Just Some Ol Beef Tenderloin Tonight

Plano_JJ

350 Indirect until internal temp was 122, took it off, ramped the egg up to 700 and seared both sides for 4 min. Got the tenderloin from Sam's and had to do a lot of trimming and I aint no butcher. Seasoned with DP Raising the Steaks and Red Eye Express. I can take or leave the Red Eye. Came out good, everyone enjoyed it.

Tjcoley

Very nice. Looks like plenty for leftover tenderloin sandwiches.

Skiddymarker

Looks good, nice cook. 

NibbleMeThis

They can be a little bit of a pain to trim the first time you do one, mainly because you don't want to mess up a $$$ cut of meat.  

It looks like the end result turned out well, nice job!

Plano_JJ

Thanks, yep it hurts every cut you make. Now I see why it was 11.98lb. Paid 17 a couple weeks ago but it was trimmed perfectly. Love that reverse sear technique, learn some good little tricks on this site.