Beef Tenderloin - Reverse Seer - How Long to Cook?

CheeseheadIllinois

I've got a 5.7 lb trimmed beef tenderloin for tonight.  I'm going to throw in a few cherry chunks and cook it indirect at 275 degrees until it reaches an internal temp of about 128.  Then, the plan is to put it in foil for 10 min, remove the platesetter, bring the temp up to 600 and sear for 1-2 minutes per side.  Objective is medium rare.  How long do I cook it at 275?

dharley

I think you answered that; until an IT of 128*. The time will depend on several factors. Starting temp and diameter of the tenderloin being the biggest. Hope that helps.

Mattman3969

Don’t foil it    It will continue to cook and you will overshoot your preferred IT.  

Skiddymarker

Further to Mats advice above, I do tent, not wrap during the rest while the egg goes nuclear for the sear. Let the meat rest on a rack to avoid sucking the juices out. The key for the low temp cook is the thickness of the meat not the weight. Usually, from a cool start and a 2” to 3” tenderloin, time varies from 40 to 50 minutes, my MBGE like to run at just under 250º. Each cut is different, which is why SV has become the preferred method, no chance of an overshoot.