Filets for Fifteen Question

byrne092

Looking for insight from anyone who’s cooked steaks for a crowd. I think the most I’ve done in the past is 8, and I was able to use my normal reverse sear method.
This time I am tasked to cook 15 filets for NYE. I was thinking searing them all on the egg and then finishing them to temp in the oven. I guess I could let the egg cool down and finish them on there but that might take a while. 

With that said - oven or egg, what temp should I use to finish the cook? 250, 350, 450?

JohnEggGio

I like the idea of a hard initial sear, then a slower finish in a 250 oven - allows better control and gets you back in the house quicker.  My $.02.

DoubleEgger

I’d cook a whole tenderloin instead of all those steaks. 

Matt86m

^^^^^ cook it whole then slice it up, I like to do my Venison and Elk that way

byrne092

I thought about that but the wife really wants individual steaks. 

lkapigian

Sous Vide is your friend in this situation 

TrippleRipple

byrne092 said:

I thought about that but the wife really wants individual steaks. 

Just what I would do- sous vide the whole thing to 125 and hold. Before service cut the steaks and sear at @600 on the egg to desired doneness per guest. 

dmourati

byrne092 said:

I thought about that but the wife really wants individual steaks. 

Tell her to cook em then! Naw, I kid.

Definitely do a large roast and then cut into individual steaks table side. I'd go for a whole beef tenderloin per eight guests. So for your party, do two of them. Check APL recipe. Go forward sear 500 for 2-3 minutes per side then cook at 250-300 until internal temp of 125.

dmchicago

I'm with the whole tenderloin crowd. Ask for a Chateau Cut. 

It's a beautiful thing!

byrne092

Thanks for the input everyone. I will update on the final decision and execution. 

littlerascal56

Happy wife....happy life.  I would cut them all into steaks, then wrap with bacon and tie w/butcher string.  Season and sear both sides on a screaming hot egg, then put them all in a 400 degree oven to bring to desired temp.  They will still gain 5 degrees when resting after you pull from oven.

JohnEggGio

byrne092 said:

Thanks for the input everyone. I will update on the final decision and execution. 

How thick would your steaks be, if going that way?  I’m doing tenderloin steaks tonight - might do a test run for you.

JohnEggGio

JohnEggGio said:

byrne092 said:

Thanks for the input everyone. I will update on the final decision and execution. 

How thick would your steaks be, if going that way?  I’m doing tenderloin steaks tonight - might do a test run for you.

Change of plan - it’s nonstop rain here.  These filets will be cooked in a cast iron skillet.

blairz212

I’ve cooked approximately 25 filets at once on my large last Christmas. I went reverse sear method. Stabilized the egg at 250-300. Filled up the woo with the extender and let them roast until 125ish IT. Pulled them all off patted them dry and then seared them all on my cast iron grates that were sitting just above the coals the whole time.

my father in law still refers to it as the best steak he’s ever had lol

u have tons of options so go with what ur most comfortable with.

byrne092

Well I went the full tenderloin route. Butcher prepped me 2 for a total of 7.25lbs. He showed me some of the ones that came in and they looked great. Place carries SRF and RR. This was something like RR superior? Regardless, they were nicely marbled for tenderloin. This made the decision easy for a reverse sear.  

GrateEggspectations

lkapigian said:

Sous Vide is your friend in this situation 

Took the words out of my mouth. 

Gamecockeggman

I cooked these for Christmas.  I didn’t get a money pic.

GregW

Gamecockeggman said:

I cooked these for Christmas.  I didn’t get a money pic.

Fantastic quality.

byrne092

@Gamecockeggman very niiice...

Any input on how long the tenderloins will take to reach 115 at 250ish?

Gamecockeggman

A few factors to consider.  The thickness of your steaks, did you take them out and allow them to get to room temp before putting them on the grill...  I would say about 15 minutes at room temp

byrne092

I'm doing full tenderloins - 3.5lb each - ill let them sit out for about an hour before the grill. I am thinking an hour at 250, but that is just a guess.