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  2. Chateaubriand (dish) - Wikipedia

    en.wikipedia.org/wiki/Chateaubriand_(dish)

    The center cut of a beef tenderloin, also called the Chateaubriand. New York's Delmonico's Restaurant opened in 1827 as a pastry shop by Giovani and Pietro Delmonico but quickly expanded in 1830 to a full French restaurant. Louis Napoleon visited New York in 1837 and was a regular patron. Among the items on the first menu was "Beef tenderloin ...

  3. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]

  4. Hanger steak - Wikipedia

    en.wikipedia.org/wiki/Hanger_steak

    This cut is taken from the plate, which is the upper belly of the animal. In the past it was among several cuts of beef sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one ...

  5. Known for giant tenderloin sandwiches, this longtime ... - AOL

    www.aol.com/news/known-giant-tenderloin...

    Matt Bernardi announced the closing of the 1075 N. Henderson St. establishment on Friday afternoon via a post on the restaurant Facebook page. Known for giant tenderloin sandwiches, this longtime ...

  6. T-bone steak - Wikipedia

    en.wikipedia.org/wiki/T-bone_steak

    T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland ), especially if cut from the small forward end of the tenderloin.

  7. "If you've chosen a good restaurant, they're going to put their combos together to showcase the meats," he told BI. But if there's no combo available, don't stress. Just make sure you order the ...

  8. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.

  9. Beef Tenderloin with Cherry Port Sauce & Gorgonzola

    www.aol.com/food/recipes/beef-tenderloin-cherry...

    1. Season the beef with the black pepper and thyme. 2. Spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute.