I carry no phone
An aspiring Luddite
In a wired world.
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on the PlusPora diaspora pod. He hates cell-phones.
I like cheap cuts of meat and offal. Generally, that's where the flavour lives. More expensive cuts tend to be more about texture than taste. Although that's a gross generalization, there's a reason why the classic preparation of filet mignon is wrapped in bacon - to add some flavour. So tenderloin is not usually my favorite cut.
However, there are exceptions. Stroganoff, while it works with almost any cut, benefits from boneless and tender meat. The elements of the sauce enhance the fairly bland cut, and the silky meat works with the textures of the mushrooms and onions.
I still don't usually go out of my way to buy tenderloin. But ... there was some tenderloin in the batch of venison I acquired a few months ago. There was leftover gravy from the steak and kidney pie I made a few weeks ago. There were mushrooms and creme fraiche at the market a few days ago ...
The cut and type of meat is open to a great deal of preference. Beef tenderloin is traditional. I usually use pork, but the venison was lovely, too. Other cuts could certainly be used, but cuts which require long cooking would need to be treated differently, so 'steak' or 'chop' cuts are probably preferred. (Although, simmering the meat for a long time in the gravy, until tender, before adding the creme fraiche would also work.) Some folks even use chicken.
Broth or gravy:
A good, rich gravy is optimal for this, since it makes the whole dish come together in just a few minutes. However, a nice broth would also work. If your broth or gravy isn't thick enough, consider dusting your protein with flour before browning it. Lacking broth or gravy, up the seasoning level and use water. Wine might also be a nice way to add some more flavour.