Beef Tenderloin reverse sear

gotch

Newbie

Original poster

May 6, 2016

27

19

Kitchener Ontario, Canada

• May 11, 2016

• #1

Here's a reverse sear I did a couple of months ago on my Weber Genesis (before I got the MB gasser)

Denuded and halved, AAA Angus tenderloin whole. Seasoned with course sea salt and fresh ground 4 peppercorn pepper.

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• gotch
• May 11, 2016

Grill and smoke boxes running, 225F, 2.5hrs of smoke time.Jack Daniels barrel wood chips.

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• gotch
• May 11, 2016

Cut into 2' thick steaks, seared

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• gotch
• May 11, 2016

Burgundy gravy, roux, beef stock, red wine (cab/sav), black pepper, pinch of sea salt.

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• gotch
• May 11, 2016

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• gotch
• May 11, 2016

Finish with Fries...yummy!

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• gotch
• May 11, 2016

 

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Reactions: phatbac and gmc2003

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• May 11, 2016

• #2

Looks delicious!

Al

 

gotch

Newbie

Original poster

Thread starter

May 6, 2016

27

19

Kitchener Ontario, Canada

• May 11, 2016

• #3

Thanks Al, it was...something about the smoke flavour in the beef and the burgundy gravy really fits together for a flavour bomb.

 

mneeley490

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Jun 23, 2011

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Everett, WA

• Jul 27, 2018

• #5

I'm getting ready to do a tenderloin, so I'm cruising these older posts. I saw yours with the gravy and the fries and I thought, "Where's the poutine?"

 

gmc2003

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Sep 15, 2012

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14,737

• Jul 28, 2018

• #6

What no gravy on them there fires!!!.

Looks like a fine meal and well done.

Point for sure.

Chris