Fired up the Big Green Egg and did a 3 lb. grass-fed beef… · Jamie Thingelstad

Fired up the Big Green Egg and did a 3 lb. grass-fed beef tenderloin on it tonight. Basic preparation with a little salt and pepper. Turned out really nice, but I still have much to learn. Controlling the heat on the Egg at 400 °F was harder than it should have. I could have done a better job building the fire.

Sliced grass-fed beef tenderloin on a wooden cutting board, pink and medium-rare inside, with a carving fork and knife nearby.

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