Beef Tenderloin

Just an idea:

How about searing first and then cooking to desired IT?

Sear it on the BGE, finish in the oven (unless you have another cooker handy that isn't amped up to searing temp). 

I have a prime rib recipe like this and it comes out perfect every time. I can't see it not working on a tenderloin. 

3 schools of thought in my opinion-

1- just throw it on and “roast” it until desired internal temp
2- sear first then lower temp and roast until desired internal temp
3- cook slow and then crank up heat and sear. This method requires a little feel as you can overshoot. 

Option 2 is fine but can take time to lower the egg temp. If you have two eggs it’s very easy to get the results you want. I tend to go reverse sear (option 3). I pull it around 100F internal temp and sear it until 120 and then pull. 

Any method will fet you a good product. Tenderloin is hard to mess up unless you just over cook. 

ChrisSonn23 said:

Appreciate the suggestions. Gonna go with the reverse sear technique. I’ll try to post some pics if I remember 

Good luck! 

Beef Tenderloin might be one of the easiest things to cook on the Egg.  People over think it too much though.  Personally, I coat mine with cracked pepper and kosher salt, put in mesquite and grill it over the coals, don't think there is anything better.  I sear it on 4 sides and then just roll it on the rack until it gets to temp. but if you bring it out to room temp before grilling, it doesn't take very long!  I would never try a reverse sear on a tenderloin as I have a crust I prefer and concentrate on that first.  If the crust is achieved and IT isn't there, then just insert the plate setter and let it finish indirectly. Good luck with cook, and do post procedure and pics if you can!