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In Reply to: beef tenderloin steak recipe posted by Buddy on September 04, 2011 at 13:45:43:
Just did one on my WSM, where it was probably around 320-330 degrees in the lid and it took around an hour or so to do about 3 lbs. Be sure to trim off as much fat and silverskin as possible. Pull off as much clear clingy membrane as possible. Fold and tie the skinny end with butcher twine to make it roughly cylindrical.
You really can't screw it up from a seasoning standpoint. While raw, I like to rub Worcestire all over it, and then I put Montreal on it. The Montreal mostly burnt up while searing though (I start with a sear, which is good for looks). Next time maybe just some black pepper and kosher salt (the montreal has garlic pieces that burn up).
Cook indirect in your kettle, I'd put some unlit coals on each side, and then split up about 1/3 chimney of lit coals on them. IMO, you don't want to cook it at 450-500 degrees, but something more in the 300-350 range. You can use some wood chips or chunk for some subtle flavor.
Go out and probe/thermopen it after 40-45 minutes. No big harm in probing earlier, but you don't want to wait until it's all grey (meat is 140+).
I probed mine early, it read about 115, I knew it needed around 15 more minutes, I checked back in a few minutes. Pulled it around 130-133, pink but cooked. Tented loosely w/foil as we got dinner ready.
Great with horseradish sauce, or mustard. So tender that you can put a slice on a sandwich and eat with ease.
Good luck w/it.