Whole beef tenderloin reverse seared

[rardoin]

I've done the traditional sear at 650deg/rest for 30 minutes/finish at 275-300 in a green egg. I season with about 60% McCormick's Montreal steak seasoning and 30% cracked black pepper, or as you do, sea salt and course/cracked bp. People rave about it and it is so simple to do. One thing I have done is to take the juices produced during the rest period and soak chicken breast fillets in it before grilling. Chikin' never tasted so good.

I am going to try the reverse sear next time I cook tenderloin. Thanks for the idea.