re: Meat Fabrication: Beef Tenderloin

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What are the pros/cons of butchering beforehand vs potentially cooking it whole then cutting at the end in a sous vide method? You could also just cook it any way you want then cut after? obviously you would do the first step to get rid of fat beforehand and get trimmings

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A chateaubriand is more what you're talking about. Its the center cut roast of the tenderloin.

But you could definitely remove the fat and silver skin, sous vide, then sear. The shape would be a bit awkward and the sear would cook the tips unevenly.