Tenderloin is the muscle found between the animals’ top loin and sirloin. This is one of the most tender parts of the meat because this part does not have to do much work in the form of exercise. The weight of tenderloin varies depending upon the condition in which it is sold, as it can be sold as a whole filet or in medallions. Its average weight is about 4-6lbs. Tenderloin can be sold trimmed and untrimmed as well. The untrimmed tenderloin has some fat and silver skin from the cow, which must be removed before cooking. The large medallion in the middle of the tenderloin is also known as tornadoes and can be cooked individually. The top end of the tenderloin is known as “chateaubriand,” which can be enough for two people to eat.