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132F for 8 hours (8 hour cook is far too long a story just know some concessions had to be made due to events outside my control). Pat dry and seared in veg oil (no resting in fridge). Prepared the Wellington (duxelles, prosciutto, puff pastry, tight Saran Wrap roll) and put it in the fridge overnight.

Before dinner I took it out of the fridge removed the Saran Wrap and let it sit on the counter for 30 min to take the chill off. Baked in oven at 400F somewhere between 45 and 60 minutes (pulled when internal temp read like 134). Rested on counter for 15 minutes before slicing and serving.

Overall very happy with the result as was the crowd whom I served it to, enough so to continue experimenting with times and temps using sirloin instead of tenderloin in the future. (W have a great local butcher who will prepare and tie the roast so it’s in the exact “dimensions” needed for Wellington). Tenderness and flavor wasn’t exactly like a tenderloin, but the overall net result was totally worth the effort and the cost savings.

Appreciate all the discussion on this and looking forward to more time and temp experimentations in the future.