Meat
Head
Tenderloin head (butt end) is the thicker start of the fillet—ideal for chateaubriand roasts and large steaks. Same extreme tenderness as the centre, with more diameter for sharing portions. Trim the side muscle chain before cooking for neatness. Roast whole or cut thick steaks. Sear and finish gently. Rest well so juices redistribute through the large mass. Classic luxury roast for two or more.
Track this ingredient
Unit
Characteristics
Preparations
ChateaubriandRoastedThick Steaks
Traits
Large DiameterMildPremiumShareableTenderThick Tenderloin End
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
Utility
Commercial
Standard
Select
Choice
Prime
History
FR
Chateaubriand made the thick tenderloin head a celebrated roast.
US
Steakhouses cut head portions into large filet steaks.
Home cooks bought head tenderloin for special-occasion roasts.