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beef tenderloin
A beef tenderloin, known as an eye fillet in New Zealand and Australia, fillet in South Africa〔(【引用サイトリンク】url=http://www.beeftalk.co.za/cuts.html )〕 and the UK, filet in France and Germany, is cut from the loin of beef.
==Description==
As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
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. The tenderloin can be cut for either roasts or steaks.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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