! BEEF TENDERLOIN FOR CHRISTMAS
1 Beef Tenderloin (untrimmed, Choice or Prime) Salted Vodka Rib Glaze (Madison Fireplace & Patio) Mediteranneanish Seasoning
Heat the large Big Green Egg to a temperature of 600 degrees with the plate setter (convegtor) feet up and the Cast Iron Cooking Grid on top. This process will take at least thirty minutes.
While the BGE is coming to temperature, wash and pat dry the tenderloin. Remove any unnecessary fat or membrane. Rub generously with the Vodka Glaze.
Season with the Mediteranneanish Seasoning, Black pepper, and sea salt. Cover completely with the seasonings. Place the seasoning into every crevasse on the piece of meat.
Once the cast iron grate has reached the 600 degree temperature (if you can not hold your hand over the grate for more than 3 seconds, then it is ready to go) place the meat onto the grate and sear for 3 minutes, then flip and sear the other side. If possible lay it onto the other two sides to sear as well.
Toss a handful of Cherry wood chips between the plate setter and edge of grill. The cherry wood will enhance the flavor.
Next close the dome and shut the dampers down to about one inch on the bottom and the ‘cat’s eyes’ open on the top damper. This will allow the BGE to slightly cool down to around 400-450 degrees, which is where you want it to stay until the roast is cooked.
Every 15 minutes take the internal temperature of the meat with an instant read thermometer in the largest portion of the tenderloin or the biggest end. The cook will take about 45 minutes to one hour to cook.
Remove and cover when the internal temperature is closest to 130 degrees, depending on how rare you want the meat to be done. Once the meat is wrapped in foil and set aside to rest it will still rise in temperature 4 or 5 degrees.
Slice thinly and serve with a horseradish cream sauce (4T mayo, 4T prepared horseradish, 2T Brandy, 1T soy sauce, 2 tsp Medirerraneanish seasoning). Adjust to suit your taste.
TL Stallings, Madison Fireplace & Patio