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Just purchased a 3.5 lb tenderloin, tell me what to do w/ it!

post #1 of 18
Thread Starter 
I've been doing pork over the past few years but beef is fairly new to me.

What sort of rub should I use and temps/time on a tenderloin this big? Basically, it's a half of loin that normally weights 7 lbs, got it from Costco cryovac for $25. Any help on this is GREATLY appreciated! I'll be checking in for responses until I get ready to rub it around 10 PM EST tonight.

I want to get the Que view going for all ya'll tomorrow when I start. :)
post #2 of 18
I wanted to answer this before Rich did.....but I've never done a beef tenderloin. I can't wait for Rich's answer!!!
post #3 of 18
Tenderloin is such a lean tender cut of meat to begin with, I'd be tempted to grill instead of smoke. You could make a quite a few fillet mignon steaks out of that.
post #4 of 18
Thread Starter 
o rly? Well thats good to know....I'd like to hear from more experts on here so I don't screw this up, it was a little pricey.
post #5 of 18
Ya, a lil pricey to smoke!
Cut it into steaks or if you have enough people to eat it all, smoke to about 110* and then put on the grill to crust up until about 125ish, foil and rest. wink.gif
post #6 of 18
Same as what was previously said. Some meats are just meant for the grill and I'd say that beef tenderloin is one of them. If you're looking for some smoke flavor, what about adding some hickory or mesquite chunks to the grill? Just a suggestion ...
post #7 of 18
Yup I also think to lean to really smoke-cure it and make canadian bacon with it or a oven bag or grill it.
post #8 of 18
Thread Starter 
Found this link interesting so far.....others have smoked it and said it turned out fairly good. I'm nervous about how I'm going to do it now, I DO want it to have smoke flavor but I also don't want to overcook it. I'm guessing 45 min - 1 hr per lb.
post #9 of 18
GRILL IT wink.gif
post #10 of 18
Here's something to consider and this is a rare piece of meat:

As for a Tenderloin, "internal" temps are:

Rare: 120-125
Medium Rare: 130-140
Medium: 150
Well Done: 160

This assumes smoker temps of 225-250. Could take anywhere from 2 hours to 4 hours depending on how well done you want it.

If you go this route, leave it whole. Where ever you want the meat to end up, take it out 5 degrees early, double wrap in foil, place in a cooler and let it sit for an hour. Open, collect the jucies and slice.

Let us know what you decide and good luck!
post #11 of 18
Thread Starter 
Haha man I am STILL on the fence as to what to do! Just found this one on smoking one also....

Smoked Beef Tenderloin with Smokehouse Topping

Tenderloin Preperation:

Trim all excess fat and any silver skin from whole tenderloin. Season well with Cavender's Greek Seasonin and wrap tightly with plastic wrap. Best if done at least hours before cooking. Place the tenderloin on smoker or on opposite of pit from coals. Cool to desired temperature. (Smoke about 1 hour for med/pit about 45 min. for medium) Remove from pit and slice into 1-inch-thick pieces. Serve immediately.

Smokehouse Topping:

1.5 cp. Tiger Sauce
3 cp. Red Wine
1 lb. Sliced Button Mushrooms
1 cp. Green Onions (sliced thin)
1/2 lb Crawfish Tails
1/2 lb Large Gulf Shrimp

In a medium saucepan, boil red wine until liquid reduced by half. Add tiger sauce, sliced mushrooms, and shrimp. Cook until shrimp are done. Add crawfish and green onions and cook for two more minutes. Remove from heat and ladle over two slices of beef tenderlion.

i would not cook it over 45 minutes.......
I use Cavender's Greek Seasonin on most of the meat I is a wonderful product

post #12 of 18
post #13 of 18
I'm with Abelman on this one. Marinate or inject it (Italian dressing, Mojo or your fav), sear it up and smoke it to 130~135. I'd use some mesquite for the smoking wood. I'm guessing you got a 2~2.5 hr smoke at 220. Foil and rest it.
post #14 of 18
dunno, i think this cut would be enjoyed best grilled, i use a weber kettle so i use briquets or lump if i have it. i always add a piece or two of wood for smoke flavor. i cut mine into pucks or butterfly keeping about 1.5 inches thick. sear and cook to medium rare tops. i also put a pat of butter on the top seared side just before it ready to come off grill. if your buying this cut request the rear most portion. it is of larger diameter and is even more tender than the forward end.
post #15 of 18
LOL...sorry to let ya down Gooose... guess I missed this one. Here's a thread on one I did a while back:

I larded it, perhaps you can see the whiter spots along the length of the loin. Used a boning knife and made puncturs thru the meat and inserted pork fat from a shoulder trimming into it. I rubbed it with rendered bacon grease, and shook on my standard Rich's Rub.

My mop consisted of a 75% red wine/25% cider vinegar and spice solution.

On hindsight, I took it to a bit high in temp... next one I do I will pull at just shy of 140° and rest till 145°.
post #16 of 18
I did a dinner party for a friend... 15 lbs of Filet. If you are considering the oven I have a thread here somewhere on how I did it... Hmm


Hmm on edit... I see I did not mention that I seared the loins over a rocket-hot charcoal fire first...then oven roasted them.
post #17 of 18
Thread Starter 
Ok, final verdict is I'm going to sear it first and then finish it with a smoke, I'll see what I can do about the Q-view, wish me luck boys!
post #18 of 18
Good luck Boston! I'd slice them into some thick steaks, kosher salt and fresh cracked pepper, and grill them myself. Let us know how it goes, and Q-view!
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