just got this 6 lb. tenderloin.
Have never done one before and looking for suggestions. It is too expensive (even at the discount I received) to mess it up!
The right side of it in photo thins out. Was told it is 21 days old.
Had planned to trim 3 filet steaks out of it for one dinner. For a second dinner, had planned to take the remainder, smoke it to about 110 IT, then move it to a hot grill or broiler to finish at around 125 IT or so.
But...I am open to suggestions from you fine cooks out there!
Would appreciate any recommendations.
Thanks in advance.