First time attempting a full tenderloin. Just a YouTube video and a knife to go on. Besides trouble tying the knots I think it came out solid.
First time attempting a full tenderloin. Just a YouTube video and a knife to go on. Besides trouble tying the knots I think it came out solid.
by Remarkable_Card7350
9 Comments
Remarkable_Card7350
Any advice on anything, especially the post-trim picture I would appreciate !
Emotional_Context851
Some people recommend putting holes in and stuffing it with rosemary and garlic, the biggest thing I see though is you have a lot of juice which tells me you didn’t let it rest properly. The temperature is really good, but if you’re going to let it rest longer I would cook it to 123 then pull.
Curtmac86
Looks great!
dude496
Looks great! I did a tenderloin butt for Christmas instead of a prime rib… I don’t think I’ll do a prime rib again because the tenderloin has so much more flavor. I did a smoke at 225 with oak and apple woods, let it rest and then blasted it in the oven at 500 prior to serving.
Tenderloin doesn’t need a lot of different seasoning because the meat has a lot of flavor by itself. I did a dry brine the day before with a lot of salt, then added some black pepper and garlic before smoking and added rosemary a bit before it was ready to pull off the smoker.
Tracktoy
The cook looks great. Going off pic 4 I would say it needed to rest much longer.
9 Comments
Any advice on anything, especially the post-trim picture I would appreciate !
Some people recommend putting holes in and stuffing it with rosemary and garlic, the biggest thing I see though is you have a lot of juice which tells me you didn’t let it rest properly. The temperature is really good, but if you’re going to let it rest longer I would cook it to 123 then pull.
Looks great!
Looks great! I did a tenderloin butt for Christmas instead of a prime rib… I don’t think I’ll do a prime rib again because the tenderloin has so much more flavor. I did a smoke at 225 with oak and apple woods, let it rest and then blasted it in the oven at 500 prior to serving.
Tenderloin doesn’t need a lot of different seasoning because the meat has a lot of flavor by itself. I did a dry brine the day before with a lot of salt, then added some black pepper and garlic before smoking and added rosemary a bit before it was ready to pull off the smoker.
The cook looks great. Going off pic 4 I would say it needed to rest much longer.
Nice work…looks delicious and tender
Looks like you nailed it, perfectly cooked.
https://preview.redd.it/p0dvxu2bw7ae1.jpeg?width=1125&format=pjpg&auto=webp&s=94c7360d70624d08c31f525dcff340c23aa1a165
Beautiful job on the trim!!! Cutting off the fat and silver skin can be a very annoying and frustrating job. I hope it tasted as good as it looks!!