Posted By: wacorusty
Peppered Tenderloin - 12/24/14 06:17 PM
Stay tuned boys, cooking some peppered steaks tonight with gravy and biscuits. Catalina Wine Mixer!
Peppered Tenderloin
Posted By: NewGulf
Re: Peppered Tenderloin - 12/25/14 01:48 AM
Posted By: wacorusty
Re: Peppered Tenderloin - 12/25/14 03:38 AM
In the Crown, Soy Sauce, EVO, and Green Peppercorn marinade.
Seared at 600 and flipped once cooked around 400 for 45 minutes.
Blackened pieces of the tail in a hot skillet to get the base for the gravy.
Pint of half and half reduced down with crushed black pepper.
Smoked gouda mac n cheese, taters, and slice of rich center cut tenderloin on a thin bagel with gravy topping. Best I can do.
Seared at 600 and flipped once cooked around 400 for 45 minutes.
Blackened pieces of the tail in a hot skillet to get the base for the gravy.
Pint of half and half reduced down with crushed black pepper.
Smoked gouda mac n cheese, taters, and slice of rich center cut tenderloin on a thin bagel with gravy topping. Best I can do.
Posted By: Simple Searcher
Re: Peppered Tenderloin - 12/25/14 01:05 PM
Yumm!
Posted By: NewGulf
Re: Peppered Tenderloin - 12/25/14 01:57 PM
Looks perfect Merry Christmas brother!
Posted By: bill oxner
Re: Peppered Tenderloin - 12/25/14 05:39 PM
I'd eat the snot out of it.
Posted By: 7mag
Re: Peppered Tenderloin - 12/25/14 08:04 PM
Lawd! 
Posted By: NewGulf
Re: Peppered Tenderloin - 12/26/14 05:42 PM
My father inlaw wants your recipe Rusty lol
Posted By: janie
Re: Peppered Tenderloin - 12/27/14 01:07 AM
Oh my gosh, that looks amazing!
Posted By: PMK
Re: Peppered Tenderloin - 12/29/14 08:26 PM
Posted By: dfwroadkill
Re: Peppered Tenderloin - 01/02/15 03:40 AM
Oh dear.... 
Posted By: Hogflyer
Re: Peppered Tenderloin - 01/06/15 01:42 AM
Hey, please tell me you trimed all that white colorish looking game fat off before
you browned in the skillet? When i package my steaks i leave that on, just to prevent freezer burn
should you forget about leaving meat in the freezing more than 6 months or so? That game fat will give
you a taste you will not like! although your outcome looks pretty good i must say! we grill ours on
mesquite or oak coals form a marinate you make ourselves. LIke the cheese addition!
I need a good recipe for homemade pan sausage,,,,,,, got about 23 lbs of cuttings to make some pan sausage
this year.....
cheers ....
you browned in the skillet? When i package my steaks i leave that on, just to prevent freezer burn
should you forget about leaving meat in the freezing more than 6 months or so? That game fat will give
you a taste you will not like! although your outcome looks pretty good i must say! we grill ours on
mesquite or oak coals form a marinate you make ourselves. LIke the cheese addition!
I need a good recipe for homemade pan sausage,,,,,,, got about 23 lbs of cuttings to make some pan sausage
this year.....
cheers ....
Posted By: wacorusty
Re: Peppered Tenderloin - 01/06/15 03:17 PM
Originally Posted By: Hogflyer
Hey, please tell me you trimed all that white colorish looking game fat off before
you browned in the skillet? When i package my steaks i leave that on, just to prevent freezer burn
should you forget about leaving meat in the freezing more than 6 months or so? That game fat will give
you a taste you will not like! although your outcome looks pretty good i must say! we grill ours on
mesquite or oak coals form a marinate you make ourselves. LIke the cheese addition!
I need a good recipe for homemade pan sausage,,,,,,, got about 23 lbs of cuttings to make some pan sausage
this year.....
cheers ....
you browned in the skillet? When i package my steaks i leave that on, just to prevent freezer burn
should you forget about leaving meat in the freezing more than 6 months or so? That game fat will give
you a taste you will not like! although your outcome looks pretty good i must say! we grill ours on
mesquite or oak coals form a marinate you make ourselves. LIke the cheese addition!
I need a good recipe for homemade pan sausage,,,,,,, got about 23 lbs of cuttings to make some pan sausage
this year.....
cheers ....
This is a beef tenderloin, not venison. Aside from the silver skin and a few small pieces of connective tissue, I'm cooking every piece of it I can. This one was cooked over mesquite and oak hardwood coals in the Green Egg.
Posted By: landsurveyor
Re: Peppered Tenderloin - 01/06/15 07:25 PM
Posted By: Gone to Texas
Re: Peppered Tenderloin - 01/07/15 03:59 PM
Yup, Yup, and Yup, all ingredients accounted for a delicious meal!
Posted By: oldoak2000
Re: Peppered Tenderloin - 01/07/15 04:34 PM
Originally Posted By: wacorusty
... cooked around 400 for 45 minutes ...
that's got to be a typo ; way too long for me - I like my tenderloin 'with a pulse' still ha ha . . . .
Looks Great!
Posted By: wacorusty
Re: Peppered Tenderloin - 01/07/15 04:38 PM
Originally Posted By: oldoak2000
Originally Posted By: wacorusty
... cooked around 400 for 45 minutes ...
that's got to be a typo ; way too long for me - I like my tenderloin 'with a pulse' still ha ha . . . .
Looks Great!
You know, it seems like a long time, but it's a big cut of beef. The tip is usually well done and the center is medium rare to medium. Anything between 30 to 45 minutes is good. It's a good way to offer different levels for different folks.