Beef Tenderloin - Reverse Sear

That's what I do with my rib roast, low & slow in the smoker, then into a screaming hot oven. Since a tenderloin is a lot smaller diameter, keep an eye on the temp and don't forget about carryover cooking.

I think it's right on. Just watch that sear. It will rise 10 degrees pretty quick.

Oh and a good 20-30 min rest.

Thanks for the replies! I am going to give it a shot.

Also I am salting the beef and letting sit uncovered in the frig for about 12 hours as recommended on SeriousEats.

Will report back with results.

Holy Cow ! That was the best beef tenderloin I have ever had. Everyone at the dinner said the same thing as well. It was like butter. Cripsy outside "bark" with just a small brown ring around the very outside. The most of the way through was a beautiful medium rare. Here is what I ended up doing:

- fairly heavy coating of salt along with pepper and garlic powder
- Left sitting on a rack uncovered in the refrigerator for 10+ hours. Note you are supposed to be able to leave it like this for up to 2 or so days. Next time I will leave it for 24 hours minimum
- Smoked at 200 for about 2 hours. When the temp hit about 113 I lowered the temp to 150 and kind of held it at 113 for close to an hour as it was getting ahead of my schedule
- Pulled at 113, removed the string, covered with double sheet of heavy duty foil for around 20-30 minutes (waiting for the over to free and warm)
- 500 oven for 20 or so minutes with a rotate about half way through
- Pulled from oven at around 125 degrees

This turned out the most amazing beef tenderloin I have had. I also had made a mushroom oven wine sauce to go with it. Man oh man I wish it wasn't so expensive so I could do it again soon !!!