Beef tenderloin is the best and most expensive part of beef carcass located in the back hypochondrium. Such meat is very difficult to find, because often it is either taken away by those who cut the carcass, or it is sold instantly. If you do not have a familiar butcher, then they can slip in an imitation of a tenderloin from another part of the carcass. Fillet is ideal for quick frying and grilling; steaks are most often prepared from tenderloin. Such product as bresaola, medallions and carpaccio is prepared from beef tenderloin. In short, true culinary art is made from this meat.