Hi everyone - sorry I haven't posted in a while. Even though I haven't been that active doesn't mean that that I haven't been firing up coal lately. Cooked up our New Years Day meal a day late - porcini crusted beef tenderloin and roasted Brussel sprouts.
Started off with a big apple pie in a CI skillet
I think I used a few to many apples - but it turned out ok
Star of the show - porcini crusted beef tenderloin that has been aging in the fridge for two days. Rub consist of salt, pepper, and powdered porcini mushroom.
All the fixings ready !
Beautiful day to cook outdoors!
Rendering bacon for the sprouts and the beginnings of the shallot/porcini/red wine reduction
Various stages of sprouts roasting/meat gravy simmering - the aroma the 26 was giving off this afternoon was awesome.
Firing up a little chimney of coal for the tenderloin
Dry rubbed tenderloin ready for the spit!
C&B performer called into duty
Almost done
Pulled when internal temp around 125
Rested for a bit - crust on this thing is out of this world
First time I have cooked this but not the last [emoji41]
Another money shot
Happy New Years to my Weber buddies!
Keep firing up that coal!
Mike