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Beef tenderloin

If you perform the reverse sear technique (never tried it) at what internal meat temp do you start the process? Do not want overlook as I figured it will cook another 5-10 degrees during sittimg stage. Thanks for any help


  • The rest cook temp increase is between 5-10 degrees, my experience with beef tenderloin is more to the 5 degree side, it is just smaller than a sirloin or rump roast, so it cooks less.
    The idea, IMHO, of reverse sear is to cook at <250 to bring the roast to final temp -5. Fire the egg to hot - give it about 10-15 minutes, then return the tenderloin. Not much fat so there will be little flare. You don't cook with the sear, you just color, total time is <5 minutes. 
    A paste rub that has been slow cooked at <250 for an hour or so will be slightly crusty, the sear will finish it nicely, if that's what you want. Sometimes SWMBO makes an excellent hunters gravy, I just take to final, rest, serve - no sear as it will be served with a sauce. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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