The tenderloin is the least-worked muscle on the animal, running along the inside of the spine, which makes it extraordinarily tender with a fine, buttery texture. It is lean with mild flavor compared to more marbled cuts. Individual steaks cut from this muscle are known as filet mignon. Best cooked quickly over high heat or roasted whole.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Tenderloin | |
| 🇬🇧United Kingdom | Fillet | In the UK the whole muscle is called fillet; individual steaks are fillet steak |
| 🇲🇽Mexico | Filete | |
| 🇦🇷Argentina | Lomoprimary | One of the most prized cuts in Argentine cuisine |
| 🇫🇷France | Filet | |
| 🇪🇸Spain | Solomillo | |
| 🇵🇹Portugal | Lombinho | |
| 🇧🇷Brazil | Filé mignon |
Both come from the short loin but are very different eating experiences — tenderloin is butter-soft and lean while strip is firmer with more flavour and fat.
Filet mignon is a steak portioned from the tenderloin — same muscle, with filet mignon specifically referring to the thick round individual steak cut.