I just paid $24.99 a lb for a center cut, already trimmed tenderloin (butcher called it a Chateaubriand, but I've read that that is a method of preparation, not a cut of meat...). The tenderloin w/sinew and fat-n-stuff was $18.99/lb. I figured by the time I trimmed it down and removed the silver skin and fat I'd be paying almost the same amount per pound (this is how I justified it, anyway ).
I got 2 1/2 lbs of Chateaubriand for 5 people, but I may have 7 people total...hope 2 1/2 lbs is enough (I plan on making app, salad or soup, entreee w/sides, and dessert, maybe a cheese plate, too, and lots of wine). My trick is to slice it pretty thin---it looks like more on the plate.
"It covers your bread like a stinkyfishy tarp
I know it isn't butter
But I can't believe it's carp!"
Kenny Blankenship and Vic Romano, Most Extreme Elimination Challenge