Whole beef tenderloin reverse seared

[fishinpox]

Originally Posted by Matt G

Wow. That looks amazing. About how much did the tenderloin weigh and how long did it take to get it to the internal temp?

It was 8lbs and some change before I trimmed it, took off the "chain" and removed silver skin . If I had to guess I removed 1.5-2lbs by trimming

To get it to the initial internal temp of 105 I'd say took no more than 45 min . I have a digital meat probe so I was paying more attention to temp than time .

My guess is it climbed another 5-10 degrees while resting while I got the Joe up to 750*