Other names: Tenderloin, Filet Mignon, Châteaubriand, Fillet, Filet
How it’s sold: Boneless; the most expensive cut of steak
Where it’s from: Short Loin and Sirloin, under the Ribs. A whole Tenderloin starts out wide and then tapers at the other end (the “tail”). Filet Mignon comes from the narrower end, while Châteaubriand comes from the thicker end.
What it looks like: When trimmed of silver skin, gristle, and fat, Tenderloin is small and compact. The meat is lean and very fine-grained in texture. Because of its smaller shape, Tenderloin Steaks are cut thicker than most Steaks.
What it tastes like: The tenderest of all the Steaks and lean, Tenderloin is buttery and mild in flavor.