Beef tenderloin, also known as fillet in Europe, is cut from the beef loin. It sits beneath the ribs, next to the backbone and has two ends: “tail” - the small, pointed end starts a little past the ribs and grows towards the butt of the carcass. This muscle does very little work, so it is the most tender part of the beef.
It is suitable for fast, dry heat cooking methods, such as grilling, broiling or pan frying.
Grilling is a popular method of preparing beef cuts, especially steaks. By grilling, one can take advantage of a high degree of heat which can quickly sear the outside of a steak cut, sealing in moisture and flavour while creating a desired crust.
Broiling is a cooking method where the meat is placed under direct heat such as flame.
Pan frying involves cooking in a shallow skillet. It can also give the meat a desirable crust and the tender cuts of beef are best suited for this method.