Please note that we sell the entire tenderloin, including the tail and ear, not just the center cut (also known as Chateaubriand or the Beef Wellington cut). The tail is folded, and the ear is made into a larger steak using a net. It is safe to cook the meat with the net in place; simply remove it before serving.
The tail is smaller in size, while the larger steaks (10 and 12 oz) will always come from the ear end. For tartare lovers, both the tail and ear steaks are highly recommended due to their well-known tenderness.
If you prefer the signature filet mignon–style steak, please select the center cut option. These will be available only in 6 oz (~1½ inches thick) or 8 oz (~2 inches thick) portions
