A large variety of ROASTs can be obtained from a side of BEEF, but by far the most delicious one is the tenderloin, or fillet of BEEF. This is a long strip of meat lying directly under the chine, or back bone. It is either taken out as a whole, or it is left in the loin to be cut as a part of the steaks that are obtained from this section. When it is removed in a whole piece, as shown in Fig. 14, the steaks that remain in the loin are not so desirable and do not bring such a good price, because the most tender part of each of them is removed.
Two different methods of cookery are usually applied to the tenderloin of BEEF. Very often, as Fig. 14 shows, it is cut into slices about 2 inches thick and then broiled, when it is called broiled fillet, or fillet mignon. If it is not treated in this way, the whole tenderloin is ROASTed after being rolled, or larded, with salt PORK to supply the fat that it lacks. Whichever way it is cooked, the tenderloin always proves to be an exceptionally tender and delicious cut of BEEF. However, it is the most expensive piece that can be bought, and so is not recommended when economy must be practiced.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)