renraw9002
Assistant Cook
Recently broke down a whole beef tenderloin for the first time. Was looking for a cheaper way to get some beef. However now I have a new problem. The head of the tenderloin all the videos tell you to cut off and save for later. What do you do with it? What's the actual name of that part of the tenderloin? I've tried looking up head of tenderloin recipes, but all I ever find is people using one of the ends (I think these are referred to as the tails of the tenderloin?) of the center piece. I wish I knew what I was talking about better so I could explain the part I'm referring to.