Beef tenderloin known as fillet in France & fillet mignon in Brazil is cut from the loin of the cow. Because the muscle is not weight-bearing, it contains less connective tissue which makes it so tender. It is high in protein, B-vitamins, Iron, Zinc & other minerals. And generally the leanest cut containing 5 grams of total fat. Beef tenderloins are best served as steaks. Either barbeque grilled or for quick stove top sears.