Are you looking for a delicious and impressive meal to serve at your next dinner party? Look no further than beef tenderloin cooked on a Big Green Egg!
This versatile cooking method allows you to achieve a perfectly cooked tenderloin with a beautiful crust and juicy interior. Whether you’re a seasoned pro or a beginner, this guide will walk you through the steps to create a mouth-watering beef tenderloin that will impress your guests.
So fire up your Big Green Egg and let’s get cooking!
How To Cook Beef Tenderloin On Big Green Egg?
Before you start cooking, you’ll need to prepare your beef tenderloin. If using untrimmed beef tenderloin, remove any fat and silver skin using a paring knife. Tuck the tail end underneath and use twine to secure it. Apply kosher salt to the tenderloin and place it on a wire rack for 45 minutes to an hour. Wrap twine around the tenderloin every 2 inches to help it keep its shape during cooking.
Next, soak wood chips for about 15 minutes and place them in the center of aluminum foil, then wrap. Poke holes on top of the aluminum foil (about 10-15) to allow smoke to escape.
To set up your Big Green Egg, fill it with charcoal to the first ring. With vents wide open on the bottom and top, light the fire and after about 5-10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker. Place the smoke poach on the charcoal if using. Use aluminum foil to coat the plate setter and place it (legs up) for indirect cooking. Close the lid and leave vents open until the temperature reaches 350 degrees.
Place your prepared beef tenderloin on the grill and insert a meat thermometer on an iGrill probe into the center of the tenderloin. Close the vents enough to maintain a temperature of 350 degrees. When your probe reaches 120-125 degrees, open the egg and flip the tenderloin over to facing up if using a v-rack or grill.
When your probe reaches 135 degrees on the beef tenderloin, remove it from the grill and place it on a wire rack or cutting board. Leave your probe in the meat and keep track of the temperature, as it will keep cooking up to a temperature of 150-155 degrees.
Make sure to give your beef tenderloin at least 15-20 minutes before carving, this will allow the juices to flow back into the meat and allow it to reach 150-155 degrees.
Choosing The Right Cut Of Beef Tenderloin
When it comes to cooking beef tenderloin on Big Green Egg, choosing the right cut is crucial to achieving the perfect result. If you’re serving a small crowd of four to six guests, a center-cut tenderloin is nicely evenly shaped for roasting whole. On the other hand, if you’re hosting a larger dinner party, a tail-end tenderloin is ideal, although it’s important to tie the roast to ensure even cooking.
It’s also helpful to understand some beef basics before selecting your cut of beef tenderloin. The Tenderloin comes from the back half of the animal and is cut from the loin and sirloin primals. Beef Tenderloin is a long cut of beef that you can use for a roast, Beef Wellington, or slice into small portions of steak known as “Filet Mignon”.
While all filet mignon comes from beef tenderloin, not all of the tenderloin is filet mignon. Beef tenderloin is a prime cut of beef divided into filet mignon, chateaubriand, tail, muscle on roast, and chains. While the entire meat portion is tender, filet mignon is especially tender despite being a lean cut of beef. Filet mignon is only 17% fat compared to the 25% found in beef tenderloin.
If you’re looking for an affordable option that still delivers great taste and tenderness, consider choosing a chateaubriand or the head of the beef tenderloin into steaks. These cuts are also preferred for roasts. Butchers and cooks also prefer cutting another thick-cut between the sixth slice of filet mignon and tail. This cut is sometimes called small roast and, as the name suggests, is used for roasting purposes.
Ultimately, choosing the right cut of beef tenderloin comes down to your personal preference and what you plan to serve it with. Whether you opt for a center-cut or tail-end tenderloin or choose an alternative cut like chateaubriand or small roast, with proper preparation and cooking techniques, you can enjoy a mouthwatering and memorable meal on your Big Green Egg.
Preparing Your Big Green Egg For Cooking
Before you begin cooking your beef tenderloin on the Big Green Egg, it’s important to properly prepare the grill. First, make sure to use high-quality natural lump charcoal in the egg. Fill the egg with charcoal to the first ring and have all the vents wide open. Keep the lid open for the first 7 to 10 minutes to allow the charcoal to light properly.
Once the charcoal is lit, close the lid and allow the egg to reach the desired temperature of 350 degrees. This will take about 15 to 20 minutes, but may take longer in colder weather. It’s important to use a plate setter just above the charcoal and wood to force the heat to move up the sides and then down instead of coming straight up toward the meat. This will ensure that your beef tenderloin is cooked indirectly.
If you’re planning on adding smoke flavor to your beef tenderloin, soak wood chips for about 15 minutes and place them in the center of aluminum foil, then wrap. Poke holes on top of the aluminum foil (about 10-15) to allow smoke to escape. Place the smoke pouch on top of the charcoal and then add your plate setter.
With your Big Green Egg set up and ready to go, it’s time to start cooking your beef tenderloin. Remember to insert a meat thermometer on an iGrill probe into the center of the tenderloin before placing it on the grill. This will help you monitor its internal temperature and ensure that it’s cooked to perfection.
By properly preparing your Big Green Egg for cooking and following these steps, you’ll be able to cook a delicious and perfectly cooked beef tenderloin that is sure to impress your guests.
Seasoning Your Beef Tenderloin
Seasoning your beef tenderloin is an essential step to ensure that it is flavorful and delicious. Before seasoning, make sure to pat the beef tenderloin dry with a paper towel. Then, lightly coat it with olive oil to help the seasoning stick.
For seasoning, you can use a variety of herbs and spices, depending on your preference. A simple and classic seasoning mixture is a combination of thyme, rosemary, garlic, salt, and pepper. Liberally season the tenderloin on all sides, including the edges, with the seasoning mixture.
If you prefer a more intense flavor, you can also use a beef rub. Make sure to cover the ends as well. Let the beef tenderloin sit in the fridge for at least six hours or overnight to allow the flavors to penetrate the meat.
Remember that seasoning is a personal preference, so feel free to experiment with different herbs and spices to find your favorite combination.
Cooking Your Beef Tenderloin On The Big Green Egg
Cooking your beef tenderloin on the Big Green Egg is a great way to achieve a perfectly smoked and juicy result. To start, prepare your beef tenderloin by trimming any excess fat or silver skin and tying it off to maintain its shape. Apply kosher salt and your favorite beef rub to the tenderloin and let it sit in the fridge for six to eight hours.
When you’re ready to cook, set up your Big Green Egg for indirect cooking at 350 degrees Fahrenheit. Soak wood chips for 15 minutes and place them in aluminum foil with holes poked on top to allow smoke to escape. Place the smoke pouch on the charcoal if using.
Once the Egg is heated up, place the beef tenderloin on the grill and insert a meat thermometer on an iGrill probe into the center of the tenderloin. Close the vents enough to maintain a temperature of 350 degrees Fahrenheit. When your probe reaches 120-125 degrees Fahrenheit, open the Egg and flip the tenderloin over to face up if using a v-rack or grill.
When your probe reaches 135 degrees Fahrenheit on the beef tenderloin, remove it from the grill and place it on a wire rack or cutting board. Leave your probe in the meat and keep track of the temperature, as it will keep cooking up to a temperature of 150-155 degrees Fahrenheit.
Finally, let your beef tenderloin rest for at least 15-20 minutes before carving. This will allow the juices to flow back into the meat and ensure that it reaches a perfect medium rare or medium doneness. Serve with your favorite sides and enjoy!
Resting And Slicing Your Beef Tenderloin
After your beef tenderloin has rested for 15-20 minutes, it’s time to slice it. Make sure to remove any twine or skewers before slicing. Use a sharp knife to cut the beef tenderloin into slices, about 1/4 inch to 1/2 inch thick.
When slicing, make sure to cut against the grain of the meat. This will ensure that the meat is tender and easy to chew. If you’re not sure which way the grain runs, look for the lines of muscle fibers running through the meat and slice perpendicular to those lines.
Arrange your sliced beef tenderloin on a platter or individual plates and serve immediately. If desired, you can serve with a side of horseradish sauce or your favorite steak sauce.
Remember, cooking a beef tenderloin on a Big Green Egg takes some practice and patience, but the end result is well worth it. With a little bit of preparation and attention to detail, you can create a delicious and impressive meal that’s sure to impress your guests.
Serving And Enjoying Your Delicious Meal!
Now that your beef tenderloin is cooked to perfection, it’s time to serve and enjoy your delicious meal! Here are some tips for slicing and serving your beef tenderloin:
– Use a sharp knife to slice the beef tenderloin against the grain into desired thickness. A quarter inch to half inch thickness is recommended.
– Serve the beef tenderloin hot and fresh. It pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
– Consider adding a flavorful sauce such as horseradish sauce or a red wine reduction to enhance the taste of your beef tenderloin.
– Don’t forget to savor each bite and enjoy the juicy and tender texture of your perfectly cooked beef tenderloin.
With these simple tips, you can impress your guests and enjoy a mouth-watering meal that is sure to satisfy even the most discerning palate.