Recipe

Cooking whole tenderloin

Cooking a whole fillet of beef on the barbecue requires patience and careful attention. Keep a close eye on the cooking process and serve the meat beautifully pink for a luxurious barbecue dish.

BBQ set-up:

Indirectly

BBQ temperature:

120 & 180 °C

Core temperature:

40 & 52 °C

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Preparation

  1. Take the fillet of beef out of the fridge in good time. Remove any membranes and pat the meat dry. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Light the barbecue with the XCelsius BBQ lighter and create a direct and indirect zone. Time to get the barbecue going. Give it a bit of time to stabilise before you carry on.

  3. Sear the fillet of beef briefly on all sides over a high heat. Build up an even crust. Keep an eye on it and turn it only when necessary, so that it browns nicely.

  4. Move the meat to the indirect zone and continue cooking gently until it reaches the desired core temperature. Keep a close eye on the cooking process and continue to follow the recipe carefully.

  5. Leave the fillet to rest for 10 minutes, loosely covered with aluminium foil. Use the XCelsius BBQ gloves when working with hot ingredients. Keep a close eye on the preparation and carry on calmly, following the recipe.

  6. Cut into thick slices and season with salt and pepper. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.