Fun experiment. Using ActivaRM (meat glue) to turn this 1.5lb slab of sirloin into mock “tenderloin”. Remove connective tissue and most fat. Cut into semi-even pieces, dust, and stack. Roll into a cylinder using saran wrap and sous vide at 132F for 24 hours. The idea is to get it as tender as beef tenderloin using the long cook time, and then slice off 2" medallions and sear for a nice crust. Shape, texture, and taste were 95% the same as a nice filet. Only issue was internal cut, you could see the seams/grain difference. I cooked this hotter to protect against bacteria over a long cook, but next time would drop to 125F for a truer tenderloin internal temp.
Overall it was fun, worked well. It wouldn’t trick anyone who knew better, but to take a tough slab of steak and get something close to tenderloin was cool.