A center-cut of beef tenderloin, this steak derives its name from its rounded, thick shape, resembling a baseball. It is typically cut to a substantial thickness, often around two inches, providing a generous portion of lean and exceptionally tender meat. This particular cut is prized for its uniform shape, which allows for even cooking and consistent doneness throughout.
The appeal of this steak lies in its tenderness and ability to remain juicy during cooking. The thickness contributes to a desirable crust on the exterior while maintaining a succulent interior. Historically, the beef tenderloin has been considered one of the most desirable cuts of beef, and preparations like this highlight its inherent quality. This specific portion control presents well on the plate, adding to its popularity in fine dining establishments.
