Got 318g of 2 pieces of F/R tenderloin at about $11. Basically, a very ordinary cut of meat that is usually fairly tough if you just pan fry. Next time will try with a "gourmet" version.
Meat was very lean so I put in a couple of pieces of bacon to add fat. Otherwise, it was just salt, pepper and a small piece of rosemary. About 5 hours (from frozen meat) starting from room temp to 60C.
I then added a fairly heavy layer of char on the pan to finish. The sauce was the juices from the pack + a few 100 ml of chicken stock (no beef stock) + a couple of hundred ml of wine. The sauce was thickened with potato starch.
Result : meat had reasonably pleasing char on the outside, inside was still medium (with some pink). Reasonably tender (but could stand more time in bath to make it more tender). Sauce was decent. Appearance wise, the meat didn't look that promising, but taste was pretty reasonable, maybe even good.
Overall, good for a dinner made for about $15 (for veg, had steamed head of brocolli and corn. Also had bread).
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