A beef tenderloin, known as an eye fillet in Australasia, fillet in South Africa and the UK, filet in France and Germany, is cut from the loin of beef.

Whether it's served at a romantic dinner for two or it's roasted whole as the centerpiece of a holiday dinner, beef tenderloin is the classic choice for a special and sometimes over-the-top main dish.

It's also one of the most expensive beef cuts around, so there's a lot of pressure to not mess it up. Whether you're cooking tenderloin steaks for your sweetheart or roasting the whole cut for a crowd, here are five mistakes to avoid, plus some tips, so your efforts and money are well-spent! Approx. 2Kg per pack.