Beef Tenderloin Recipe – How to grill beef tenderloin with Slow ‘N Sear **PURCHASE THE SLOW ‘N SEAR HERE: https://abcbarbecue.com/products
For the full article we used to prepare this beef tenderloin look no further than AmazingRibs.com: https://amazingribs.com/preparing-whole-beef-tenderloin-and-making-filet-mignon-chateaubriand-steaks-and-spiedies
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INGREDIENTS NEEDED:
1 Whole Beef Tenderloin
Salt for dry brining – 1/2 tsp per lb
Mrs. O’Leary’s Cow Crust BBQ Rub (see below)
Oil or water
THE BBQ RUB:
2 tablespoons ground black pepper
2 teaspoons dried rosemary leaves
2 teaspoons dried thyme or oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon American paprika
1/2 teaspoon chipotle or cayenne powder
THE METHOD:
First when looking at the whole Beef Tenderloin you will notice that on the one side you have the head or the nose which is fairly large and on the opposite end the tail. To access the center portion lets first remove all the silverskin and large sections of fat. There is usually a lot to remove so just take your time… Next w’ell remove what’s called the chain, which runs along the side of the tenderloin. With that removed you now have access to the center portion of the beef tenderloin which we will continue to clean up by removing the silverskin. Once the Tenderloin is cleaned up all we need to do is trim off the head and the tail portions so that we have a nicely shaped Filet Section. With your offcuts you can turn them into steaks, grind them up for burgers or cube them for stews. This is premium beef so whatever you do don’t throw it away.
We now have the chateaubriand, or beef tenderloin. Prepare this cut by dry brining it with 1/2tsp of kosher salt for every pound of meat. When doing this make sure to apply the salt to all sides of the meat. We recommend doing this at least 2 hours prior and preferably placing it in the fridge uncovered overnight until you’re ready to cook.
The Tenderloin has been brining overnight. You can see that the it has darkened up slightly and has a rich red color from the salt that’s absorbed into the meat during the dry brining process. The final step is to apply our wet rub to the outside surface by combining Mrs. O’Leary’s Cow Crust and a bit of olive oil or water. With the Beef Tenderloin rubbed we’re going to get our Slow ‘N Sear set up for a reverse sear.
To do this place about 12 briquettes into the Slow ‘N Sear and get them fully lit. Next add in ½ chimney of unlit briquettes along with 8oz of hot water to the reservoir. If you would like to add a few wood chips for smoky flavor you can at this point.
With our grill sitting at 225 with clean smoke place the beef tenderloin onto the grill opposite the Slow ‘N Sear. Next attach a leave in digital thermometer into the center portion so that we can monitor the temperature as it cooks. Once everything is done, close the lid and begin cooking at 225F.
Once your beef tenderloin has reach an internal tempreture of 80 degrees quickly open up the grill and flip the tenderloin over to promote even cooking. Close the lid and continue cooking until you have reached an internal temperature of 115F.
Fade to black.
With the Beef Tenderloin cooked to 115F add in ¾ of a chimney of fully lit briquettes to the Slow ‘N Sear in preparation for the final sear. Today we will be using the cold grate technique to do this attach the grate opening back onto the grill and then quickly spin the grate over the hot coals and begin searing for 1 minute on each side each time spinning the grate. Continue this process until your internal temperature reaches 130 IT which is a perfect medium rare.
We pulled our beef tenderloin at 128 to rest up to between 130-132. Perfect.
For more Great BBQ Recipes using the Slow N’ Sear visit http://www.abcbarbecue.com
#Beeftenderloin #beefrecipes #slownsear
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