There is only ONE Beef Tenderloin taken from a steer.

Filet Mignon comes from the end portion of the tenderloin but the Tenderloin is not a Filet Mignon.  An animal can provide either one tenderloin or a few Filet Mignons but not both.          The Tenderloin can either be cut up into smaller steaks (for Chateaubriand or Beef Wellington), be sliced thin for carpaccio, or be cooked whole for a juicy, moist, melt-in-your-mouth meal.

1 roast per package.  3-1/2 lbs. easily serves 10-12+ adults, depending on how you cut it.

Approximately $75/lb.

For Roast:

1. Preheat oven to 350°F.
2. Tie roast in several places with string to hold the roast together.
3. Lightly brush roast with olive oil and season with salt and pepper.
4. Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 3.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.

For Grilling:

1. Cut steaks 1-1/2 in thick for best grilling.
2. Heat grill to medium-high.
3. Lightly brush roasts with olive oil and season with salt and pepper.
4. Grill 8 minutes on all four sides so the meat cooks evenly.

The center cut is the middle part of the tenderloin. It is the most uniform is size and where Filet Mignon, Tenderloin Steaks, and Chateaubriand comes from.  The tip end, is the small, thin end of the tenderloin that is also the piece that can be used for tournedos steaks.

A whole tenderloin will also still have the chain attached to it that will need to be removed. It looks like a thin, fatty piece of meat running down the length of the entire tenderloin.  (View video at https://www.willcookforsmiles.com/how-to-break-down-a-whole-beef-tenderloin/#:~:text=The%20tip%20end%2C%20is%20the,length%20of%20the%20entire%20tenderloin.)

When preparing the whole tenderloin, the only thing you will have leftover is the “chain.” It is quite a fatty piece but there is still a lot of meat on it. Use this piece when preparing homemade beef stock, in soups, or mix it with some stew meat and use it in beef stew.