Beef tenderloin is one of the most prized cuts of beef — known for its buttery texture and tenderness. It runs along the spine and yields several premium portions: the center-cut (used for filet mignon), the tail (great for stir-fry or stroganoff), and the head (perfect for roasting or medallions). Buying it whole (often called a Pismo) can save you serious money. A whole tenderloin averages around $12–$18 per pound, while pre-cut filet mignon steaks can jump to $30–$50 per pound at the butcher.

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