Searing a Filet

[jcrouse]

If you are doing a 2" thick tenderloin at 225, then reverse searing, should the edges also be seared, by rolling the steak, or should just the cut ends be seared?

Thanks,
John

[Breadhead]

I only sear the top and bottom. The crust created by the Maillard process on the surface is enough to give you the flavor you're looking for... In my humble opinion.

A filet has almost no fat. It's the only steak that I sauce. I always serve a Bernasie sauce with a filet.