I just bought a tenderloin and had it trimmed and cut into fillets that I plan to cook for friends on NYE. I've decided to cook them using the reverse sear method after reading about it and seeing the results. I have a couple of questions.
1. Should I cover them with foil while they are resting and waiting for the egg temp to rise?
2. Should I baste them in garlic butter? If so, when? During the first rest or after the sear?
3. Can a crust be achieved on the outside with reverse sear method? If so, how do I get this?
Thanks for your help. I'll post pics on Tuesday.