I would like to cook a beef tenderloin for a holiday dinner party in a few weeks. Has anyone ordered one from the butcher -- if so, what is it called in German? Any recommendations on anything else I should know about beef tenderloin in CH?

Thanks!

Beef Tenderloin = Rinderfilet


Maybe the PDF files in this link can be helpful:

http://www.fleisch-teilstuecke.at/en/teilstuecke/

BEEF: http://www.fleisch-teilstuecke.at/fi...ster_Rind1.pdf

PORK: http://www.fleisch-teilstuecke.at/fi...r_Schwein1.pdf

CHICKEN: http://www.fleisch-teilstuecke.at/fi...ter_Hendl1.pdf

I've never needed to order them, just buy it at the store.

A while one is usually around 1.8 kg.

I generally grill them whole on the charcoal grill (or sometimes only 1/2 or 1/3).

Tom

Rindsfilet should do, das Ganze filet, with hand gestures, to be clear, or perhaps just ask for chateaubriand. This is normally available in any French butcher or supermarket meat counter, and would be something like half the price there compared to CH. Not so sure of meat prices in Germany, but almost certainly cheaper there too.

Be careful, chateaubriand is only part of the filet (the front thick part, between 200 and 400 gr.)