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[hughver]

I'm going to prepare Chateaubriand for my guess tomorrow night. Since beef tenderloin has very little fat, and fat is flavor, I'd like to introduce some additional flavor to the meal. The plan it to smoke, sous vide and sear. Will injection and/or marinade help and if so, what do you suggest they consist of? What is your favorite rub (commercial or otherwise), if any, for beef tenderloin? I want a good sear without overcooking, which one do you feel works best for tenderloin (I have torch, cast iron skillet, inferred gas, BGE and direct pit options)? Thanks for the help.

[ArborAgent]

I respectfully challenge the way you’re thinking about this.

The key to a flavorful tenderloin is pairing with a sauce that adds flavor.

I would reverse sear, smoke to temp then sear the bejeesus our of it.

Then pair with a nice sauce.

Here’s an example: https://www.epicurious.com/recipes/food/views/chateaubriand-241304

[hughver]

I am serving it with a demi glac sauce. I was just wondering if the meat itself  could be improved.

[pmillen]

I season it with Penzey's Northwoods spice and serve it with a wine or Béarnaise sauce.  It seems to work.

[Kristin Meredith]

I would think the cast iron skillet would be your best option for the sear because of the even heat distribution and perhaps a bit more control.  But I have no real world experience on a Chateaubriand to offer, so that is just speculation.

Post what your process was so we can learn and if possible take some photos.

[Bentley]

After just playing with that Aqua cooking, any beef that is going to get a sauce, forget the other steps.  Your two step plan is perfect.  What does the sear do in any application like this?  I am assuming you are serving it in medallions?  Medium slice on the bias?  Does the sear really add anything to flavor or texture when presented this way?  Seems the great beef and great sauce are the star.

I wish you much success with the cook, your guest are in for a great treat!

I'm going to prepare Chateaubriand for my guess tomorrow night. I'd like to introduce some additional flavor to the meal. The plan it to smoke, sous vide and sear. Will injection and/or marinade help and if so, what do you suggest they consist of? What is your favorite rub (commercial or otherwise), if any, for beef tenderloin? I want a good sear without overcooking...

I am serving it with a demi glac sauce. I was just wondering if the meat itself  could be improved.

[hughver]

IMHO, searing improves appearance, creates a light crust and provide another dimension to the flavor. Salmon is for appetizers.

[MMike]

Man that looks wonderful! 

[Bentley]

And to me, that is what the sauce is for.

IMHO, searing improves appearance, creates a light crust and provide another dimension to the flavor.

[scdaf]

If you would like tenderloin tenderness with rich, beefy flavor, use that sous vide on a chuck roast for 48-72 hours.  I sear pre and post sous vide.  You'll never spend money on tenderloin again.  Be sure to throw some rosemary and garlic into the bag before it relaxes in the hot tub, you'll have a great sauce to reduce with some red wine after the final sear.

[hughver]

If you would like tenderloin tenderness with rich, beefy flavor, use that sous vide on a chuck roast for 48-72 hours.  I sear pre and post sous vide.  You'll never spend money on tenderloin again.  Be sure to throw some rosemary and garlic into the bag before it relaxes in the hot tub, you'll have a great sauce to reduce with some red wine after the final sear.

I do both chuck roast and whole briskets sous vide on a regular basis and you are correct, they turn out wonderful. I also add a small amount of cold butter and a thyme sprig before sealing. 

[hughver]

And to me, that is what the sauce is for.

I'm doing both demi glace and béarnaise sauces but I serve them on the side. To me, the sauces tend to mask and/or overpowers the beef flavor. I put ketchup on French fries because I don't like potatoes. But that's what makes a horse race a horse race.

[Bentley]

Well, I agree that the tenderloin stands alone, it has no marbling, but it is still a great tasting cut to me, maybe not the flavor of a rib-eye, but real good...so I eat it without sauce.  But I believe with a great sauce it tends to enhance that cut just because of its leanness.  I assumed that it was going to be presented with the sauce, my mistake.

[hughver]

Now to SV at 128° for 2-3 hours.