Venison backstrap (white tail deer loin)

Super simple meal for a few buddies at our club the night before our goose hunt. Paired with McCormick steak seasoned roasted Yukon golds and some lemon pepper asparagus. These are old school pine barrens hunters who looked at me like I was a necromancer when I pulled out the sous vide wand/vac sealer. 129 for 90 minutes, bag went straight into the freezer for 7 minutes, followed by 45 seconds on each side in a smoking hot pan with peanut oil, then finished (aka rolled around) with salted butter.