Beef: 1 (2-pound) center-cut beef tenderloin roast, trimmed, tail end tucked, and tied at 1 1/2-inch intervals. 2 teaspoons kosher salt. 1 teaspoon pepper. 2 tablespoons unsalted butter, softened.

Center Cut Open for Conscientious Steak Lovers. By . John Del Signore. Published Nov 7, 2008. ... an entree called Baked Ziti Lobster Thermidor and a “Flinstone” Beef Rib with Lincoln’s BBQ ...

The chart serves as a map to the cuts of beef you'll find in most grocery stores, along with icons indicating how that cut is best prepared—whether it's best on the grill, in a skillet, braised ...

The center-cut tenderloin - often called chateaubriand - comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender p ...