# Happy new user **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [June 12, 2015, 1:44am UTC](https://community.anovaculinary.com/t/happy-new-user/514 "2015-06-12T01:44:58Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![whatcomlady](https://avatars.discourse-cdn.com/v4/letter/w/858c86/32.png) [@whatcomlady](https://community.anovaculinary.com/u/whatcomlady)\ **Post date:** [June 12, 2015, 1:44am UTC](https://community.anovaculinary.com/t/happy-new-user/514/1 "2015-06-12T01:44:58Z")
I just got my Anova this afternoon.  I started by making 2 poached eggs at 143.5 for 1 hour, which turned out great with a nice runny yolk.  My daughter is graduating from college on Saturday, and for a family dinner celebration I’m making a 2-pound beef tenderloin in the Anova.  It’s an expensive hunk of meat, but I’m going to go for it.  I think the equipment is brilliant.  I love the elegant design. ---
**Author:** ![Bill](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill/32/9_2.png) [@Bill](https://community.anovaculinary.com/u/Bill)\ **Post date:** [June 12, 2015, 4:39am UTC](https://community.anovaculinary.com/t/happy-new-user/514/2 "2015-06-12T04:39:26Z")
Wow - you should take some photos and share once its done :D  Sounds like an awesome Saturday dinner celebration ! And welcome to our little corner of the internet 🙂 ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [June 12, 2015, 12:23pm UTC](https://community.anovaculinary.com/t/happy-new-user/514/3 "2015-06-12T12:23:18Z")
Welcome to the community. After the meat is cooked be sure and season generously. Tenderloins are great using the Anova. What I do is buy a whole tenderloin and then cut it into 1.5 inch steaks. The best shaped ones I freeze and pull out for a treat and the odd shaped ends get cooked right away. Even the thinnest part is perfectly cooked.