Beef Tenderloin - Round 2

I've had family in town for a long weekend and we've had a world class weekend running the cookers.  Today, I decided it'd be steak & potatoes in recognition of my father-in-law's birthday.

Last week I took a run at trimming a beef tenderloin and slicing it into steaks.  This week I elected to roast the tenderloin whole.  Wow!  This thing rocked.  I cooked it till it was ~155 degrees in the thickest part.  This allowed me to cut steaks of different levels of doneness to allow for personal preferences.

Here's a shot the whole tenderloin cut in half before I carved it.

Cheers,
Braddog

Comments

[Chris]

What did you think about it cooked to that temp? I've never gone that high before, I like mine more rare to medium rare so I'll pull mine at 145 at the most.

Did you just use a basic salt and pepper rub?

[Boat-n-BBQ]

Man that looks great Braddog!

Makes me want to cook one right now...

[Braddog]

I cooked this guy direct at 350* until it reached 155* in the center of the thickest part. That gave me steaks from medium to well done depending on which part of the loin you sliced them from (thinner parts were more well done).

I marinated it in a product called "Andrea's Steak Seasoning". It's a local product bottled by a local restaurant and we really like it.

Thanks for comments!

Cheers,
Braddog