The tenderloin spans both the short loin and the sirloin and has an oblong shape. This cut is often called "Filet Mignon", although a true filet Mignon is only the thinnest tail portion of the tenderloin.
Why it's great: The tenderloin has minimal fat marbling, which is great for those who prefer a lean steak that is still very tender.
How to serve: Tenderloin Steak is so tender you can get creative with your cooking methods. A great way to cook this cut is to sear it first so it gets a nice crusty exterior, then roast it. It's perfect for a romantic dinner or as a centerpiece for a holiday feast. You could also wrap it in bacon for added flavour and drizzle it with a combination of balsamic vinegar and soy sauce.