Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

General Discussion


Filet of Beef (buying a better beef tenderloin)


General Discussion 5

Filet of Beef (buying a better beef tenderloin)

zackly | May 10, 2014 10:33 AM

I rarely buy beef tenderloin in supermarkets. I find it a dull steak, tender yes, but lacking beef flavor. This is usually because most supermarket tenderloin I see cut into steaks in their fresh meat case has almost no marbling. It is either not graded or is USDA Select grade, the grade below Choice. Even many middle of the road steak houses who serve Choice grade NY Strips or Rib Eyes buy a lesser grade tenderloin because they all are tender and that’s what your typical filet eater is looking for. If you want a better filet, buy a Choice grade Porterhouse and you’ll get a better fillet. Instead of two steaks I buy a large Porterhouse and give the filet part to my wife & eat the strip side myself.

Want to stay up to date with this post?

Recommended From Chowhound