Cooking a whole tenderloin for Christmas

I would sous vide it to med rare with sompe salt, pepper, and thyme sprigs. Then sear it in garlic butter in a hot skillet.

I like the idea. Sounds really good, so pics would be nice.

I have been using a board sauce with my steaks recently, and I think it is a very easy way to get a little fancy without much effort. I put a little on the board and pour the rest over the top of the steak. I love fresh herbs...

Adam Lang's Board Sauce

I put it in a 500 degree oven for ~30 minutes and then cover in foil on the counter for 30 more. Comes out perfect and the pan drippings make an insane sauce addition.

Just remember that a tenderloin has far less fat than a ribeye rack does. Whereas you can "over season" a ribeye rack and not be too concerned with it because it will produce lots of moisture and basically wash much of it off, a whole tenderloin, in my experience, cooks dry...in other words, whatever you put on it will be there when you get done. It is very easy to put too much salt or pepper on a tenderloin. Other than that, it's about the same. Cook it the same way you would a rib rack...low and slow to 120 or so and then a quick sear to make an nice crust. I make them a fair amount since there is a place local that sells them at like $6.99 a pound pretty regularly. $40 for filet mignon for a family of 5.....twice....can't beat that.

I think your method is the best course of action for a tenderloin. Reverse searing will provide the best result.

There is a real specific way to peel & trim it so as to maximize the amount of usable product but it's too arduous for me to attempt to articulate it in text.

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I was thinking about putting some S&P on it then slathering it with Dijon mustard overnight. Christmas day put it on the egg around 225* (maybe with a small amount of apple) until internal temp hit 120-125*. Rest it, followed by a quick sear at higher temp.

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You have the right idea. It's tenderloin, it doesn't need much to be delicious, just properly cooked and seared. I'd possibly go minus the mustard.

My Dad cooks them on a barrel type pit off to the side. Lemon pepper only, usually. Comes out perfect every time and people go nuts over them at parties.

He uses at least 3 meat thermometers, though. One on either end and one in the middle.

Chateaubriand