Tenderloin steak is also commonly known as fillet mignon or chateaubriand, and is THE most tender cut of steak. These fillets are cut from the large end of the tenderloin.
Tenderloin steaks have very little marbling, and for that reason they are best marinated, cooked hot and fast, and served rare to medium after resting for 10 minutes or so.
This is also the classic cut for making beef stroganoff or steak tartare. It is considered to be the absolute best, most premium cut of beef.
If you’re interested in a more economical alternative, you can also try the lesser-known petite tender.
Approximately 10oz (0.27kg) per package of two tenderloin medallions.