Fine grained, velvety, with a luscious, yet mellow, beef flavor. Well suited to many cooking methods from traditional French sautes to big American steaks.
 
The tenderloin is a long thin muscle located on either side of the cow's vertebrae. Because the muscle is used very little during the steer's life, this cut is exceptionally tender. It is also rather lean. Tenderloins can be roasted whole, but are often cut into tenderloin steaks (aka filet mignon).
 
These whole beef tenderloins are sold with the extra side muscle on, but have been trimmed of most of their surface fat.