first off, hi guys! long time no see!
going to ressurect a slightly older thread here... i thought of my buds at DC just yesterday when perusing offerings at our local korean market (**awesome** produce, and everything's cheaper than regular store). there's always an abundance of things i don't recognize when shopping around there, and this was one of them. they had packages labelled "filet mignon - tenderloin" that contained an entire tenderloin in a vacuum pack. no big fatty cap like someone else on this thread described, so i'm assuming peeled, but all had an obvious strip of "silverskin" along the top. they were crazy cheap, only a couple bucks a pound, but it's money wasted if i don't know what i'm getting into. so the questions:
1. pretend i'm a little slow here, how tasty a cut is this?
2. how do i pick a good one?
3. what's the best/right way to slice it once it's at my house?
thanks guys!!