Experience the mouthwatering perfection of a 3-pound beef tenderloin roast, seared to golden-brown goodness on the Big Green Egg, then expertly cooked to perfection with a side of homemade horseradish cream sauce.
Ingredients:
- 1 3-pound beef tenderloin roast
- 1 tbsp grapeseed or other high smoke point oil
- 1 tbsp butter
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 3 garlic cloves, roasted garlic was used for this recipe
- 2 tsp salt
- 2 tsp pepper
Equipment:
- Big Green Egg Cast Iron Skillet
- convEGGtor
- Big Green Egg Rectangular Drip Pan
- Big Green Egg Rib and Roast Rack
- EGG Genius
- Butcher twine
Method:
One day before the cook, using the butcher twine, tie the beef tenderloin to make sure it is as uniform in shape as possible. Combine the thyme, rosemary, garlic, salt, and pepper. Season the tenderloin liberally on all sides, including the edges, with the seasoning mixture. Wrap in plastic wrap and refrigerate overnight.
The next day, remove the tenderloin from the refrigerator and let the roast rest at room temperature for at least one hour.
Set the EGG for direct cooking without the convEGGtor at 288°C.
Add a Big Green Egg Cast Iron Skillet to the cooking grid; heat the oil and butter until it shimmers in the skillet. Carefully add the beef tenderloin roast, rotating often, until a golden-brown crust starts to develop on all sides, about 5 minutes total. Remove the cast iron skillet and the roast from the EGG.
Add the convEGGtor to set the EGG for indirect cooking at 149°C.
Place the beef tenderloin on the rib rack inside of the roasting pan and place the pan on the cooking grid. Connect the EGG Genius for 300°F EGG temperature and 125°F meat temperature. Roast the tenderloin until the internal temperature reaches your desired temperature; remember that the meat temperature will rise a few degrees while it rests. Disconnect the EGG Genius. Let the tenderloin rest for at least 15 minutes before slicing. Slice and serve with the horseradish cream sauce. Enjoy!
Horseradish Cream Sauce Ingredients:
- 1 cup sour cream
- ½ cup store-bought or fresh horseradish
- 1 tbsp minced chives
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
Horseradish Cream Sauce Instructions: For the horseradish cream sauce, mix all the ingredients together and refrigerate overnight.
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