The whole strip can be treated as a roast, or it can be sliced into smaller roasts or into steaks. The strip is shaped like a long tapering cylinder, about 18 inches long (45 cm), with one end of the strip larger than the other. The diameter of the strip varies from 6 inches (15 cm) down to about 2 1/2 inches (6 cm.) The larger end is called the “bull nose”; the narrower end is where Filet Mignons are cut from.
The Tenderloin is highly coveted, but it isn’t as flavourful as other beef cuts, so often sauces (particularly French sauces) are made to go with it. In addition to its not having the flavour of other roasts, some feel that the meat is too soft, and not very juicy, as the meat is so lean.
Nevertheless, it remains a very expensive cut of meat.
Beef Wellington is a whole Tenderloin wrapped in puff pastry and baked.
Never cook Beef Tenderloin beyond medium-rare, as it will dry out past that and toughen. Many people cut off the small end before roasting, and use the small end for other purposes, as the small end would cook much faster than the rest of the roast and be ruined.