That rings true. I do think in fact the steaks were not thick enough.
I think a large fillet will work better, and I think I will try 128.
Thank you.
128 is too much for tenderloin. 128 is for rib eye. The lack of intramuscular fat in tenderloin will dry it out. Go lower. See the link for steaks I posted for you. Everything you need to know.
BTW, have u tried fish yet? Fish turns out WOW. A piece of seared tuna rare edge to edge is scrumptious. Butter poached sous vide halibut is out of this world. Do not try and cook squid sous vide. That turned out horrid.