The tenderloin is a part of the beef's loin, which is located roughly at the lower back of the animal.
If you imagine the torso of a cow you will see the following primal cuts from left to right:
Upper half: Ribs, Loin, Sirloin (the ribs being the larger part of the upper torso)
Lower Half: Brisket, Plate, Flank
Loin contains the loin eye muscle, tenderloin and flank
It comes from the spine. If you cut done the spine that is filet mignon.
Always cut meat across the grain. In the case of a tenderloin cut what is called medalions. Lay the meat on the cutting board and and cut your steaks across the loin.
The tenderloin is cut from the Psoas Major muscle that runs along the central spine of the animal be it cow, sheep or pig. This area between the shoulder blades and hip are not well used by the animals and are therefore considered to be the choicest and tenderest cut of meat.
primal
The Chateaubriand cut of meat comes from a filet of the tenderloin of a cow. It is especially good when grilled medium rare.
The difference lies in the cut of meet. A beef tenderloin comes from an area under the spine of the cow that is not exercised very vigorously, which results in a more tender cut of meat. A chuck roast comes from an area of a cow that experiences more exercise and thus can be tough if not cooked for a long time.
Filet Mignon - a cooked cut of tenderloin.
Tenderloin aka Filet Mignon
Since its not bulk or a whole tenderloin you can buy a three and a half pound tenderloin for about 60 dollars.
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.
2012