mk1 Posted November 24, 2018 Report Share Posted November 24, 2018 Same cook as the prime rib basically. See it on my Instagram @mksfl . A dry brined prime beef tenderloin slow smoked at 250 to 120 internal the reverse seared at 550 dome. About 2 hours total. The wines were fabulous. I am on a mission to drink them all before I kick it......been sitting on these since they were released. 7 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 24, 2018 Report Share Posted November 24, 2018 Looks very tasty nice cook 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 24, 2018 Report Share Posted November 24, 2018 Beef tenderloin looks absolutely perfect. I'm sure some of us could help you out with the wines. 1 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 24, 2018 Report Share Posted November 24, 2018 Would love to help you with your "wine problem." I'm sure that the '89 Lynch-Bages was amazing. 1 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 24, 2018 Report Share Posted November 24, 2018 Looks absolutely delicious. I'm also enjoying your instagram pics. 1 Quote Link to comment Share on other sites More sharing options...
