No harm in cutting into the middle of the tenderloin for a peek at doneness.īilly says: “Let the tenderloin rest for about ten minutes before cutting and serving.” The rest allows the tenderloin’s juices to return to the center. Transfer the tenderloin to a cutting board designated solely for meat and tent with foil for 15 to 20 minutes. This beef tenderloin recipe is seared for a nice crust then transferred to a high temp oven to roast to melt-in-your-mouth perfection. Time to baste with melted butter and finished with a quick kiss of flames. A quick sear in a skillet will transform the crust of your beef tenderloin while allotting rest time at the end allows the beef to reabsorb all the juices leaving you with tender, succulent results and a gorgeous exterior crust. Once the tenderloin is rightly charred, place back in a smokin’ position on the pit for a few minutes. Char all sides of the tenderloin for about 10 minutes don’t panic at the sight of flare-ups, just keep turning the meat. Like grilling, keep the lid open and place the tenderloin over direct heat and flames. Starting the tenderloin in the smokin’ position maximizes smoked-flavor greatness. Carving the roast too soon will produce soft and flabby pieces, while giving a long rest of 30 minutes will greatly improve the texture of the finished meat. The first order of business is to position the tenderloin on the pit for indirect heat for about 30 minutes (flip once). It is important that you allow the beef tenderloin plenty of time to rest after cooking and before carving to allow the meat to firm up to the optimal texture. Once ready to cook, preheat grill to medium-high heat. Red and ashy – time to cook! Add a few wood chunks for more smoke. beef tenderloin to room temperature by letting it sit out of the refrigerator for 30 minutes to 1 hour before cooking. Get cookin’ and build a big ol’ smokin’ hot fire, shoot for about 350 degrees. Go ahead and melt the unsalted butter for basting. Let the tenderloin sit at room temperature for about 15 minutes before cookin’. Step 5: Spread the garlic herb butter over the tops of both roasts. Add the oil and sear the roasts well on each side until browned, 4-5 minutes per side. Allow the beef tenderloin to rest for at least 10-15 minutes before slicing into thin strips or serving as is. Place the tenderloin in a baking dish and roast for 30-35 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit. Step 4: Next heat a large cast iron skillet over medium-high heat until hot but not smoking. Trim off any excess fat or sinew from the beef tenderloin, then season it with salt and pepper. 3 Rub onto the tenderloin, solid coverage, but not too thick. Stir in the salt and pepper until combined. The flap is a tasty morsel of beef, cooks right along side of the whole tenderloin. Billy knows this is a severe wallet-whippin’, but cookin’ beef tenderloin is an epic event.īilly trims the flap off the tenderloin, this help s make the cookin’ more uniform. Take a trip to the grocer and ask the friendly butcher for fully trimmed prime beef tenderloin. Fire Cook Beef Tenderloin Like Billy Fire Cook Beef Tenderloin Like Billy
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