The tenderloin is the most expensive but also the most tender piece of beef. The weight of the tenderloin depends on the type of slaughter animal and varies from just 3 to 5 kilos. The meat can be perfectly cooked whole, but is generally processed into various types of fillet steaks. When the meat is roasted in its entirety, it is often stuffed (spiced) with strips of fresh fatty bacon. The bacon can also be threaded lengthwise through the meat, the so-called larding. This keeps the meat inside a lot juicier. Whole tenderloins are often baked in the oven.