I haven't been cooking much lately, but am ready to fire up the egg this weekend. I am going to try my hand at a beef tenderloin. I have seen a bunch of really good looking tenderloins on here.
I have a few questions....
1) Sear or no Sear?
2) Cooking Temp? It looks like 450 is the way to go.
3) Pull temp? Should I pull it at about 138 - 140? This is where I would pull a steak.
4) Recipe? - I am thinking of just using some montreal steak, Maybe some cowlick, and Tsunami Spin. Bad idea??
5) Crust? How do people get that great looking crust? Mustard??
Any other tips are appreciated.