Cooking Beef Tenderloin on Weber Gas Grill

Summary

• Buy a 5-half-dozen pound whole beef tenderloin.
• Advisedly remove nearly of the fatty, the "chain", and all membrane and silverskin.
• Fold under 2″ of the thin end for even thickness, then tie the roast in seven-eight locations.
• Sprinkle with kosher table salt, wrap in plastic wrap, and let sit down at room temperature for 1 60 minutes.
• Simply before cooking, utilise a thin coat of olive oil and sprinkle with freshly cracked black pepper.
• Fume at 225-250°F until 120-125°F for rare/medium-rare or 130-135°F for medium-rare/medium, approximately 55-65 minutes.
• Place cooking grate directly over hot coals. Sear tenderloin on all four sides, approximately 2 minutes per side.
• Cover loosely with foil and let rest for 10 minutes before slicing.

The whole beef tenderloin roast is sometimes called a "whole filet", a "filet mignon roast", or a "tenderloin tip roast". It is a long, tapered muscle located on the inside of the short loin, extending from the 13th rib to the pelvis.

A whole tenderloin has three distinct areas:

• The big end, chosen the butt stop. It actually resides in the sirloin section.
• The modest end, called the tail.
• The center section, called the center.

The tail is normally folded under the center department and tied to create even thickness for even cooking.

Beefiness tenderloin is the most expensive and most tender cut of beef, just it as well has a reputation for mild taste because information technology does not contain a lot of intramuscular fat. Fortunately, with some careful trimming and a piffling fleck of salt, pepper, and smoke, you can transform this cut into something really special for the holidays or any mean solar day!

Hither'due south a description and photos of how I cooked a whole beef tenderloin on November 19, 2005. Exist sure to check-out the accompanying video for a quick overview of how to prep the meat for cooking.

Select And Prepare The Tenderloin

Choose a 5-half dozen pound, USDA Choice whole beef tenderloin. This cut of meat volition cost a ton of money if you buy information technology from a practiced butcher fully trimmed and tied. If you lot want to save up to 50% and are willing to spend xx-xxx minutes trimming and tying the meat yourself, so buy a whole tenderloin in Cryovac packaging at a wholesale warehouse store.

I bought the USDA Option whole tenderloin pictured here at Costco. The photograph above shows the tenderloin later on I trimmed and tied information technology. It weighed 5.60 pounds before trimming.

If you want to try your hand at trimming and tying a whole tenderloin, I would suggest that you do it the dark before. This gives you enough of time to work with the meat without feeling rushed.

You will need the post-obit tools:

• A very sharp boning knife
• Kitchen twine

Here are the steps for trimming the roast. Take your time—remember, this is an expensive cut of meat, and you want to remove the waste without losing much of the valuable meat.

• Remove the meat from the Cryovac packaging and pat dry out with newspaper towels.
• Using your fingers, pull off equally much loose fatty and membrane as possible from both sides of the roast.
• Remove the side strap or chain, a length of sinewy muscle and fat attached to ane side of the tenderloin. It will come off in a single piece and tin be pulled off by mitt, but don't exist afraid to use a knife, if necessary. Pull off or trim any areas of fat or membrane exposed every bit a result of removing the chain.
• On the butt terminate, carefully remove the pockets of fat in the two crevices on either side of the tenderloin. Make shallow cuts to remove every bit little meat as possible in the process.
• Remove the silver skin. This is a length of white/silver fibrous connective tissue running from the butt end toward the tail. It's tough eating and needs to be removed. Starting somewhere in the eye, shimmy the tip of the knife under the edge of the argent pare 1/2″ to 1″, then push the knife tip upwardly through the peel. Angle the bract upward slightly and use a sawing motion to cut to the finish of the skin. Angling the bract upward helps you to remove the peel without losing much meat. Next, grasp the loose end of the silvery skin and cut to the reverse end using the same blade bending and sawing motion. Remove all the silver skin using this technique.
• Flip over the tenderloin and trim whatever areas of fatty.
• Requite both side of the meat a concluding visual inspection and clean upward whatsoever remaining areas of fatty, membrane, or argent skin.

Here are the steps for tying the roast. Tying is done to create even thickness for even cooking and to secure any floppy $.25 of meat. For a lesson in tying knots, watch the How To Tie A Roast video.

• Pre-cutting 7-viii pieces of kitchen twine, each about 18″ long.
• Fold about 2″ of the tail under the eye section to create an even bore. Necktie in two spots to secure.
• Tie the butt end in three-4 spots to secure the meat.
• Tie the center section in ii-3 spots.
• Trim the loose ends of the twine.

Wrap the tied tenderloin in plastic wrap and refrigerate overnight.

The next twenty-four hours, remove the tenderloin from the fridge one hr before cooking information technology. Pat dry with newspaper towels.

Sprinkle all sides with 1-1/2 Tablespoons of kosher table salt. Wrap in plastic wrap and let sit at room temperature for one hour. This stride allows the salt to penetrate the meat and will help it melt more evenly.

Merely before cooking, apply a thin coat of olive oil and sprinkle with a good corporeality of freshly cracked black pepper.

Video: Preparing A Whole Beefiness Tenderloin

This video demonstrates the procedure of preparing a whole beef tenderloin for cooking. Click on the video to play.

Fire The WSM

Burn down-up the cooker using the Minion Method. Fill the charcoal chamber 1/2 to 3/4 full with unlit Kingsford Charcoal Briquets, so lite 20-40 briquettes using a Weber chimney starter and place them on top of the unlit ones.

Put the h2o pan in the cooker and fill information technology with water to assist with temperature control.

Fume The Tenderloin

Place 2-3 small chunks of dry smoke woods on the coals. Employ a balmy wood, and don't employ much of it. I used three small chunks of apple woods, possibly equivalent to a unmarried fist-sized chunk.

Gather the cooker and identify the tenderloin on the summit grate. Fix the 3 bottom vents to 100% open. Open the elevation vent fully and leave it that manner throughout the entire melt.

When the cooker reaches virtually 225°F, gear up the three lesser vents to 25% open so the cooker settles in at 225-250°F measured at the lid. Adjust the iii bottom vents as necessary to maintain this temperature.

Cook the tenderloin to an internal temperature of 120-125°F for rare/medium-rare or 130-135°F for medium-rare/medium, approximately 55-65 minutes.

At that place's no need to baste or rotate the tenderloin during the cooking procedure.

Hither's how the cooker temperatures and vent settings went during my cook:

Time	Lid Temp	Meat Temp	Vent ane %	Vent 2 %	Vent 3 %
5:05 pm	–	–	100	100	100
five:15 pm	192	–	100	100	100
5:20 pm	200	–	100	100	100
five:xxx pm	212	–	100	100	100
5:45 pm	240	–	25	25	25
half-dozen:00 pm	235	–	25	25	25
6:05 pm	235	127-133	25	25	25
six:ten pm	235	130-135	25	25	25

Notation that the vent percentages represent the way I set the vents at the time indicated.

Reverse Sear The Tenderloin

Many recipes telephone call for searing a roast at high temperature at the commencement of the cooking process, then reducing the heat and cooking until done. However, for the nearly even doneness inside a roast, you lot want to do the opposite—cook the meat at depression temperature until almost washed to your liking, then sear information technology quickly at high temperature at the end. This is known every bit a reverse sear.

Don't skip this searing step, because it creates lots of peachy flavour on the surface of the meat.

Remove the meridian cooking grate from the cooker and gear up information technology bated. Carefully lift off the middle cooking section (making certain not to spill any water) and fix it aside. Apply tongs to evenly spread out the hot coals in the charcoal chamber, if necessary.

Identify the cooking grate direct on height of the charcoal bedchamber. Sear the tenderloin on all iv sides, approximately ii minutes per side or until browned to your liking.

I seared this tenderloin on two sides by crimper it into a c-shape, and so seared the other 2 sides past holding the meat on edge with tongs.

Rest And so Slice The Tenderloin

Remove the tenderloin from the cooker. Embrace loosely with foil and let balance for 10 minutes earlier slicing.

Snip the kitchen twine and remove it. Slice the meat into 1/4″ to 3/8″ slices across the grain.

The photos above show the seared tenderloin after a x minute residue and the consequent doneness inside the roast. The meat is evenly pink across almost its unabridged bore, which is accomplished by using the contrary sear cooking procedure.

Here'due south how I described this tenderloin in my cooking log:

• "Fork tender"
• "Good moisture"
• "Fabulous flavor"
• "No one at Christmas dinner would be disappointed!"

Sauces For Beefiness Tenderloin

Beefiness tenderloin has a mild flavor, and then it is oft served with a sauce on the side. Your smoked tenderloin will have more flavor than most, and yous may detect that a sauce is non necessary.

I similar a creamy horseradish sauce with beefiness, and I'm quite satisfied with the ones I find at the supermarket, peculiarly Beaver Cream Manner Horseradish.

If you lot'd like to endeavor your mitt at making a sauce, here are some recipes to get you started.

Horseradish Foam Sauce
From Cook'south Illustrated magazine

• one/2 cup heavy cream
• one/ii loving cup prepared horseradish
• 1 teaspoon table table salt
• 1/8 teaspoon ground black pepper

Whisk the heavy cream for i-2 minutes until thickened but not yet belongings soft peaks. Fold in horseradish, salt, and pepper. Transfer to a serving bowl and refrigerate xxx-hour before serving.

Sour Cream Horseradish Sauce #1
From Melt's Country magazine

• 1/2 loving cup sour cream
• 1/2 cup prepared horseradish
• i-1/2 teaspoons kosher salt
• 1/2 teaspoon ground blackness pepper

Whisk together all ingredients. Encompass and refrigerate until ready to serve.

Sour Cream Horseradish Sauce #ii

• 1 loving cup sour cream
• 2 Tablespoons prepared horseradish
• one teaspoon lemon zest
• 1/two teaspoon Worcestershire sauce
• 1/iv teaspoon hot pepper sauce
• ane/4 teaspoon salt

Whisk together all ingredients. Encompass and air-condition until set to serve.

Mustard Horseradish Cream Sauce
From Sheila Lukins, Parade Magazine

• one/three loving cup Dijon mustard
• ane/ii loving cup sour cream
• one/4 cup prepared mayonnaise
• 1/4 cup well-drained prepared white horseradish

Whisk together all ingredients. Cover and refrigerate until prepare to serve.

Whipped Cream Horseradish Sauce

• one cup heavy foam, whipped to soft peaks
• Juice of one/two lemon
• i heaping Tablespoon freshly grated horseradish or 3 Tablespoons prepared horseradish
• Kosher table salt and freshly ground black pepper

Stir horseradish and lemon juice into whipped cream. Add common salt and pepper to taste.

Gorgonzola Cream Sauce

• 4 cups heavy cream
• iii-4 ounces crumbly Gorgonzola cheese (non creamy or "dolce")
• 3 Tablespoons freshly grated Parmesan cheese
• three Tablespoons minced fresh flat-leaf parsley
• iii/4 teaspoon common salt
• 3/iv teaspoon freshly ground black pepper

In a bucket over medium-high heat, bring cream to a full boil. Boil rapidly 45-50 minutes until thickened like a white sauce, stirring occasionally. Remove saucepan from heat, add all ingredients. Whisk rapidly until cheeses cook.

To reheat, warm the sauce over low heat until melted, then whisk chop-chop until sauce comes together.

Dorsum to Cooking Topics

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