noharleyyet
Well-known member
Gonna need something a little stronger than Montreal fly spec for Mountain loin.
Beef Tenderloin-help me out
- Thread starter LukeDuke
- Start date
Agree with the rest to be very simplistic on spices. We rarely do beef tenderloins, but when I do - Rub it with a halved garlic clove on all sides, generously Salt it, some pepper and a dusting of Smoked Paprika. Sear in cast iron (high smoke point as VG pointed out), finish to 130-135 in the oven (or reverse sear). Rest. When you think it's rested long enough, give it another 5 minutes.
Since Tenderloin doesn't have a ton of flavor, I find Sauce to be very important. My go-to base is basically a standard French Red wine sauce. Google will turn up a crapload of them, but Shallots, Butter, Beef Stock, Red Wine, Thyme - reduce, then add back to the pan you cooked the roast in after deglazing with another splash of broth.
Since Tenderloin doesn't have a ton of flavor, I find Sauce to be very important. My go-to base is basically a standard French Red wine sauce. Google will turn up a crapload of them, but Shallots, Butter, Beef Stock, Red Wine, Thyme - reduce, then add back to the pan you cooked the roast in after deglazing with another splash of broth.
MarvB
Well-known member
Go all in…use a litter box to apply the rub! That’ll get em all talking around the dinner table.
WildWill
Well-known member
I ordered a bunch of their stuff last night. Never heard of them cant wait to try their shit.
My favorite simple beed rub from a Oklahoma company.
Nick87
Well-known member
I like kosmos and Malcom Reed (howtobbqright) both have good stuff.
cahunter805
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- May 27, 2014
- Messages
- 2,546
This is what I use for most of my main bbq. Local seasoning.
susieqbrand.com
Original Santa Maria Style Seasoning
There’s a reason this authentic Santa Maria Style Seasoning is our #1 selling product. It’s the essential ingredient for anyone whose passion is regional cooking, as well as a pantry staple that enhances the flavors of almost any food. Our “blue label” original Susie Q’s Santa Maria Seasoning is...
susieqbrand.com
Wildabeest
Well-known member
I heard it tastes like 3 day old fish…I’ve heard mountain lion tastes like chicken!
dirtclod Az.
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- Jan 24, 2018
- Messages
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Making pork tenderloin tonight as a test run, butterflied
and stuffed with garlic butter, roasted red peppers,
and slices
of serrano chiles. Then layered with fresh basil.
and stuffed with garlic butter, roasted red peppers,
and slicesof serrano chiles. Then layered with fresh basil.
Lilhowie83
Well-known member
I love Malcolm's stuff. He has some of the best bbq sauce that you can buy. I've always said you know his stuff is good, because you know you can trust a fat cook.
Nick87
Well-known member
I haven't tried his sauce but I've used pretty much all of his seasonings. Any of his recipes I've tried have been nothing short of amazing.
Lilhowie83
Well-known member
That is the truth.
dirtclod Az.
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- Joined
- Jan 24, 2018
- Messages
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Making pork tenderloin tonight as a test run, butterflied
and stuffed with garlic butter, roasted red peppers,View attachment 218973View attachment 218974 and slices
of serrano chiles. Then layered with fresh basil.
The pork tenderloin turned out great, it should work well with beef also.
