While there are many good choices available at the average steakhouse, there's one standard cut you'll find on most menus that you might want to avoid: the tenderloin, also known as filet mignon. Although incredibly tender, this cut fails to leave a mark in terms of taste.

Cut from just below the cow's backbone, beef tenderloin is one of the leanest steaks available, but when it comes to meat, fat equals flavor. So although the texture of filet mignon might be more pleasing, it definitely registers lower on big beefy flavor than fattier cuts of meat you'll find on steakhouse menus.

In general, beef tenderloin is a cut that is widely dismissed by many chefs. "It is the most expensive cut in the entire steer and tends to have no fat, poor texture, and little flavor," Michael Symon told Thrillist.