Sous vide

[Brlesq]

Originally Posted by Tio Gato

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like.

Tenderloins @ 129F are so easy and tender. Cut with a fork like butter.