Need some help with a reverse sear beef tenderloin for X-mas.

Enkidu · 12-24-2012, 02:45 PM

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?

Bluesman · 12-24-2012, 02:53 PM

Go 120* internal and then sear over really high heat for 1 minute per 1/4 turn. 2 minutes will shoot you right past 135*

12-24-2012, 02:45 PM	#1
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles Downloads: 0 Uploads: 0	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

12-24-2012, 02:53 PM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Go 120* internal and then sear over really high heat for 1 minute per 1/4 turn. 2 minutes will shoot you right past 135* __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..