a cut separated from the hindquarter near the pelvic bone, without damaging the muscles of the round. It is a soft, tender and juicy meat; the tastiest and most valuable cut of beef. The tenderloin is very often served as a roast or quickly fried slices of meat topped with a thick sauce. It is tastiest when prepared rare. The very popular tenderloin dishes include beefsteaks, Chateaubriand steaks, and tenderloin boeuf Stroganoff.