Directions:
- Start with a completely trimmed tenderloin.
- Remove the butt tender, or the head. Separate the larger side piece and cut into small chunks for fondue. Cut the remaining pieces into approximately 1/2 inch slices for Stroganoff, or, flatten down large chunks then cut at an angle into strips for pepper steak.
- Cut away the châteaubriand, or center portion, which should be about six to eight inches. Sear in a cast iron pan, then finish off in the oven, or cut into 1 1/2 inch filets.
- With the remaining tournedo, or tail, slice into pieces about a 1/4 inch thick to make Scallopini. Or to make carpaccio, freeze the tournedo, then slice thinly and pound out with a mallet to make even thinner.