I’m loving the inspiration from everyone here for how I might branch out. I usually get tenderloin fillets, sous vide + cast iron seared. Personally, I like a coffee+cocoa rub based on Smith & Wollensky’s recipe, topped with a small sprinkle of fried onion strings, and sometimes a little bleu cheese. (I might be mixing some things that don’t technically go together, but I enjoy it.)
I think I don’t need sous vide for that cut, but it’s a comforting crutch to know I’m not going to overcook it. Now I want to try the oven and reverse-sear method. If that gets me the same forgiveness without plastic waste, plus with the benefit of a drier surface at searing time, that sounds like a promising upgrade.