My mother wants beef tenderloin for Christmas dinner and there's going to be about a dozen of us. Easy enough, two chateaubriand.
The issue is, I felt bad the last time I asked for one, let alone two at the butcher's. You tell them to get the finest tenderloin and cherry pick the nicest part of it, right out of the middle. This leaves them with the cap and the tail which I'm sure they find some use for but like I said, I feel like a tool.
Should I just get a single loin, double up the end and give those parts to the nephews or is it acceptable to go to the butcher and say, "I need two of your finest center cut chateaubriands."