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Beef Tenderloin Fillet

tndawgtndawg Posts: 12
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.


  • GrillmagicGrillmagic Posts: 1,544
    edited December 2013

    Cook them at 250 indirect until 108/110 then tent them while you let it rip to 550/600 pull the plate setter till 130/135 then put a little of this garlic butter you speak of. I believe if your looking for your best sear its best to pat them dry before your sear. I can taste them now...


    Dimondale, Michigan XL BGE
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