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Message: [QUOTE="huskeynut, post: 3577055, member: 750"] I purchase the whole beef tenderloin. I trim it at home and then cut into 2+" filets. Usually get 14 to 16 filets per tenderloin. Trimings may be saved and frozen. I use them, cut up into bite size pieces for beef stew in the slow cooker. The smaller tail end pieces we use for steak kabobs. As to cooking, nothing fancy in our house. Steaks are brought to room temperature before cooking. Seasoned with a variety of rubs I have, some are homemade. Depends on were our taste buds are at that particular day. We like our steaks rare or as we say when we order out "red but dead." I heat the grill to 500 degrees then turn the flame down to 3/4. Brush a little olive oil on the grates so the meat doesn't stick. Place the steaks on the grates. Close the hood. Cook three minutes on each side. Check the temp. I like the center of the meat to be around 130. I'll put some butter on mine. My wife doesn't. Haven't missed yet. [/QUOTE]