Beef tenderloin timing and cooking questions

SmokinBob629

I am hosting Christmas this year and picked up two beef tenderloins, both approximately 7.5 lbs before trimming.

I have cooked a beef tenderloin before. I tried the method of patting it dry and doing a forward sear, searing it at 700ish, then reducing the temp to 350 and pulling the meat when the IT hit 130. The tenderloin came out great. 

I have been doing a lot of reading on putting the tenderloins in the fridge uncover overnight and doing reverse sear.  Cook the tenderloins low and slow until it hits about 115? Then pull and tent them while I heat the egg up as high as it can go and sear each side for approximately 1minute.

Has anyone tried this method? Thoughts? 
Other recommendations? 
Also approximately how long will it take to cook two 7lbs tenderloins?


My first Christmas off in 4 years and would like to host an impressive dinner.