Full beef loin tenderloin

I went to Sam's Club and bought the smallest PSMO (IMPS/NAMP 189A: Peeled, Side Meat On) that I could find for $40.13. The packaging that you see is exactly how the processing plant ships it. All Sam's Club did was stick a label on it. I learned about tenderloins thanks to Alton Brown.

I cut away all of the fat and "silver skin" (connective tissue). I proportioned four rather large steaks. My eyes were definitely bigger than my stomach was. Next time I will make 6 or 8 servings.

I put a cast iron skillet on the grill and preheated it to 600 degrees Fahrenheit. I then seared the sides for a minute each.

I then liberally salted and peppered them and vacuumed sealed them in food saver bags. Mmmmm....