Beef tenderloin. It's the ultimate fancy showpiece ... with fat and part of the muscle that held the tenderloin to the bone. (Grind that chain meat or cube it and freeze for another use.) ...

Black pepper is “such a great complement to beef” that you’d think a simple pepper crust would be the perfect preparation for beef tenderloin, said Celeste Rogers in Cook’s Illustrated.

The porterhouse is that beautiful cut of meat with a large, T-shaped bone in the middle—the larger side represents the strip loin and the smaller side is a portion from the tenderloin.