2.5lb Beef Tenderloin

Unknown

I'm doing a 2.5lb beef tenderloin tonight. I've done beef tenderloin before (seared and cooked around 350), but I was thinking about searing, taking the meat off and putting it back on when dome temp gets to around 200.[p]Basically I'm just looking for some new ideas or methods. Any thoughts on...[p]Indirect vs Direct?
Raised no drip?
Searing and then slow cooking?[p]Thanks
JAllen

Car Wash Mike

<p />JAllen,
That is what I like to do. Sear around 600-700, add more lump and get temp to 250 on finish indirect with a drip pan on raised grid or firebricks.[p]CWM

ravnhaus

JAllen,
Here is how I did it.
[ul][li]tenderloin[/ul]

Unknown

Car Wash Mike,
Get the temp to 450, put the beef tender on indirect and cook for 45 minutes. Take it off, let it rest for 10 or 15 minutes, and it will be perfect. Works the same way in the oven as well. This is the only thing of value I ever learned from my ex mother in law!