You'll save money per pound and get meat for 3 meals
Cut through the other end of the main muscle where it tapers to about 2 1/2 in. wide. Save the scrap for the rice bowl meal. Now you have a 2 1/2-lb. center-cut tenderloin. Trim off any large chunks of fat, and it's ready to use in our Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce or Grilled Beef Tenderloin with Fresh Herbs recipe.