The cut you seek is the chateaubriand, also called center-cut filet. When sliced into steaks, this cut is called filet mignon. It is the leanest, most tender cut of beef, and therefore also the priciest.

A whole chateaubriand is often about 3.5 pounds, which should serve 5-6, but one can request a half or even a quarter. Keep in mind that this puppy will be slathered in paté and pastry when choosing portion sizes. We got a 3 pounder to serve 5 hungry chefs, and we still had some leftover in the end.

Next, the Sauce Espagnole . . .