8Lb Beef Tenderloin Recipe. Cover the tenderloin in olive oil and add the dry rub generously to the meat. Fold the thin end underneath the thicker part to keep the tenderloin the same thickness as much as possible.
How Much Is A 5 Lb Beef Tenderloin Beef Poster from beefposter.blogspot.com
* raw weight 7 pounds * chateaubriand or filets mignon 3 pounds * stir fry from chain and tip 2 pounds * fat trimmed off 1 1/4 pound * steak from nose 3/4 pounds. For a fillet as big as 8 lbs i would cut it into 2 joints to make handling easier. Preheat smoker to 250 degrees.
Cover The Whole Cut In The Rub.
Place the tenderloin on a rimmed baking sheet covered with parchment or foil. Cover roasting pan with foil and let rest for 30 minutes. Allow the beef to stand at room temperature 1 hour before roasting.
Check The Temperature Again And Wait Until It Reaches The Desired Temperature.
Mix together black pepper, garlic powder and salt. Salt and pepper the roast liberally. Spread 2 tablespoons of butter on the roast.
One Half Of The Roast Should Have A Thinner End That Tapers Off.
Wrap it in plastic and place it in the fridge for two hours. Preheat the oven to 300°f. As others have said fold the ‘pointy’ end underneath and tie it in place with string.
Place The Tenderloin On The Smoker And Let It Cook For 1 1/12 To 3 Hours, Depending On The Weight Of The Meat.
Remove shallots from top surface of meat. Cook for 30 minutes, check after 20 minutes the temperature of meat. Dry brine it overnight by sprinkling it with salt and let it sit.
Let Your Meat Sit And Get Up To Room Temperature.
Follow this chart for cooking times and meat temperatures of whole beef tenderloin (filet). Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature. Take the beef tenderloin out of the refrigerator about 45 minutes to an hour before roasting to bring it to room temperature.
