<Tr> <Td_colspan="2"> Cookbook: Beef tenderloin Media: Beef tenderloin </Td> </Tr> <P> A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef . </P> <P> As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys . </P> <P> The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone . It has two ends: the butt and the "tail". The smaller, pointed end--the "tail"--starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow . This muscle does very little work, so it is the most tender part of the beef . </P>

Where does beef tenderloin come from on a cow