For prime beef tenderloin, which cooking methods are preferred over pressure cooking due to texture concerns?

Traditional roasting or precise sous-vide methods.

When dealing with high-end cuts of meat, such as prime beef tenderloin, achieving the absolute best texture is the paramount concern, meaning any time savings gained from pressure cooking are not worth risking quality degradation. Because texture is critical, chefs prefer methods that offer ultimate control over internal temperature and cooking duration. Traditional roasting allows for precise temperature management, while sous-vide methods provide unparalleled control over the internal temperature consistency throughout the entire cooking duration, making them the superior choices over the high-pressure, high-heat environment of a standard pressure cooker for these specific ingredients.