Why You Shouldn't Choose The Tenderloin At A Steakhouse - Chowhound

In the meat world, fat is necessary for full-flavored, juicy steaks. Specifically, fat that appears as marbling in the meat — swirls or flecks of white fat within the red muscle — is a sure indicator that you're in for an incredible meal. As the steak cooks, the meat absorbs the fat, creating a tasty, tender final result. Tenderloin and filet mignon don't have any marbling, which means any fat used in the cooking…