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(Music) Hey gang Jack Waiboer with GrateTV.com. Today we're going to do a demonstration on
beef tenderloin.
We're just going to get the silver skin off we're going to get the white fat off of it
and then we're going to make sure that we have everything nice and evenly made. We're
gonna make sure we've trimmed this evenly because we're going to want it to cook evenly
on the grill so we're going to tie it up we're gonna tuck this tail up underneath it a little
bit - we're gonna put it on the grill - and cook it reverse sear. Reverse sear is when
you cook it slow to begin with to a certain temperature. Our temperature for beef tenderloin
is gonna be 135 degrees. We're going to wait for it to drop off just a little bit then
we're gonna smack it hard with the heat to finish it off."
We're gonna go ahead and clean this up a little bit we're gonna take the silver skin off we're
gonna take the fat off only because well seasonings don't penetrate through fat and silver skin.
(music) I'm gonna stick my Thermapen in it and I'm gonna watch it...and as soon as that
temperature starts coming back - I got that side of the grill fired up as hot as it will
go it's probably in the lines of you know four five hundred degrees...over there...
give it a good hot sear and all we're doing is creatung a crust on the outside.
Medium rare all the way through... notice that there's not that part that's NOT done
on the outside. That's a little well done on the outside it's the same temperature all
the way through. That's because of the reverse sear process that we went through.
Beef tenderloin... delicious!