It has almost NO FAT but it is not chewy/tough at all unlike you imagine when you talk about red-lean meat. In fact, it is really tender and juicy.
It is one of the most expensive cuts. Compared to other cuts, it is a bit higher in price. Despite that, it is a very popular cut that has the best lean flavor and tenderness.
AIt is a very tender part along spine of cow. The amount you can get is about 3% of one whole cow. It doesn't move much, the muscles are really thin/fine that make it very tender and juicy. The center part is called "Chateaubriand" and it is the most expensive cut.
QHow should I Cook it?
ADepends on how thick it is. But first we recommend slow-cook then sear on high-heat as a finish-up. Searing it on high-heat from the beginning also works and quicker. However, it easily gets tough if you overcook it. Medium-rare is the best.
I keep ordering filet steaks but ending up with uneven ends so I tried this larger cut. Not only was it an end piece, but it wasn’t even cut straight, so I only got two very small nice steaks out of it. Good taste though!