Fat is where it’s at when it comes to flavor. Not that I don’t like a tenderloin cuz I do. It’s just that some other cuts come closer to hitting the perfect balance of flavor and tenderness.
Crittr, you know what I think part of it is?
To me, the tenderloin is a rather bland cut of beef. Tender and enjoyable to eat but just lacks the natural extra beefy flavor of a t-bone or tri-tip.
