geeteebee Posted December 24, 2007 Share Posted December 24, 2007 I'm headed out to get a beef tenderloin and need some help with cooking it. I was planning on just throwing it on the grill but I don't want to screw it up. It'll be about 5 pounds and $150 so there will be no Plan B if something goes wrong. Should I sear (seer, sere?) it to lock in the juices and then wrap it in foil and let it grill slowly for a while or is there a better was to do it? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 24, 2007 Share Posted December 24, 2007 (edited) did you want to serve it whole? usually with a beef, buffalo, venison, or elk tender i like to portion them. i really only serve pork as a whole tenderloin..... usually half that too. if you want it whole, i'd season it. sear all sides. finish in oven at 375. edit: if you portion it, i'd season it, then grill it Edited December 24, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
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