This was one of our tenderloin cuts from our hind quarter butchery class. We literally, walked back to the apartment carrying ~50lbs of meat. We seasoned this with kosher salt for at least 2 hours. Then we seared it for about 2-3 minutes on each side on the stove. Afterward, we placed it under the broiler for another 3 minutes on each side. Finally, the meat rested in a bath of butter and rosemary and finished off with freshly ground black pepper. So delicious. Will be tough to order meat at a restaurant ever again.