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Beef Tenderloin recipes wanted!

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Post Wed Aug 06, 2008 11:22 am
Robert W rare
rare

Posts: 41
Location: Berwyn, PA
Looking for a good recipe for a half tenderloin roast! I apparently made one on the WSM wrapped with bacon that my wife really liked, but I don't remember where I found the recipe. I suspect that this was cooked at about 350 with sand instead of water in the water pan, and I'm sure that some sort of smoke was involved.

Does any one have a similar tried and true recipe?

BTW... Last night I used the other half to make the Steak Au Poive recipe from Alton Brown's Tender is the Loin p.1 epsiode... Excellent!... but not bbq... if you try this one I would lighten up on the pepper by at least half... just use what you think is an appropriate amount
Char-Griller Smokin Pro
WSM
Weber Spirit 700
Stoker

Post Wed Aug 06, 2008 11:39 am
HND medium-well
medium-well

Posts: 240
beef wellington. from another website. pics and site.

Image

http://www.puffpastry.com/recipedetail. ... 3980&rc=-1

Post Wed Aug 06, 2008 2:30 pm
phillyjazz well done
well done

Posts: 2965
Location: Philly

HND wrote:
beef wellington. from another website. pics and site.

Image

http://www.puffpastry.com/recipedetail. ... 3980&rc=-1


It Ain't beef Wellington without the Pâté de Foie Gras. That must be the VEGETARIAN version :wink:
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Wed Aug 06, 2008 2:45 pm
tex_toby well done
well done

Posts: 1787
Location: Sherman, Texas

I like my meat rare, but all I can say when I look at that is MOOOO!
20" x 40" Party Gator Pit
Char-Griller Wrangler w/Side-burner - My camping grill

Post Wed Aug 06, 2008 3:27 pm
phillyjazz well done
well done

Posts: 2965
Location: Philly

tex_toby wrote:
I like my meat rare, but all I can say when I look at that is MOOOO!


From the looks of the blood on the cutting board they didn't let it rest. I'll bet it was grey and dry in 15 minutes ....
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Wed Aug 06, 2008 3:48 pm
Robert W rare
rare

Posts: 41
Location: Berwyn, PA
While Wellington is on my to do list. Any thoughts on smoking with bacon, a reverse sear at the end? Effect of bacon on smoke penetration and reverse sear technique for this?
Char-Griller Smokin Pro
WSM
Weber Spirit 700
Stoker

Post Wed Aug 06, 2008 3:57 pm
rogerja well done
well done

Posts: 2288
Location: Central Ohio
You're on the right track, except it wouldn't reverse sear it with a bacon wrap. Tie the tail end up to give yourself an even thickness, salt and pepper and wrap ith bacon, if desired.

Smoke roast at with a light wood, like fruit or pecan, until the internal temp hist 125, pull, and rest for 20 minutes.

If you didn't do the bacon wrap, you can sear at the end.


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