Whole beef tenderloin

For future reference if you go to google and type in bge whole tenderloin you will get a ton of options. 

Here is is an older post on same subject. 

My my preference is a simple one, reverse sear with Montreal type steak rub.

 if you don't know reverse sear is cooking around 250 indirect until you reach 115 or so.  Then remove plate setter and go direct and crank temp to 600-

sear all sides and slice and serve ( letmeat rest for 10 minutes or so after sear)

Welcome to the forum and cooking a tenderloin is an awesome showcase cook.

Everyone really enjoyed this meal...

http://eggheadforum.com/discussion/1169658/prime-beef-tenderloin-and-a-full-saturday-egging#latest

Recipe for the Tenderloin from the Food Network.... Temp was probably in the 275-300 range indirect until it hit 120 or so...I don't think I reversed seared it as it had nice colour and didn't think it needed any more messing with.