I find no real difference between grades when it comes to the tenderloin. I've had prime, choice, and even some ungraded filets from a farm outside New Orleans many years ago. All the same to me.

Makes it an easy "choice" when they start selling it for peanuts!

Yes, a family tradition for years. We're happy to just needing to travel for 20min to pick-up previously ordered items, vacuum-sealed and ready for the freezer. Not all is frozen, as we normally collect on Thursday, we indulge in lamb BBQ that weekend.

Maybe I'm being controversial, but tenderloin is surely the most boring cut of meat you can buy. It's got about as much flavour as cardboard.

I agree.....wrapping in bacon and serving with bernaise sauce helps immensely .

Although completely ignorant as per the flavour of cardboard, the public demand for tenderloin versus cardboard as dinner ingredient strongly seems to favour the tenderloin. Still, YMMV, and at least your food budget will benefit ;)

Yes, anything additional will probably improve cardboard. Will that be medium rare, Sir? :)

But then you're just eating bacon and bernaise sauce wrapped around a clump of protein. :D

A good steak should be eaten without anything else, with the exception of maybe a bit of mustard.

I was with you until the last word of your sentence.

That's fair. Honestly, for a good steak I rarely have anything on it. If it's $10 steak night at the pub then I'm happy to have it smothered in packet gravy. But that's more a comfort food thing. And that gravy needs to blend seamlessly into the mash. ;)

First you say a good steak should be eaten by itself. Then you bring up mustard, and now mashed potatoes and packet gravy. Why, oh, why?

Ten dollar steak night at the pub is usually the cheapest rump they could find. Not good steak.

also nice with some chimichurri or salsa.

i know that mustard is a nice ingredient with an Italian chimichurri.
as for mash and gravy, that’s always fun with any protein.

even Ruth’s Chris and Fleming’s USA steakhouses serve a steak topped with butter.
I marinate with olive oil, salt, and pepper, then grill it. I’ll serve it with a ramekin with Italian chimichurri sauce but I won’t always use it with mine. I always like it. I’m referring to the strip steaks at $5.99 sale price at Safeway.

You say that like it is a bad thing.
And you lost all meat credibility by putting mustard on a steak. Ugh
Butter, blue cheese, bernaise, chimichuri, red wine sauce....all of these are acceptable steak toppings depending on the cut but mustard? Uh. no.

what’s wrong with mustard? It’s used as an ingredient for chimichurri (italian) and Bernaise and Steak Diane (I think!!). We’re not referring to French’s hot dog mustard - well, I’m thinking Stone ground, Dijon, Senf, and other sharper mustards.
I’ve never been able to want to eat an Australian raw beet sandwich. I love cooked beets and I don’t love raw beets. So maybe in Australia it would be popular for a plain mustard to go with steak. We all know that there are Americans who want ketchup or catsup with their steak as well as people who want their steak or beef well done. I’m so refined that I say nothing negative about how one wants their meat. I learned that in an undergrad (upper division) business management course - never say anything negative about how a business partner (esp a client!!!) wants their food. I’ve just pushed it to the ROW!

Like Brian Kenney would say, EAT THE MEAT!

Mustard on steak??? Plain mustard?