I have 2 beef tenderloins, trimmed up, 3.3 pounds each, ready to go tomorrow. Plan on doing a reverse sear so cooking at 325-350 until internal temp of 120-125, then searing at high heat, then resting with goal of medium rare.
I'm trying to guess at total cook time for a dinner party and everything I see is for cooking at 425 degrees. Any guidance? It is a lot of money so I don't want to screw it up. Thanks.