Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the loin of a steer or heifer. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This muscle tissue does very little work, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks.When left whole, the tenderloin is known as a fillet or a "Chateaubriand". When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon, while at other times filet mignon refers to a dish made with a beef tenderloin filet, not the cut itself. Other portions of the tenderloin, when cut into steaks, are typically called tenderloin steaks, not filets.Whole tenderloins are often sold as PSMOs (pismos), which is short for peeled, silverskin, and side muscle left on. The PSMO is vacuum sealed in plastic, and can be safely refrigerated longer than many other cuts of meat. PSMOs also offer considerable savings over smaller cuts as they require little handling by the butcher, but obviously require more preparation on the part of the chef.Since it is the least stringy part of the animal, most beef dishes requiring high quality meat, such as steak tartare, are ideally made from the tenderloin.

About 350 men, seated shoulder to shoulder at long tables, were devouring slices of beef tenderloin and washing them down with pitchers of beer. As waiters brought trays of meat, the guests reached over and harvested the pink slices with their bare hands, popping them down the hatch.

Feast on lamb chops, shrimp, beef tenderloin, filet mignon and french fries washing it all down with good beer at a Beefsteak. Greatest meal idea for men in history.

As an anniversary and Sunday dinner Châteaubriand will do perfectly. The cut is from the middle part of the beef tenderloin, a small roast.As with many old recipes there are disagreements on how to serve it and even when and with what sauce. These 2 recipes are from my great grand-mother's kitchen.

If you happen to have a piece of beef tenderloin tucked away without any ideas on what to make, then why don't you try to make the best Philly cheese steak sandwich you ever had. That's right, we're going to use that nice piece of beef tenderloin for a sandwich. I realize some people might think it would be a waste to use such a f

Chateaubriand, is a classic French dish. The cut is from the thick center part of the beef tenderloin and the meat is traditionally served with Bearnaise sauce. Well, we are not ones to part from tradition, especially not such a classic dish. Now, here comes a method, inspired by Alton Brown's for cooking a perfectly medium-rare chateaubrian