Divided into various cuts, the most celebrated sections include the Chateaubriand, which is a large portion cut from the center of the tenderloin, and filet mignon, small individual steaks cut from ...

Now, I like to cut off the narrow end of the tenderloin and the tapered side of the tenderloin, leaving one larger whole piece of beef tenderloin. Referred to as “Chateaubriand Cut.” Once you’ve ...