Mastering the Big Green Egg: How to Cook Perfect Beef Tenderloin

For devotees of the Big Green Egg, cooking beef tenderloin is a rite of passage. When prepared properly on the Egg, tenderloin emerges with a flavorful dark crust enclosing delicate rosy meat that practically melts in your mouth. But cooking tenderloin can seem daunting for Egg newbies. Follow this complete guide to learn how to cook flawless beef tenderloin on the Big Green Egg every time.

As an avid EGGhead and grilling enthusiast, I’ve grilled hundreds of tenderloins over the years. After plenty of trial and error, I’ve dialed in a simple, foolproof method for grilling tenderloin on the Egg. In this article, I’ll share my secrets for selecting the right cut of meat, proper seasoning techniques, managing heat levels, and more. Let’s get started!

Choosing the Best Tenderloin

Success starts with buying high-quality beef Look for a tenderloin roast that is around 3 pounds, with nice marbling throughout You want good streaks of white fat woven evenly through the meat. This bastes the meat from the inside as it melts during cooking. Avoid lean pieces, which will dry out.

Also inspect the shape. An ideal tenderloin is thick and uniform in shape, not tapered on the ends. This allows for even cooking. Once you have the perfect roast picked out, it’s time to prep it for the Egg.

Prepping the Tenderloin for the Grill

Before hitting the grill, your tenderloin needs a little prep:

• Trim off any excess fat or silverskin
• Tie with butcher’s twine to maintain shape
• Pat completely dry with paper towels
• Coat all over with olive oil to prevent sticking

Now the tenderloin is ready to be seasoned and grilled for mouthwatering results

Big Green Egg Beef Tenderloin Grilling Guide

Follow these steps to achieve tenderloin perfection on the Big Green Egg:

1. Preheat Egg for direct cooking at 500°F.

2. Season tenderloin all over with salt, pepper and desired herbs/spices.

3. Sear tenderloin over direct high heat for 5 minutes, rotating to brown on all sides.

4. Move tenderloin over indirect heat, close lid and cook to 120-125°F internal temperature.

5. Remove from Egg and tent loosely with foil for 10 minute rest.

6. Slice tenderloin 1⁄2 to 1 inch thick against the grain to serve.

The quick sear over direct heat develops an amazing crust. Finishing over indirect heat gently brings the center up to the perfect medium rare temp. Letting it rest after cooking allows juices to redistribute so they don’t run out when you slice into it.

Handy Grilling Tips for Perfect Results

Follow these handy tips and tricks for flawless Egg-grilled tenderloin every time:

• Let tenderloin sit at room temp 30 minutes before grilling
• Use a digital thermometer to monitor doneness
• Resist peeking under the lid while cooking
• Let meat rest at least 10 minutes before slicing
• Slice across the grain for most tender pieces

Proper seasoning and temperature control are also essential for juicy, flavorful results. Keep reading for more guidance.

Ideal Seasonings and Spice Rubs

Simple is often best when it comes to seasoning tenderloin. Salt and cracked pepper are classic. You can also use herbs like rosemary, thyme or sage. Rub the seasonings all over the surface for maximum flavor impact.

For more complexity, use a spice rub. Try combinations like brown sugar and chili powder, coffee and garlic, or coriander and cumin. The possibilities are endless for making your own signature spice blend.

Allow the seasoned tenderloin to sit at room temperature 30 minutes before grilling so the flavors are absorbed into the meat. Now it’s ready to hit the hot Egg!

Temperature Control is Critical

Managing heat properly when grilling tenderloin is crucial. These tips will help:

• Quickly sear over direct 500°F heat to develop a flavorful crust

• Move tenderloin over indirect heat around 300°F to gently finish cooking

• Use a digital thermometer to track internal temp – remove at 125°F for medium rare

• Resist opening the lid too much which causes heat loss

Controlling the temp prevents overcooking this delicate cut. You’ll be rewarded with a perfect medium rare tenderloin!

Let It Rest Before Slicing

Never slice into the tenderloin straight off the grill! It needs time to rest so juices can redistribute and won’t run out when you cut into it.

After removing the tenderloin from the Egg, loosely tent with foil and let sit 10-15 minutes before slicing. This little wait makes all the difference in the moisture and flavor.

For easy, clean cuts, use a sharp knife to slice the rested tenderloin against the grain into 1/2 inch slices. Now you’re ready to serve up this delicious grilled tenderloin!

Sample Side Dishes to Complement Grilled Tenderloin

A perfect grilled tenderloin deserves equally delectable side dishes to complete the meal. Here are some options that pair beautifully:

• Grilled asparagus with lemon and Parmesan
• Creamy scalloped potatoes or potato gratin
• Sauteed mushrooms with fresh thyme
• Classic creamed spinach or kale
• Chopped salad with vinaigrette dressing
• Crusty artisan bread or rolls

Let the succulent grilled tenderloin take center stage and keep sides simple. Add a red wine reduction, chimichurri or béarnaise sauce for even more flavor.

Common Grilling Questions

If you’re new to cooking tenderloin on the Big Green Egg, here are answers to some frequent questions:

What temperature should the tenderloin reach?

Pull tenderloin at 120-125°F for perfect medium rare doneness. Use a digital thermometer for precision.

How long does it take to grill 3 lb tenderloin?

Around 30-40 minutes total time – 5 minutes searing over direct heat and 25-35 minutes over indirect heat.

Can you put tenderloin directly over the coals?

Sear briefly over direct heat, but avoid prolonged direct exposure which can burn the exterior before the interior cooks.

Is tenderloin better grilled from frozen?

Never grill frozen meat directly. Always thaw completely in the fridge over 24-48 hours before grilling.

Should tenderloin be marinated before grilling?

Marinade isn’t required, but can add great flavor if kept brief. Avoid more than 2-4 hours to prevent mushy texture.

Achieve Grilling Greatness with the Big Green Egg

Mastering the art of grilling beef tenderloin on the Big Green Egg is a rite of passage for any egghead. Follow this guide and with a little practice, you’ll be serving restaurant-caliber tenderloin off your own Egg in no time. Just be sure to grill up extras because this tenderloin disappears fast!