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Feb 5, 2010 12:34 PM

beef filet mignon tenderloin question:

My local Costco no longer carriers a whole untrimed tenderloin. I usually buy that, trim it into that nice looking tube, cook, and serve.

Instead they only had the middle portion, untrimmed. the butcher there told me to not trim this (well maybe just a litlle fat/silver skin). He suggested roasting the whole tenderloin. I am just concernced because I am used to seeing/cooking the basic tenderloin tube, not a big wide steak. It is still a roast, but just the middle, and not in tube form. So should I trim this into the tube form, or cook it as is. Does this make sense? Does anyone have thoughts/comments/recipes?

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  1. I would trim it just as you had before, but keep in mind that it will only feed about 4. You can opt to leave the side muscle (runner) on, trimming the silver on the outside. That will leave just a bit of connective tissue between the runner and the main body of the tenderloin. Leaving it on, though, won't add much in the way of portions, so it might make sense to remove it and use that meat for something else.