The fillet, or Fillet Steak.
Rear quarters tend to be more tender. In beef cattle, brisket comes from the front and sirloin from the back.
The only difference is the location on the animal. On a cow for example, the top sirloin is a slightly higher cut on the beast than the bottom sirloin. The generic term "sirloin" is another sirloin cut that is just above the tenderloin. No one sirloin is better than the other, however, the top sirloin is slightly more tender, as it is located in an area where the muscle is not given any exposure and thus the meat is slightly more tender then, say, the shank (legs). Most people think "top" sirloin means its of better quality, but this is a myth. It all depends on how you cook the meat, and how tender you desire the meat to be. For the most tender cut from the sirloin section, choose the top sirloin. For the most tender cut on the whole animal, choose tenderloin (for obvious reasons.)
The sirloin tip roast is actually part of the round--that closest to the sirloin. It's pretty tender, and if you slice it into thick slabs, you can make steaks (don't worry about what to call them) or cube them for stew or stir fry. The meat is tender enough to take grilling and pan-frying (that is, you don't need to braise it, as you really do a chuck roast).
Descendants of scavengers, the husky will eat pretty much anything on offer, from a tender sirloin steak to a decomposed animal carcass.
Sirloin steak can be very good indeed, tender and full of flavour, provided it has been aged correctly. If you can get it from a good butcher it will be a very reliable cut of meat. Personally, though, I prefer rump steak.
The tenderloin is the tenderest cut of beef.
food
Cube steak can be made from the top sirloin, so the only difference then would be that the sirloin is cut as a true steak, but to be "cube steak", the meat has been tenderized by pounding with a meat tenderizing hammer or put through a mechanical meat tenderizer to partially slice the fibers to make the meat more tender. Cube steak is also often made from the top round.
Tender means not tough or hard. It usually refers to a piece of meat, like steak though it can refer to any other food item
On a cow the sirloin tip comes from the backbone to middle stomach. The meat briskets is actually the breast of the cow and one of the larger cuts of meat.
It means tender inside and crisp on the outside
Filet mignon and top sirloin are two different cuts of meat but both come from the loins. Filet mingon is a tenderloin cut and top sirloin is cut from the top sirloin.