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.

You could do Beef Wellington.

I did once. It was good, but that's more work than any one person should have to do around the holidays.



Never again.

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I love fresh herbs...

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Don't we all.

Last time I did a whole ternderloin I did a coffee rub

LINK

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.

With all that goes with Xmas dinner and getting things done on time and to proper doneness. I just think the Sous Vide is the best method to hit your doneness and serving time.

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You could do Beef Wellington.

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This would be my choice as well.

Cant go wrong with this one. LINK

We have a whole tenderloin. We cut the steaks already from whole and froze the saved trimmings for shish kabobs sometime later. My parents and I each have our own circulators so we'll cook sous vide to two different temperatures. If I was going back to do it over again, I'd not have cut the steaks first, I'd cut into pieces small enough to seal and then cut individual steaks after searing, as was already suggested.

Question for those who regularly souls vide, If I season and seal two days before using, do you think the two days would have a negative effect? I'm interested in sealing tomorrow to maintain freshness, but I'm worried that salt sitting on for two days could be trouble.