Similar here. I’m doing two center cut beef tenderloins. About 5 lbs. I’m gonna sous vide them after dry brining for a day and a half. Sear on a ripping hot cast iron. I’m Irish so I’m doing two potatos. An au gratin and a French one called fondant potatos. (Look up fondant. Easy and tasty). Sides are creamed spinach, a candied bacon pecan Brussels sprout. I do like the balsamic ish recipe you referenced above but wife asked for the candied pecan. I ordered on Amazon some St Elmo (Indianapolis famous ish restaurant) spicy horse radish for a horseradish sauce for the tenderloins. Look up that brand or horseradish if you like it spicy. Enjoy! Your meal looks super awesome.