Filet tenderloin

You have a roast, my good man.  The filet would be a steak sliced from it.  But that's neither here nor there.

Do you have the whole thing, very long, thin at one end and big at the other? Or do you have the thick end only, in the form of a longish roast?  Has it been trimmed up, chain removed, etc.?

If so, I would suggest a chateaubriand roast, which means pan searing to brown all sides (with a little coating of oil) and then finishing in the same pan, indirect, until about 5 degrees below your desired inner temperature is reached.

Then rest and carve, serving with a pan sauce (with wine, made from the pan juices).  It is a typical recipe, fairly standard.  This is a typical one.  Tenderloin is all about tenderness, and less about flavor.  The critical thing here regarding adding flavor is a nice brown (not black!) pan sear (do it with a dry meat, coated barely with oil for contact), and the pan sauce.

You could do the drunk and dirty tenderloin recipe which used to be on the old site.  I don't know if anyone here has it.  It was the standard go-to for a BGE tenderloin.  EDIT: Found it "Drunk and Dirty Tenderloin"  This is good, some find the bourbon a bit much.  You can sub rum, Guinness, etc.

You could also wrap it in a bacon weave, and roast slowly indirect.  I have not done this.  Thin bacon is best.  May need to finish with a sear, or start with one (moderate, not flaming hot) to help the bacon along.  If you roast slowly, 225-250 for a few hours, the bacon should be crisp without the sear.

I'm cooking one also I seared all four sides at about 500 on the mini then put in plate set.and got temp at 300 to finish at about 135 internal.letting rest now for 15 minutes.rolls and beef tenderloin for breakfast.

I'm glad this came up, I have a full 6 pounder in freezer I am going to do soon. I was going to cut the tip off and make hamburger out of it and cook the the rest for friends. 4 pounds for 4 people is lot, you will have some great left overs. I am thinking of doing the bacon idea.

Here's what I do with the filet roast.