Classic Beef Tenderloin

Directions

1. One day before the cook, using the butcher twine, tie the beef tenderloin to make sure it is as uniform in shape as possible

2. The next day, remove the tenderloin from the refrigerator and let the roast rest at room temperature for at least one hour

3. Set the Egg for direct cooking without the convEGGtor at 550°F/288°C

4. Add a Direction Add a Big Green Egg Cast Iron Skillet to the cooking grid

5. Heat the oil and butter until it shimmers in the skillet

6. Carefully add the beef tenderloin roast, rotating often, until a golden-brown crust starts to develop on all sides, about 5 minutes total

7. Remove the cast iron skillet and the roast from the Egg

8. Add the convEGGtor to set the Egg for indirect cooking at 300°F/149°C

9. Place the beef tenderloin on the rib rack inside of the roasting pan and place the pan on the cooking grid

10. Connect the EGG Genius for 300°F Egg temperature and 125°F meat temperature

11. Roast the tenderloin until the internal temperature reaches your desired temperature, remember that the meat temperature will rise a few degrees while it rests

12. Combine the thyme, rosemary, garlic, salt and pepper
13. Season the tenderloin liberally on all sides, including the edges, with the seasoning mixture
14. Wrap in plastic wrap and refrigerate overnight
15. Disconnect the EGG Genius
16. Let the tenderloin rest for at least 15 minutes before slicing
17. Slice and serve with the horseradish cream sauce