Manton
RINO
- Joined
- Apr 20, 2002
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- 41,314
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Huh. Never knew that. Whenever I see filet's they're rather thick but when I see whole tenderloin's they're rather thin. I suppose that's the leftover after cutting all the filet's.
Steakhouses often serve filets cut from the center portion, which is the biggest piece. It gets narrower toward either end.
I've trimmed a whole tenderloin a few times, for a 2" thick steak, you can only get 2-3 cuts from the Chateaubriand part of a whole tenderloin.