The Woman of My Dreams and I are getting married soon and my future step son came for a visit. I wanted something tasty but that wouldn't cut into the visit too much.
I had a chateaubriand cut of tenderloin in the freezer. I wasn't going to go full classical and wrap it in thin sliced flank steak but I did give it a hot cook in the Traeger Timberline for a very nice meal.
I started by sprinkling all sides with SPOG (salt, pepper, onion powder, garlic powder).
Then I put it in my Traeger that had been preheated to 260 C (500 F). It took about 30 minutes to get to an internal of 55 C (130 F) for a medium rare. I let it sit for 10 minutes and sliced it up. I served it with an au jus made from vegetable trimmings cooked in beef stock and strained mixed with wine.
I let it rest for 10 minutes and sliced it up. It looked darn pretty. I do think my Thermoworks signal is overshooting a bit. I would have like it a touch rarer but it seemed to disappear quickly.
The Verdict
This is a classic cut of beef and gives a great meal and presentation. However, for the money, I prefer a prime rib every time. This was wonderful but if you are going to take out a second mortage for a meal, I will go for the prime rib. However, we had bought a full tenderloin and the WOMD likes it. That is important.
Disco
I had a chateaubriand cut of tenderloin in the freezer. I wasn't going to go full classical and wrap it in thin sliced flank steak but I did give it a hot cook in the Traeger Timberline for a very nice meal.
I started by sprinkling all sides with SPOG (salt, pepper, onion powder, garlic powder).
Then I put it in my Traeger that had been preheated to 260 C (500 F). It took about 30 minutes to get to an internal of 55 C (130 F) for a medium rare. I let it sit for 10 minutes and sliced it up. I served it with an au jus made from vegetable trimmings cooked in beef stock and strained mixed with wine.
I let it rest for 10 minutes and sliced it up. It looked darn pretty. I do think my Thermoworks signal is overshooting a bit. I would have like it a touch rarer but it seemed to disappear quickly.
The Verdict
This is a classic cut of beef and gives a great meal and presentation. However, for the money, I prefer a prime rib every time. This was wonderful but if you are going to take out a second mortage for a meal, I will go for the prime rib. However, we had bought a full tenderloin and the WOMD likes it. That is important.
Disco
