Beef Tenderloin


 
I may be late on this, but I'd go reverse sear - cook around 300 to about 15 degrees below your target temp, then take it off while the coals get hot. Back on to sear, then rest. Why? Not sure, but since I've found tri tips, I've been doing those reverse sear and they come out great.
 
I've found the reverse sear to be the best tactic on nearly any meat that is desired to be moist and mostly medium rare to medium on the inside. It gives the biggest sweet spot and a char on the outside. My rib roast is dry aging in the fridge until tomorrow (darned in-laws!) for just such a treatment. Good luck!
 
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