Beef Tenderloin-help me out

[LukeDuke]

Hey all. I’m going to be grilling a beef tenderloin for the extended family for Easter dinner. I’m probably going to use my Traeger as I can control the temp/etc a bit more easily on that grill. Curious what some of the groups favorite recipes are. I’m all ears.

 

[Nick87]

I like to keep it simple, steak seasoning or gsp cook it low and slow then reverse sear all sides.

 

[Nick87]

Or I've also done them stuffed with cream cheese and ranch powder mushrooms, bacon, onions and peppers. Bell peppers or jalapeño whatever your preference.

 

[Scott85]

There is a really good season called bullshit.

 

[Nick87]

There is a really good season called bullshit.

I'm intrigued

 

[Scott85]

I'm intrigued

https://shop.specialshit.com/ I’m doing a prime rib Sunday and that’s the seasoning I’m using.

 

[WildWill]

I like to keep it simple, steak seasoning or gsp cook it low and slow then reverse sear all sides.

This for sure. Low and slow till it's at around 120 then pull it and put it straight on a 450 degree grill and reverse sear that bad boy. Should be around 130 -135 when you pull it off. I'm a big fan of Montreal steak seasoning on tenderloin and tri tip good simple flavor that goes well with but doesn't cover up the beef.

 

[Boarmaster]

Salt and pepper.

 

[seeth07]

Sell it to your neighbor for 15 bucks a pound and pull out your better meat from the freezer

I recently won some porterhouse and my God those fatty piles of crap sucked. Wanted an elk steak instead thr whole time

 

[VikingsGuy]

Sous Vide @ 140, add kosher salt, and quick sear in super hot cast iron skillet with high flashpoint oil. The perfect steak.

 

[JShane]

Make a gorgonzola butter sauce to go with the first thing Nick said.

 

[hank4elk]

its beef so...S&P,low & slow and sear.
And you don't stuff a good piece of meat with masking crap. You put that stuff on the side, for sissies.LOL

 

[MarvB]

Though I wouldn’t overdo the direct seasoning I would still carve a dollop of whiskey butter or bacon butter (my new fav) as a topper!

 

[Steelsearchin]

Huge fan of Montreal steak, but if you can find some Excalibur Prime Rib Rub, that stuff doesn't suck either. Good luck.

 

[cahunter805]

I agree with above. Salt, pepper, garlic and low and slow then sear it off.
Also be sure to pull the lion out of the refrigerator early and let it rest to room temp before throwing it on the Traeger.

 

[MarvB]

I agree with above. Salt, pepper, garlic and low and slow then sear it off.
Also be sure to pull the lion out of the refrigerator early and let it rest to room temp before throwing it on the Traeger.

The Mrs would kick my ass if I let a lion in our fridge, rested or not

 

[cahunter805]

The Mrs would kick my ass if I let a lion in our fridge, rested or not

I’ve heard mountain lion tastes like chicken!

 

[Tiredofthebickering]

Sous Vide @ 140, add kosher salt, and quick sear in super hot cast iron skillet with high flashpoint oil. The perfect steak.

. . . set the steak aside to rest, remove the pan from the heat, add the drippings from the sous vide bag along with a heavy pat of butter, lower heat and add the pan back to simmer and bring together for a couple minutes. Pour over steak/alongside steak/into a shot glass/etc.

 

[Nick87]

I’ve heard mountain lion tastes like chicken!

Not my experience.

 

[VikingsGuy]

I’ve heard mountain lion tastes like chicken!

Everything but chicken tastes like chicken . . . chicken itself has no taste, just a protein carrier for the flavor system of your choosing