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. 

Sea2Ski

Sounds like a good plan for rare.  I would be careful with the tenting. It may shoot over your target temp. 

For the sear, 500-600 is fine. 

Figure on about 1 hour cooking at 275 ish

Foghorn

As above although I’ll modify what @Sea2Ski said slightly. That will set you up so the thickest part is rare or “rare +”.  But the ends and the thinner parts will provide slices for those who want it more done. So I wouldn’t go much above your planned temp. 

Contrary to most experiences here, I find that I tend to overshoot then temp when I reverse sear and I get more consistent results when I forward sear. But that’s just me making up for my shortcomings... a tendency to leave the meat on too long and then during the sear keep thinking “1 more minute and the crust will be perfect...”. If you’re not afflicted with that disease the reverse sear will probably be a good option. 

Sea2Ski

@Foghorn excellent catch. Thank you.  Because I like it rare, and my wife likes medium + to medium well. (Ugh!!!) the tenderloin is a great cut for me to cook because we can eat at exactly the same time while hot, without mine being overcooked or hers undercooked. His plan is really close to what I do.  I usually go a bit lower and longer at  225-250F dome temp.  

dmourati

Here are my notes and photos from when I cooked this two years back:

https://eggheadforum.com/discussion/comment/2248863/#Comment_2248863

I'm doing it again this year and will proceed with the forward sear.

Not that the shape of the tenderloin makes it easy for people who want different doneness of meat.

SmokinBob629

Foghorn said:

As above although I’ll modify what @Sea2Ski said slightly. That will set you up so the thickest part is rare or “rare +”.  But the ends and the thinner parts will provide slices for those who want it more done. So I wouldn’t go much above your planned temp. 

Contrary to most experiences here, I find that I tend to overshoot then temp when I reverse sear and I get more consistent results when I forward sear. But that’s just me making up for my shortcomings... a tendency to leave the meat on too long and then during the sear keep thinking “1 more minute and the crust will be perfect...”. If you’re not afflicted with that disease the reverse sear will probably be a good option. 

When you do a forward sear? Do you sear it on the egg? And then let it rest while the egg drops down to 225ish?