I have a request to cook a whole beef tenderloin for a guys fishing trip next weekend. I'd like to cook it sous vide to more or less "set and forget" for 2-4 hours and simply sear off to finish. In my mind, I was thinking of vac-sealing the whole tenderloin, searing whole, and slicing into steaks after a brief rest. Most recipes for sous vide beef tenderloin I've seen however (including Serious Eats) call for slicing into steaks, then sealing, cooking sous vide, and searing individual steaks.
The whole tenderloin method I'm imaging seems a lot simpler and would allow everyone to choose the size of their steak more or less. Are there any "gotchas" to the whole tenderloin method? Am I missing something? Thanks all!