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Beef tenderloin roast for Xmas dinner, tips appreciated!

mummer43
mummer43 Posts: 36
edited December 2017 in EggHead Forum
i have two beef tenderloin roasts that total about 7.5 pounds that I am going to make for Christmas. My plan is to reverse sear starting in the oven and finishing on the egg.   I have Wolf double ovens with a built in leave in thermometer. I am going to use the oven for the first portion of the cook then do the seat on the egg. My plan is to set the ovens 250 and take them out when they reach 110. Does that sound ok or should I leave them in longer?  

I have a woo. Should I use that or drop the grate down closer to the coals?  I’m looming for medium at the most so what temp should I shoot for during the sear?

Aby other tips tips would be greatly appreciated. 
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    My worst and most common mistake on these is overcooking them.  Make sure you pull about 110.  Just from that, it will rise to 120.  Then for the sear make sure you don't sear too long and that you do it with the lid open.

    If you pull a little too early, you can just sear longer.  If you pull too late, just sear less.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • mummer43
    mummer43 Posts: 36
    Thank you for the advice. 
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  • mummer43
    mummer43 Posts: 36
    The butcher tied the meat up for me.  Should I leave the twine on during the sear?
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  • g8golfer
    g8golfer Posts: 1,025
    mummer43 said:
    The butcher tied the meat up for me.  Should I leave the twine on during the sear?
    I think so because it makes the meat cook more even from one side to the other. 
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