Beef tenderloin searing/cooking question

Unknown

I'm a new egger, cooked on a Weber forever and need help with a 7 lb.beef tenderloin I plan to cook tonight. If the ideal temp to cook the beef is 350, how can you sear the meat at high temp and then get the egg temp down to 350 quickly to cook? I'm thinking I can sear it on my Weber and then transfer to the egg to cook. Please help, as that seems ridiculous to need 2 devices to cook 1 piece of beef

stike

JDub,
you can slow roast then sear at the end when you are 15 degrees under the desired temp.[p]or, you can sear the egg quicklt after getting to temp. don't let it sit thre for a half hour at 700. just sear the tenderloin for 2 or 3 minutes a side as you roll it along the grate. when seared, take it off the egg, shut the vents alomst enitriely (almost). when it gets down to 400, toss the tenderloin back on to finish roast.

Unknown

stike,[p]I like plan B, as I always like to sear first to seal in the juices. Sounds like a plan, thanks[p]JDub

stike

JDub,
don't believe that old myth![p]searing actually causes juices to leak out! but they are minimal, and you get more flavor from the sear to compensate.[p]time to kill off that myth![p]either way, though, will work.