DJS0302 wrote:

> What's so great about beef tenderloin to justify the exorbitant price for it?
> I've had it on several occasions and while it's okay, it's really not worth the
> price in my opinion.

It's my favourite cut of beef. They are tender and tasty with minimal work. The
problem for a lot of people is that tenderloin should not be cooked bast rare or
maybe medium rare because it loses its flavor and nice texture.

As for expense.... I would rather have a small piece of good meat than a large
chewy piece. A 6-7 oz filet with no fat and no bone is a decent serving and costs
less than other good beef steaks.