Whole beef tenderloins usually range between 6 - 8 lbs. This meal was prepared in Augusta at my parents' house and was for seven people. I usually estimate 1/2 lb of beef per person if substantial sides (e.g., starches) are served. Well, we had twice-baked potatoes, bread, and salad with this meal, so, for seven people, we only needed about 4 lbs of tenderloin.
But we bought a whole 6 lb tenderloin. Why? Because this family loves beef!
My dad and I went the simple route on prepping this chunk of aged angus beef: kosher salt, fresh ground black pepper, and olive oil. That's it, and that's all you need.
Above you see the 800 degree sear of this baby on my dad's Large Egg. We seared each side for about 1 minute, rolling the tenderloin as we went. Just look at those flames - THAT is searing.
After searing, allowethe tenderloin to rest for roughly 20 minutes while you bring the Egg down to about 350 degrees.
Then place the tenderloin back on the Egg and cooked it direct at 350 dome for roughly 50 minutes, until the internal temp reaches 125 degrees in the thickest portion of the loin, flipping it once at the 100 degree mark.
If you want to kick it up a notch, take a bottle of balsamic vinegar and pour the whole thing into a sauce pan and bring it to a simmer. Reduce the balsamic until the sweetness reigns over the tart, which you will usually have achieved once a drop of the vinegar will stay on your fingertip as your turn your finger back and forth (more viscous).
During the 350 degree roast period, then, baste the tenderloin every 15 minutes with the balsamic reduction. It makes for a delicious crust on the tenderloin.
When you pull the tenderloin off, tent it in foil and let it rest for about 10 minutes. Your internal temp will probably climb another 5 degrees or so.
Served along side a twice-baked potato, this slice was probably the most rare of the bunch, and man was it delicious, tender, and juicy.
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