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Joined: Apr 2007
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OP
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I have an elk tenderloin thawing out for supper tomorrow night and was wondering what your guys favorite way to cook a whole tenderloin
Last edited by laker; 11/26/16.
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Joined: Sep 2012
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Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
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Montreal, garlic, olive oil, rosemary, and thyme. Slather it up and roast in a hot oven till 115 internal and pull to rest for at least twenty minutes.
Sean
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Joined: Jan 2008
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Season how you like cook/grill indirect heat about 300 till internal is 115-120 tops. We really like doing beef tenderloin same way.
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Joined: Mar 2005
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Joined: Mar 2005
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I like to brown up the outside in a hot cast iron skillet before popping the tenderloin in the oven. A couple minutes per side in a HOT pan with just a bit of high heat oil like grape seed oil. Then pop it in the oven to finish.
Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats.
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Joined: Nov 2003
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,693 |
no Elk here in Florida, but I like deer tenderloin on the grill. I rub it with olive oil, then my basic dry rub. I make a fire using Pecan and Oak, let that burn down to coals, and grill it.
Sam......
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All solid,,what time do we eat?
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Campfire Regular
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Campfire Regular
Joined: Feb 2007
Posts: 1,130 |
Reverse sear. Basically same as Kaleb but at 110 I move it to a HOT grill or even a HOT skillet. Sear for a minute on each side. Rest then serve.
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Joined: Jan 2010
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Campfire Outfitter
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my goodness,that looks tastey...
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Campfire Tracker
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Joined: Apr 2007
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It turned out damn good. Thanks guys
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Joined: Oct 2008
Posts: 141
Campfire Member
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Campfire Member
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That's perfectly cooked and served with a nice Chanti'
"I've made alot of money in my life, most of it spent on guns and women. The rest of it I just wasted."
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Joined: Aug 2005
Posts: 15,647
Campfire Ranger
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Campfire Ranger
Joined: Aug 2005
Posts: 15,647 |
I cook mine like a tritip. Hot seat over mesquite for a minute or two, finish in oven until rare to mid rare....
I make a sauce with the au jus....
After a thick ribeye steak, this is my favorite red meat preparation...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
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