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Beef tenderloin question.

BrownieBrownie Posts: 1,022
edited March 2012 in Beef
I'm planning on searing my 3.3 lb. roast at about 700 degrees after a season salt, pepper, and garlic powder sprinkle. Let said roast rest as my egg reaches 400 deg. I have seen this recommended in older posts. My question is; Should I roast it direct or indirect? Plate setter legs up on grate? or no plate setter with a V rack in drip pan? Any and all help is greatly appreciated as always!

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