The Fillet sits beneath the ribs, next to the backbone
This muscle does very little work, so it is the tenderest part of the beef
The three main "cuts" of the Fillet are the butt, the centre-cut, and the tail. The butt end is usually suitable for Carpaccio, as the eye can be quite large. The centre-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The centre-cut can yield the traditional Filet Mignon or tenderloin steak, as well as the Chateaubriand steak and Beef Wellington.