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In Reply to: whole beef tenderloin posted by bbqnjon on December 07, 2011 at 21:01:02:
Did you say they're whole (untrimmed)?? If so,definitely spend some time with a sharp knife trimming off as much silverskin as possible, as well as small bits of fat. If it has a 'chain', grind it into a patty or two. Use some twine to keep the tenderloin tight and to fold over and hold the skinny end.
I like to rub it down with worcestire sauce while raw. This penetrates it some and 'beefs' up the flavor a bit. Like others said, it's hard to screw up. I sear it a bit and mostly roast in the wsm running at 325-340 degrees.
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