Memorial Day Tenderloin aka the best thing I’ve ever cooked.

[JCAP]

Hey all,
I hope everyone is having a good Memorial Day weekend. I did a ton of cooking outside this weekend and planned on doing a multi-meat post. Until tonight.

A few month ago my local Giant had a beef tenderloin on sale for 50% off- about $30- so I grabbed it and stuck it in the freezer. It was a little different than I am used to seeing around the holidays, with the caveat that I never cooked it before. After I thawed it and dried it off it looked like three muscles together- maybe these are the “chain”? Idk. Anyway I separated these three pieces and rubbed them all with different rubs. The smallest got MeatChurch AP, the other small one got MC Holy Cow, and the main tenderloin got Killer Hogs Brisket Rub.



I lit the PBC with B&B lump, hung the two smaller pieces and put the larger price on the rack directly. Cooked until 138 or so and rested for...like 30 seconds.

While the meat was going, I made a balsamic reduction with balsamic vinegar, coconut sugar, butter, and rosemary.



Plated it up with corn on the cob and some grilled squash. It was KILLER good. I’m already dreaming about leftovers as I enjoy a nice local bourbon and a Rocky Patel to wind down the night.




Thanks for looking all.

 

[Winterrider]

Very nice plate "and" glass

 

[jcam222]

Looks great!! Sale tenderloin is awesome!! It’s such a tender cut that prime just isn’t necessary. The chain is the long skinny piece that runs the length of the whole piece, it almost separates itself it’s so distinct.

 

[one eyed jack]

Good beef at sale prices is always good. Looks like you did it proud.

 

[JCAP]

Thanks for the likes and comments everyone!

 

[Smokin' in AZ]

Great way to finish off a great meal....cigar and whisky!

Like!

John

 

[sandyut]

looks perfect! nice work and good score on the tenderloin!