BEEF tenderloinz....

Got given two grass fed, large 2 inch thick beef tenderloins this last weekend .
they look about good enough to eat raw I swear .....
but they will get burned over an open fire for sure is my thought .....
gas or wood is how I imagine it to happen ....
so here we go ....it will likely occur soon ....
gas or wood is the question .....
or maybe stovetop even ?
seasoning advice is welcome in this thread too ....
what say you yawl on the speeding up of the spoiling the beef process ....?
give me your thoughts on it , even it if ain't a crappie ....rotfl

Um over hickory with some blackened seasoning. Another option is over wood, no seasoning while cooking and after allowing it to rest after removing from fire. While resting add a dollop of garlic butter letting it melt. Plate, salt and pepper to taste and go at it!

:biggrin

Either way but with peppers and onions for some delicious tacos! I mean seriously it's really hard to mess up tacos...lol.

Sounds awesome

I use heat so hot the fat drops will flame, mopping with salted clarified butter for the couple of minutes I let them cook, then topping with a very seasoned garlic butter as suggested above. That top grade beef will still have a cool center as I thinly slice, roll up, and dip in more garlic butter before eating. No doubt practically Beef Sashimi when it hits my mouth.

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Originally Posted by Rojo

I use heat so hot the fat drops will flame, mopping with salted clarified butter for the couple of minutes I let them cook, then topping with a very seasoned garlic butter as suggested above. That top grade beef will still have a cool center as I thinly slice, roll up, and dip in more garlic butter before eating. No doubt practically Beef Sashimi when it hits my mouth.

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Used to get a seared black pepper tenderloin at a sushi house back when ….
Burnt a bit barely on the outside about brown 1/4 inch in and red raw and mooing on the inside , sliced thin as paper ….
RIDICULOUS tasty ….thanks for the reminder bro ….:cheers2

That does sound awesome

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Originally Posted by DockShootinJack

That does sound awesome

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the cracked black pepper was the only seasoning and a lil lite dunk in some soy sauce made it just about go bananas in your mouth , the salt in the soy coupled with the pepper made it just ,,,,,mmmmm good :highfive

Black Pepper was, has, and always will be The "Beef" Seasoning. Back in the early times countries were even invaded for their black pepper spice. Today, all the best Texas BBQ beef seasoning's base is Cracked Black Pepper and crushed rock salt. All the other additions are window dressings, the individuality of the particular Chef. Me, I think Rudy's Rub is the Greatest Brisket Seasoning EVER! San Antonio if your looking to try some.

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Originally Posted by Rojo

Black Pepper was, has, and always will be The "Beef" Seasoning. Back in the early times countries were even invaded for their black pepper spice. Today, all the best Texas BBQ beef seasoning's base is Cracked Black Pepper and crushed rock salt. All the other additions are window dressings, the individuality of the particular Chef. Me, I think Rudy's Rub is the Greatest Brisket Seasoning EVER! San Antonio if your looking to try some.

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facts bro , hard to beat fresh cracked black pepper on things :highfive

I like black pepper in my hamburgers. Just be sure to make some nice broiled mushrooms to go with that beef.

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Originally Posted by "D"

I like black pepper in my hamburgers. Just be sure to make some nice broiled mushrooms to go with that beef.

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love me some pan seared slightly caramelized onions with some sliced portabellas done in some butter in the cast iron pan ....
just divine , might just eat them without the beef , just saying

I won't buy beef tenderloins at Grocery Basket, Grenada, MS again. They were $8.99 per lb so I got 2. I cut 1 1/2" thick. Grilled over charcoal, 5 minutes per side. It was like chewing bubble gum. Wouldn't break apart.
I like slightly caramelized onions with thick sliced mushrooms, no matter the variety. Stir in the mushrooms for about 2 minutes so they are still crispy.

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Originally Posted by canebreaker

I won't buy beef tenderloins at Grocery Basket, Grenada, MS again. They were $8.99 per lb so I got 2. I cut 1 1/2" thick. Grilled over charcoal, 5 minutes per side. It was like chewing bubble gum. Wouldn't break apart.
I like slightly caramelized onions with thick sliced mushrooms, no matter the variety. Stir in the mushrooms for about 2 minutes so they are still crispy.

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maybe an old range cow that wasn't calving no more .....could happen ya know ....
been surprised a few times myself like that , looks divine and cooked just right and no deal .....
chew on it till your jaws hurt ,,,,been there done that