Frankly, if I'm going to cook a tenderloin, I'm going to Wellington it. Spring for a little foie to go with the duxelles. A foie pate works pretty well. Side of asparagus with hollandaise, braised pears or figs, a seared lobe of deveined foie and a nice cheese.

Conventional wisdom calls for a red as a companion, but a fruity, acidic white is also perfectly fitting. Perhaps a little of both.

Thanks, Doc. When I have to explain my overblown food budget for the week, I'll just lay the blame off on you.

"Although I have been prevented by outward circumstances from observing a strictly vegetarian diet, I have long been an adherent to the cause in principle. Besides agreeing with the aims of vegetarianism for aesthetic and moral reasons, it is my view that a vegetarian manner of living by its purely physical effect on the human temperament would most beneficially influence the lot of mankind." Translation of letter to Hermann Huth, December 27, 1930

The restaurant name is Ruth's Chris Steakhouse.

True. Fixed the title. But, man, that's an odd name for a restaurant. What's a Chris? And why does Ruth have one?

I looked it up on Wikipedia and found this:

The chain was founded by the late Ruth Fertel, a single mother of two, in 1965, after she bought the existing Chris Steak House in New Orleans. In buying the restaurant, Fertel had to agree that the restaurant keep the "Chris" name for a specified period of time. After the original location sustained a kitchen fire, she relocated the restaurant about one-half mile (0.9 km) to the west on Broad Street and renamed the rebuilt establishment "Ruth's Chris." Under the purchase agreement, the name "Chris Steak House" could not be used at any other location, and she did not want to lose customers already familiar with the Chris name.[5] Fertel started to franchise the restaurant in the 1970s to locations throughout the United States and throughout the world.

Neither the Costco near me nor the Whole Foods two blocks from my home carries prime beef.

Very odd. Both WF and Costco have it here, although the latter only sporadically. WF has both wet aged and dry aged prime in the DC area.

Ruth's Chris’ Loss is Your Gain

There, fixed that for you. The restaurant name is Ruth's Chris Steakhouse.

I prefer rib-eye over New York strip or T-bone.

This.

I agree with the flank steak comment. I find that flank steak gets a bad rap primarily due to poor preparation. While it isn't nearly as tender, it has seers incredibly well and soaks up the flavor of any rub better than any steak I've had. The trick is to cut it into strips at a 30 degree angle. This removes almost any toughness.

But I vehemently disagree with your taste (and we are only discussing a matter of taste). I'll take a strip steak, hell, I'll take a flank steak, before I'd eat tenderloin. I like meat with texture that suggests it came from a muscled animal, not a vat. But food, for me, is at least 50% about texture, anyway.

Bristal Farms says they have it:

http://www.bristolfarms.com/departments/meat.html

I might check them out (or Whole Foods).

I love filets myself, with ribeyes closely behind. Is "flavor" being used above as a synonym for fat content? I like a nice bernaise or reduced wine sauce with my filets but not my ribeyes. Does that make sense? Oh, and I switched from potatos to spinach years ago, rationalizing that the green vegetables and red wine offset the fat content. :)