Hosted a dinner party for some of my staff over the weekend and chef'd up some tenderloin.
Had the butcher prep & truss a couple 3 lb hunks of beef to which I then added a simple rub of salt and coarse ground black pepper.
I cooked them for about 90 minutes at 135* then seared them in a cast iron skillet
Finished product came out moist & delicious!
Plus now that I have a real carving (thanks to a Secret Santa), my cuts don't look like they were made with a chainsaw!
