Decided to trim up a whole tenderloin and throw a piece of it on the BGE for dinner tonight. Made a green peppercorn Au Poivre sauce and scalloped potatoes.

That looks great!!!

x2

Looks beautiful....I don't do beef quite that red but that is just silly ole me. You made a tasty plate!!

I knew better than to click on this post...

Good lort you better pin that thing down with a fork quick before it runs away! Just joshin' ya. Looks really good. I prefer medium to medium rare, but still that's way better than I could cook. Nicely done.

Looks Damn good!

I do a lot of whole tenderloins on the BGE. They are awesome and very forgiving to cook.

I'm thinking of doing one for Christmas, that and some lobster tails.
Any pointers or is it really simple?

Torn between that and a standing rib roast.

crap that looks good! For some reason deer meat comes out looking more red on phone pictures than beef versus what it looks like visually. What internal temperature did you get it to? (if you monitored that)

Either one are pretty simple, My mother in law gets me to do two every Christmas Eve morning for the family lunch. Save the money and buy untrimmed and watch a youtube tutorial on how to trim it, it's not that hard. I do that the night before to save time. Tie it up and rub with olive oil and season it with coarse sea salt and cracked pepper. Get the grill hot and sear on all sides and them settle it in on indirect heat at about 350. I like to pull mine at about 125 internal temp and then put on a cookie sheet and tent with foil and set it in a cooler until it's time to eat. Biggest thing is make sure you have a good and accurate thermometer. Nothing worse than over cooking a $75 chunk of meet. I tend to cook it a little less than medium rare on the thick part. There will be thinner pieces that will be naturaly more well done for the people that like to eat it the wrong way

I pulled it off of indirect heat at 115 degrees and seared the outside for about 1 minute on each side. Ended up around 120 degrees.