In Bryan's Words
What we’ve done here is, in technical terms, “pimped our beef”. Ok, maybe not the most technical, but it works. As any of you who have ordered the filet tails know, they’re not the most attractive cut. Which is a shame, because they pack a flavor and tenderness that is out of this world. We’ve taken the time to prepare these suckers in a way that their visual presentation matches their taste. It’s amazing what a little extra trimming and some butcher’s twine can do for you! (Pro tip: don’t ever say that to your wife, unless spending a week in the dog house suites you).
These will present similar in texture to a ribcap, though because each roast is the result of two tails tied together, they might separate when sliced. As long as your goal is a good dinner and not a photoshoot, you’ll be set.