The Tenderloin is the most desired cut of beef. It is an oblong shaped cut that lays between two primal cuts: the short loin and the sirloin. It is, without question, the most tender cut on the whole beef. It has two ends: the meaty butt end found in the sirloin and the smaller pointed tail found near the rib. It lends itself to a seasoned rub and dry roasting to a rare or medium rare doneness. Like its filet mignon steaks (which are cut from the tenderloin) the whole tenderloin is lean yet succulent with a fine texture and subtle beef flavor.