Smoked beef tenderloin???!

[jjdbike]

Hello folks,
Has anyone here ever smoked a whole beef tenderloin? It sounds like a crowd pleaser. I’m thinking that it would be good if it wasn’t consistent thickness, e.g. thin on the end and thick in the middle. That way the ends would be more medium & the thicker middle would be more rare. The cut is too expensive to mess it up. I’m thinking, slather w/ W sauce, season with SPG & herbs, smoke then sear. I that’s what suggests.
Looking for techniques, tips & temps, etc., from those w/ experience.
Thanks in advance!
JD

[fzxdoc]

I've cooked a chateaubriand on my PBC, placing it on the grate. using the America's Test Kitchen method:

I omitted the baking soda, though. It still turned out great.

Kathryn

[fzxdoc]

Here's a reverse sear on the SnS Kamado starting with the whole beef tenderloin:

Kathryn

[Uncle Bob]

I'd go with Kathryn's examples to minimize variance, but if you're set on doing the whole thing (less the chain along with other clean up) then I'd still fold and tie the thinnest end back onto the remainder to "bulk it up" to bring it's shape closer to the thicker end. Plenty of examples posted on YouTube.

[jjdbike]

Here's a reverse sear on the SnS Kamado starting with the whole beef tenderloin:

Kathryn

Thanks!
Watched them both.
JD

[Mosca]

The technique for the tapered end is to fold it back on itself and tie it. I’ve done chateaubriands, but not whole tenderloins; and when I’ve done them, I’ve done them as roulades rather than straight roasts.

I haven’t smoked them; my thought has been that it is pretty delicate, and probably wouldn’t reward the strong flavor of the smoke. I could be completely wrong, but I haven’t felt like taking a chance on a $200 piece of meat!

Also, though I’ve done them as roulades, the last time I was faced with a chateaubriand I cut it into filets instead, and reverse seared them. Not sure why, it just seemed like the right thing to do, a nice set of baseball sized filets.

[jjdbike]

The technique for the tapered end is to fold it back on itself and tie it. I’ve done chateaubriands, but not whole tenderloins; and when I’ve done them, I’ve done them as roulades rather than straight roasts.

I haven’t smoked them; my thought has been that it is pretty delicate, and probably wouldn’t reward the strong flavor of the smoke. I could be completely wrong, but I haven’t felt like taking a chance on a $200 piece of meat!

Also, though I’ve done them as roulades, the last time I was faced with a chateaubriand I cut it into filets instead, and reverse seared them. Not sure why, it just seemed like the right thing to do, a nice set of baseball sized filets.

Check out the Meat Church video by Matt Pittman. He makes it look pretty amazing.
JD

[Oak Smoke]

I’d be reluctant to smoke it for fear of drying it out. fzxdoc has the way I would go if I wanted to cook it whole. That reverse sear is beautiful. We get the tenderloin whole when we have a beef processed. My favorite way to cook it is cutting it into 1.5 inch steaks then dipping them in melted butter and applying a nice coat of blackening seasonings. A hot cast iron skillet outside will give that perfect sear and keep the smoke out of the house. These are melt in your mouth tender and bursting with flavor.

[TripleB]

I'd SV it, if you have the equipment. Then sear it.

[DaveD]

This right here. Eliminates any variation owing to shape, you don't have to tie anything off, and you can even chill it after the SV, get it back close to target in a smoker, and then sear it. Don't think I'd consider any other option, personally.

[itsnotmyfault]

I've been doing a Whole Beef Tenderloin the last 5 or 6 Christmas Eve's on my PBC. No mod's on mine, I am able to run around 275, 280 with out issues. For the first time this year, I slatered with W sauce (usually just use water or EVOO), and dry brined overnight with Meatheads Red Meat seasoning and dry brine. It's basically a mix of his Big Bad Beef rub, and Mrs. O'Learys Cow Crust which I have made in the past and are very good. Takes about an hour to hour and a half hanging in the PBC. This is whole tenderloin, trim the majority of fat (have to leave some fat... and all of silverskin, and remove the chain. You are correct, hanging it gives you a range of temps when done. This works well with mix of family members. The top (Head) is more medium rare, and you will have medium around the middle on down. I use Applewood, just looking for a touch of smoke with that beautiful piece of meat! Just cooking for an hour or more does not build a bark, but it does have a nice little edge on it. I have thought about searing it over on the Kamado, but afraid of messing up the edge in that process. The edge has excellent flavor! Enjoy.

[BGWolf]

My butcher trims and ties my tenderloin and folds up the thin end so the entire package is relatively the same thickness. I do a tenderloin every Christmas, This year I used Adam Perry Lang's Honey Worchester recipe. I lightly smoke it until it reaches 225-227 and then reverse sear until medium rare. I also sous vide one for a summer egg fest every year. I will rub and vacuum seal the tenderloin and sous vide until the IT is 225-229 and then reverse sear until medium rare. The participants will grab up the samples as fast as I can cut them.

The sous vide is nice because it demonstrates another way of cooking and using the egg. But, you don't get the same smoke flavor and sous vide results in a softer mouthfeel (I like it, my wife, not so much).

[Henrik]

I have smoked plenty of beef tenderloin. Always whole. I too fold the thin end up and truss it. Easy peasy. It won't dry out or anything, any grill or smoker will work. Most of the time I smoke it until 5-8° or so from target temp, then let it rest for 5-10 minutes while stoking the fire for a quick sear.