re: Noonish Christmas Dinner for 6. Looking to cook a beef dish. Expert opinions appreciated.

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So you would reverse sear the tenderloin, let rest for 10-15 minutes slice then sear?

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You can let it rest if you want, but its not really necessary with this cooking method.

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What you coat it with during the reverse sear? Thinking of coating with a compound butter with salt, pepper, rosemary, garlic and some shallots. Y'all think that would come out good?

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I would add the compound butter as you were finishing your sear.