Beef tenderloin is the filet mignon, the chateaubriand. And you know that when something is spoken about only in French, it's gotta be good.
Pictured here is the whole tenderloin, with the narrower end cut into thick medallion steaks. We could also have tied the narrow end with butcher string to make it even enough to cook as a whole roast.
A beefy alternative to the turkey or ham, this cut of 5lbs of tender beef is ample meat to serve ten hungry adults.