Sounds like (and I am not trying to be that guy) you had a center cut or chateaubriand, to be around the 2 pound mark. This makes sense. For me a tenderloin weighs more like 6 pounds. I figured you cooked it sous vide, and that was what got me 6 or 7 pounds sous vide, seems like a big deal, and a pan large enough to do the sear would be damn large. Regardless it looks like a work of art.