3-hour sirloin and my second sous vide attempt. Not quite tenderloin, but a lot better than a grilled sirloin.

2 inch sirloin cooked 3 hours last night at 135f, then chilled and refrigerated overnight. Heated for 1 hour tonight at 133, then seared.

With a simple peppercorn sauce I found, and made enough of to freeze and vac seal.

Then some shiitake mushrooms in butter.

Suggestions to get it a little more tender? I was planning on shooting for 4 hours with the next one.