beef tenderloin

jamman

 5 separate pieces of butt end beef tenderloin     2 - 2.5 pounds each

 suggestions on slow cook,  at what temperature  and how long,  if recommend sear or reverse sear 

 seasoning is to be that of salt, pepper, garlic , olive oil  or  any other recommendation

Corv

Now I'm not at all an expert, so take this for whatever use it might be.

I'd sear it hot them for about 1-2 minutes per side and let them rest while I drop the temp down to around 350. I'd put it back on and flip it every 4 minutes until it reaches your desired internal temp.

Use salt alone or whatever rub you prefer. Personally, I'd use salt and nothing else, but that's an uncommon preference.

Foghorn

That works.  I've given up searing on cooks like this.  I just roast them at 225 or 250 until they hit my target temp.  There is usually some variation in width on these so I let that play as an advantage so that people ca get whatever level of doneness they want.  Cook the thicker end pretty rare and let the thinner end be medium or so.  As above, season with whatever tastes good to you.  I like some fresh ground pepper added to whatever storebought rub I use.

Post some pics when you're done.