A.K.A.
Châteaubriand; filet of beef
它是什么？
长期狭窄的脊肉肌肉是一种特殊的疗法。无骨肉等等，你可以用黄油刀切割它，脊肉常常被烤制的整体来服务，以便为人群服务（它是着名的习惯制作牛肉惠灵顿）。它也可以用美味的效果烤过间接热量。然而，随着肉类的温柔，味道略有兴奋。从里脊肉中切割的牛排被称为菲涅代或牛肉丝绒牛排。
如何选择：
Try to get a center-cut piece (often referred to as a Châteaubriand) because it’s evenly thick from end to end, which makes for easy stuffing and even cooking. It’s fine to use the butt end (the fatter end) of the tenderloin. A good butcher should sell you a solid, nicely trimmed piece of meat without any gouges or slashes; the tenderloin is a pricey cut, so don’t settle for a piece that’s not in good condition. You can also buy a whole untrimmed tenderloin and trim it yourself to save money. Prime is the top grade for meat. Meat that is Prime is well marbled, meaning there’s fat streaked within the muscle tissue. Marbling makes the meat tender, juicy, and flavorful. Because only about 2 percent of all beef receives this stamp, prime isn’t available everywhere. Specialty butcher shops are your best bet, although some grocery chains do carry it. You can also buy prime meat by mail. But don’t despair if you can’t find USDA prime. Meat labeled USDA “choice,” which is more widely available, will still have the wonderful tenderness that you expect from a beef tenderloin.
如何准备：
如果有必要,修剪里脊,确定remove its silverskin and the “chain,” a slender, fatty piece of meat that runs along the entire side of the tenderloin. Before cooking, let it come to room temperature.
交叉参考
烤里脊肉片
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