Need some help with a reverse sear beef tenderloin for X-mas.
I bought a 4 lb. beef tenderloin for Christmas and was planning to do a reverse sear after rubbing with EVOO, salt, pepper, and minced garlic. I've never cooked a beef tenderloin before, but I do a lot reverse searing of pork chops. I thought a reverse sear of the tenderloin might be a good thing to do.
My plan was to do an indirect cook until the internal temp hits about 125 or so (and planning to turn it once during the indirect cook -- I am guessing that will take 20-25 minutes or so) then finish it with a sear of 2 minutes for each 1/4 turn, then resting for 10 or so minutes.
That means 8 minutes total of direct heat, after getting the internal temp within 10 degrees of the target temp (135).
Does this sound about right, should I start the sear at 120ish, or should I reduce the sear to about a minute or so per quarter turn?
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732