Whole tenderloin — approx. 3.9 lb.
Peeled, trimmed and steak-ready: the silverskin and side muscle are off, so it goes straight onto the board. Cut it into roughly seven or eight 8 oz filets, or leave it whole and roast it as a chateaubriand.
Whole tenderloin — approx. 3.9 lb.
Peeled, trimmed and steak-ready: the silverskin and side muscle are off, so it goes straight onto the board. Cut it into roughly seven or eight 8 oz filets, or leave it whole and roast it as a chateaubriand.
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