You may have overlooked a well-kept secret. Several years ago, the National Cattleman's Beef Association developed, well actually came up with a name, the portion of this shoulder cut from the chuck area. Beef Shoulder Filet or Petite Tender Cut, however you call it, is a tender and very inexpensive cut of meat. Because it works well with marinades and cooks so tender, mock tenderloin could well be another name, and the best part, this costs about eight-dollars verses about twenty-eight for the real Châteaubriand.
Taking a cue from Cook's Illustrated and doing a reversal, this is one of my favorite ways to serve tenderloin or in this case, mock. Heck, it is a better cooking method for sure and my marinade is just so darn tasty with beef, at least we think so.
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