Hi. I'm making a rolled beef tenderloin stuffed with leeks, mushrooms, shallots, bacon and spinach. A few in the group I'm making it for are picky that their food be cooked to the higher side of medium, though I'd prefer such a great piece of meat cooked less.
I was planning on rolling the tenderloin the day before, then on the day of, put it in a med-low oven to get the temp where it should be, then searing it off on the grill (backwards from typical but it works well for me).
What do you think of sous vide? I have a nice immersion circulator. Would you think it'd turn out OK from sous vide, then seared on a grill? I could more certainly ensure the result temp is medium so I don't have these couple folks entirely turned off.
Thanks for the advice!