β¦We cut our Gold Grade Tenderloin into steaks. It came very well trimmed, there was very little waste. One night we cooked them in an iron skillet and finished them in the oven. The other nights we cooked them on the gas grill. We preferred the grill. Next time, we might try sous vide with a grill finish. It was one of the very best pieces of meat we have ever experienced, perhaps the best. We have had fillets in the very best restaurants, these were better. We didn't sully them with any sort of sauce, they were to delicious to cover up.