Hi Carol,
I indeed previously posted that thread on using sous-vide (under vacuum) cooking and a water bath to bring the meat to the level of doneness wanted (in my case 130F) and then pan searing.
My normal way is to dry rub the tenderloin with Garlic Salt, Season-All, fresh ground Black Pepper and some herbs de Provence and then spray with Olive Oil Pam. Let it rest on the kitchen counter under a paper towel for an hour or two and come up to room temp.
I then heat a gas grill to high and sear about 4 minutes on each of four sides, giving a half roll turn after 4 minutes, a quarter roll after another 4, and a final halfroll after another 4 to get all 4 sides seared nicely. After 16 minutes total test the center with a digital display meat thermometer. If it reads 125F I pull it off onto a heavy platter and tent with aluminum foil and then let it rest for 10 minutes while I get everything else on the table. The internal temp will rise to 130 to 135 as it rests.
Remove the foil, slice into thick filets, and enjoy.
Bill
Last edited by Bill_S; 04/21/2009 04:30 PM.
