert a temperature probe, put the roast in the hot oven, close the door, leave it alone for 5 minutes per pound, then turn the oven off. Don’t open the door! Let it sit for about two hours or until the temperatures reaches 120 F not C.
remove the roast from the oven, and let it rest until the center reaches 140 F not C (about 30 minutes) — if you like medium rare. (130 F not C if you like rare)

If your an imbecile and want medium well take it out at 130 F not C and rest it until it gets to 160 F not C

we are talking F as in Fahrenheit not C as in centigrade or Kelvin
 
nhusa said:
You obviously have no idea what a 500 roast is. We have done it many many times with great success.

it is best done without a bone.— coat it with your favorite rub And preheat an oven to 500 degrees F not C.

Insert a temperature probe, put the roast in the hot oven, close the door, leave it alone for 5 minutes per pound, then turn the oven off. Don’t open the door! Let it sit for about two hours or until the temperatures reaches 120 F not C.
remove the roast from the oven, and let it rest until the center reaches 140 F not C (about 30 minutes) — if you like medium rare. (130 F not C if you like rare)

If your an imbecile and want medium well take it out at 130 F not C and rest it until it gets to 160 F not C

we are talking F as in Fahrenheit not C as in centigrade or Kelvin
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No oven. No way. I like flavor.
 
CZfool68 said:
No oven. No way. I like flavor.
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It’s actually really good if you season it well. We cooked a 7 or 8lb prime rib a few years ago for Christmas. 500 degrees for so many mins a pound then cut it off, don’t open the oven and leave it for a few hours. Seasoned with Montreal steak and sprigs of rosemary. Came out fantastic. I like smoking meat better, but this was damn good.
 
Burt Gummer said:
It’s actually really good if you season it well. We cooked a 7 or 8lb prime rib a few years ago for Christmas. 500 degrees for so many mins a pound then cut it off, don’t open the oven and leave it for a few hours. Seasoned with Montreal steak and sprigs of rosemary. Came out fantastic. I like smoking meat better, but this was damn good.
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Well I’ve eaten @Chdamn food so I’ll roll closer to his advice than using some Boomer, there I said it, oven technique.

Besides my wife will have the ovens busy with sides so I never use an oven.
 
Burt Gummer said:
It’s actually really good if you season it well. We cooked a 7 or 8lb prime rib a few years ago for Christmas. 500 degrees for so many mins a pound then cut it off, don’t open the oven and leave it for a few hours. Seasoned with Montreal steak and sprigs of rosemary. Came out fantastic. I like smoking meat better, but this was damn good.
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I’ve never tried the technique. Like you I’m too set in my Smokey ways.
 
No smoker here so I did a variation of the oven. 425 for 20 min to sear then 250 for about 1 1/2 - 2 hours. Baste every 30 min then pull at 125.

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I’ll be doing a whole tenderloin tomorrow as well.

We can compare pics.
 
Chdamn said:
I’ll be doing a whole tenderloin tomorrow as well.

We can compare pics.
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I’m not tying mine up or doing it properly. Going rustic so it’s intentionally not cooked evenly. So I’ll have some that is not medium rare for my heathen wife. 😆
 
CZfool68 said:
I’m not tying mine up or doing it properly. Going rustic so it’s intentionally not cooked evenly. So I’ll have some that is not medium rare for my heathen wife. 😆
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I do the same. Just season and throw it in.
 
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