The fillet is the tenderest muscle of the beef. It belongs to the back muscles and is hardly ever used. Situated below the roast beef, the fillet is apart tender and fine-grained. With its low fat content it is very lean and rather finely marbled. The wider end of a fillet, which is located at the back, is called the fillet head, which borders the château piece; fillet steaks such as Chateaubriands are cut from this. Tournedos or medallions are obtained from the middle section, fillet mignons from the front, narrow end, the tip of the fillet.