Beef Tenderloin Help

MOJoe

Making a special dinner next Saturday night and need advice on egging a Beef Tenderloin. The dinner theme is surf & turf. Five adults, so I plan on serving 8 oz. filet mignon and skewered shrimp. The shrimp is a no brainer, but I need help on the beef. I checked with my butcher and they have 2.5lb cuts of tenderloin, from the center of the loin (nice cut at $19.99 per lb.). So, my idea is to cover in a light dusting of DizzyPig Cow Lick, wrap in bacon and then cook indirect at 400 until I reach within 5 degrees of medium/rare. Remove, let rest for 10 minutes then slice in five pieces. This is an expensive piece of cow, so I don't want to screw it up. Do I need to sear? Is 400 to hot? Looking for advice and if I'm on the right track? I figure the bacon isn't necesary but thought it would be a nice touch. I know there are other cuts of beef just as tasty and less espensive, but two of the guests are huge filet fans, so I'm looking to impress. cheers & thanks!

Unknown

MOJoe,
I did a 4.25 LBer about 3 weeks ago. Kinda same situation wanted a special dinner for the GFs family and her brother was in from Korea. Also, did not want to mess up the $100+ piece of meat ($24.99/LB) I selected from Central Market.
All I did with it was followed the recipe for "Spinach Stuffed Beef Tenderloin" up above in the submitted recipes. This was by far my best egged food and I have yet to have any bad egged food. I will look again and give credit to whoever came up with that one. The cooking directions I think state 200, but I cooked mine at 270 dome. I think it took about 1 1/2 - 2 hours and then rested 10. This produced medium/medium rare ends and rare toward the middle.
That recipe states a 14LBer, but worked fine with a 4LBer. I didn't seer it or put any rub on it. This is beef tenderloin and it does not require much to be one of tyhe best cooks.

Car Wash Mike

<p />MOJoe,
One of my favorite cooks of the year. I invite guests over and buy exactly what you are talking about. I usually take the meat around the room and ask everyone how thick they would their steak to be tonight. Get little colored toothpicks to remember. If you insist on cooking whole, which is great, make sure everyone knows the desired doneness. [p][p]Then how they like them. I like wrapping in procusitto instead of bacon. Don't be afraid to use that on the shrimp also. I do scallops that way.[p][p]Good luck, sounds important to you.[p]Mike[p]

Unknown

The recipe was submitted by SloMo, Just wanted to say thanks for the recipe.

MOJoe

Car Wash Mike,
Mike,
Those look great. So what is the cooking method you are using for those separate cuts? I like the procusitto idea too.[p]Thanks,
Joe

MOJoe

Texas Beef,
Thanks, I will check that out.[p]Joe

Car Wash Mike

MOJoe,[p]Get the BGE up to about 600, sear on both sides and cook until done. The guests I have had, the smaller the steak the more done they want that. Gosh, how about that, cooking time for about the same steaks. Don't add salt on the steaks as the procusitto will add salt into the meat.[p]Good luck again.[p]Mike

MOJoe

Car Wash Mike,
Thanks!