tonight I did a beef tenderloin, it did not survive long enough to get a picture. My parents came over and they and my wife raved about it..
I took the tenderloin and prepared it by removing most of the fat and silver lining. I then tied it up into a nice log and injected it with Roasted Garlic and Herb (Tony Chachere's) seasoning. I then coated it with Chicago Steakhouse seasoning and let it stay in the fridge for about 3 hours. I then got my egg going and let the tenderloin rest on the counter while I did that. Got my XL to about 700 and trex'd the tenderloing turning it as I went. Oh, just prior to putting it on I put turbinado sugar on the outside liberally.
Let it rest 20 minutes or so and put back on at 375 in a V rack in a pan of apple juice. Did not use the platesetter but indirect I guess considering I had the pan in there. I took it off about 145. Nice medium well ends and a nice hint of pink and pink juice in he middle of the tenderloin. (mom likes hers with no pink so the pieces near the end were perfect for her. I let it rest, tented while I finished cooking some wild rice, green beans and added some potato salad and english muffins for the bread. It was out of this world and thought I would share here.