At the market yesterday, I asked the butcher for a beef tenderloin. He brought me what was labeled a "Beef Butt Fillet". Is this the same as a tenderloin? If not, what cut of meat and what type of quality should I expect with this cut of meat?
"A whole beef tenderloin comprises three sections. The thicker end of the roast is called 'butt tender';the middle portion -virtually an even thickness - is called the 'short tenderloin';the tip end is sold as part of the whole or removed and sold of tenderloin tips." Cooks Illustrated NOV?DEC'98 pg 6