Beef tenderloin is one of the most appreciated cuts of beef for its tenderness and low fat content. It is located in the lower back, between the lower ribs and the spine; more specifically, above the kidneys and below the lower back. The tenderloin shape is conical and consists of three parts. The thickest part is called chateaubriand, while the central part is called tournedó and the tip is called fillet mignon.
