This is an expensive cut of beef which is usually 1 to 2 inches thick and 1 1/2 to 3 inches in diameter. It is tender but does not have as much flavor as beef with the bone attached. It should be cooked quickly by broiling, grilling or sautéing.

French for "small boneless slice", it's a 4 or 6 oz. steak cut from the end of the tenderloin.

A thick, boneless and extremely tender cut of beef from the tail side of the tenderloin. (Not however the most flavorful of steaks.)