Tenderloin is the hindquarter of a cow. It is a long and relatively narrow muscle along the spine. European tenderloin is the most delicate, high quality beef. It is soft, tender and juicy. Its organic manufacturing process preserves the natural taste and aroma of the meat and seasoning, without any artificial additives or taste enhancers. Tenderloin goes great with various sauces, for example horseradish or tartar sauce.