Im supposed to cook a whole beef tenderloin on the Egg for family this weekend. I've slow cooked a ribeye roast before, but never a tenderloin. Due to the lack of fat on the cut of meat, I want it tender, but not well done or dried out. I also Trex steaks on my spider and cast iron grate very often. Should I sear the whole tenderloin the same way? What are your best methods for cooking a cut of beef like this? I have the unfair judgement of all the inlaws resting on my shoulders...any help is appreciated. Thanks!