Appears in Cook's Illustrated September/October 2004, America's Test Kitchen TV
With a whole tenderloin going for as much as $180, uneven cooking, bland flavor, and a tough outer crust just don't cut it. Could we do it cheaper and better?
When developing our grilled beef tenderloin recipe, we went to the wholesale clubs, where we found affordable beef that, while not ideally trimmed, was far more wallet-friendly than the meat at butcher shops and, with 20 minutes of home-but...