The most tender cut of beef is the beef tenderloin, it belongs to the hindquarter cuts, and it is found within the loin. This is where we get 'filet mignon', which is made from the very tip of the pointy end of the tenderloin. 'Chateaubriand' is made from the center cut of the tenderloin.

Beef tenderloin is widely regarded as the most tender cut of beef, and it's certainly the most expensive. It's a portion of the ever-popular T-bone or porterhouse steak. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts.

The beef tenderloin is an oblong muscle called the 'psoas major', which extends along the rear portion of the spine, directly behind the kidney, from about the hip bone to the thirteenth rib. It doesn't get much exercise, which is why the meat is so tender. It's encased in a thick layer of crumbly fat known as kidney fat or suet, which can be used in much the same way as lard.

Like all beef cuts, the tenderloin is high in protein and contains a significant amount of the B vitamins. It's also comparatively low in fat and a source for minerals such as selenium, zinc, phosphorus, iron, magnesium, and potassium.

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