The difference or deduction commonly made when steak for two, of the other descriptions is ordered is not observed with tenderloins, but when a person requires a double one it is simply cut accordingly and so charged for. A steak to weigh a pound will take a fourth of the entire filet. Having cut it off the requisite length shave off two or three narrow strips of the skin that partly encircles it, to allow it to spread, and setting it on end on the block flatten it with the cleaver. Broil and serve as usual.

The filet consists of a lot of strings of meat loosely held together and to be at the best the steaks must be cut straight up and down, as a slanting cut makes course meat. At the thin end it is better as regards good eating to cut the slices not quite through, open and flatten them to make the usual size. This however does not answer for an unusually large or double sized steak, but the fineness of texture has to be sacrificed for the dimensions.