Barrel Cut Tenderloin

The barrel or center cut tenderloin is the most uniform part of the whole tenderloin. The psoas major—the primary muscle of the tenderloin—is an infrequently used muscle, which makes for incredibly tender meat. When isolated, the barrel cut tenderloin a relatively small roast that typically feeds two people. This cut is completely trimmed of surface fat and silverskin. Most commonly known as the cannon cut or chateaubriand.