m.stat said:

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Sous vide makes it pretty easy for that situation. Cook all to your desired temp and then pull theirs and throw on the grill for longer to get to their preference. Then sear yours at the end and you are all good to go.

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For Well wouldn't I use a higher temp for the Sous Vide?

Well done tenderloin would have to taste like chalk.

I've only got the one sous vide unit so when cooking steaks together, I'll go to the lowest common temperature and then pull the steak that needs to be more well done out and give it extra time on the grill. If I cook a couple at medium, depending on the cut/size of the steak I'll pull it and give it an extra 10 minutes or so on the grill to get it to well done for that person. Still comes out great and very tender.

Well done tenderloin is definitely not my preference which is why I'll cook to the lowest common temp and pull the filet or part of a whole tenderloin and get it to well for those that want it that way. When done with sous vide, you would be surprised how tender and moist it will be even though it's well done.

Beef en croute

Just say no to overcooked fillet

Beef Wellington from Christmas.

A little too rare for me. But the recipe, meat and finished product are absolutely awesome. I just don't do any food rare. I know it tastes better, but it has to do with bacterial "stuff."

TXAG 05 said:

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Well done tenderloin would have to taste like chalk.

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No it doesn't, unless you don't know how to cook it. I eat medium to well-done foods because it is safer and I have gastrointestinal issues. Well-done food cooked correctly is as moist as any rare to medium rare product.

medwriter said:

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A little too rare for me. But the recipe, meat and finished product are absolutely awesome. I just don't do any food rare. I know it tastes better, but it has to do with bacterial "stuff."

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The risk is extremely rare, but sous vide can eliminate it while still allowing for rare to medium rare.

That bacteria is a vaccine against COVID.