I'm a home-cooker, but I have no fear of trimming up such a large (relatively speaking) hunk of meat, and have been rewarded with some amazing filet mignon dinners. I never knew steak could be so darn good with just a pinch of salt and pepper and properly cooked. I brought a few medallions to my in-law's house, made them dinner and was a hero for a night :)
It's also given me the freedom to experiment without worrying about ruining a $12/lb piece of meat.
Anyway, back to the reason for posting. When I trim the loin, there's a "rope" of connective tissue and meat that runs the whole length of the loin (I see this referred to as the "chain"?). There's so much connective tissue running through it that I find it impossible to get much usable meat from that part and end up throwing it away.
Does anyone have creative uses for this piece of the cut? I hate so much to be wasteful.