I'm not much of a carnivore, but I am hosting Christmas dinner and my guests expect a big meaty centerpiece dish. Hence, I bought a 7 pound hunk of untrimmed beef tenderloin from Costco. I was thoroughly confused when I bought it as they had both trimmed and untrimmed tenderloins. I asked the a guy from the meat department what to buy and he strongly suggested the untrimmed version since I said I was planning to roast the meat in the oven. He said the untrimmed version wouldn't have enough fat and would be tasteless.
So.....fast forward a few days and almost every single recipe I've looked at for roast tenderloin calls for a trimmed piece of tenderloin. I could take a stab at trimming the meat and proceeding from there, but is there any way to cook the tenderloin without trimming it? What are the pros and cons of cooking it untrimmed or trimmed? I personally like lean meat and find the untrimmed hunk of beef quite unappealing, but I also don't want it to taste like shoe leather. Is there some sort of middle ground where I could remove some of the fat from the tenderloin?
Please advise if you've got some insight!