Did a little surf & turf for new years.
Kept it nice and simple--EVOO, kosher salt and fresh cracked pepper. On the WSM at ~325° over RO lump and a little pecan to 120°, then reverse seared.
rested while I grilled up the shrimp (wife prepped those...marinated in some concoction of oil, lemon juice and some herbs, then threw on a nice spicy rub)
Tenderloin after resting and slicing:
plated up with some brussel sprouts
sauteed in a CI skillet, then finished in the oven. Served with a nice malbec...
Happy New Years!