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Once I was making decent money, I go to the butcher and get a whole tenderloin sliced into 1 1/2" thick steaks to take home. Simple to cook, heavenly to eat. Image credits: nitestar95
Here's everything you need to know about ordering Chick-fil-A catering, including menu items, prices delivery, breakfast, trays, packaged meals, drinks and more.
The tail, which is generally unsuitable for steaks due to size inconsistency, can be used for Tournedos, rounds too small to serve as an individual filet mignon-sized entre, typically plated as a pair and often cooked with bacon or lard for added richness, or used in recipes where small pieces of a tender cut are called for.
In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "wrong" or "fake" fillet). In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm. On the West Coast of the United States, a boneless rib eye steak is sometimes called a "Spencer steak". [3]