Actually looks really good.
By the way you "treat" your beef, I can tell you know what you're doing, my friend! 👌
Looks better than good :-)
However a couple of decades in the restaurant business, tenderloin was primarily used for grilled steaks. After the whole tenderloin was carefully cleaned, silver skin stripped away, swe would take the tail and "wings" ogg the head and use those lessor cu...
Just a thought...
Next time you're in the mood for your great looking tenderloin teriyaki, maybe cut a couple 8 to 12oz. filets out of the chateaubriand and putem' on the grill
