Don't be shy, this is a really good question.
Take a look at this photo of a whole tenderloin, compliments of Australia Produce.
Notice that it's shaped like an elongated cone - starts big at one end and tapers almost to a point. And the big end has this, well, flap thingy thing.
Now look at how Filet Mignon aka tenderloin steaks are typically cut.
That's right, to get the pretty round steaks we're used to seeing in fine dining establishments the rancher can lose as much as 50% of this meat - the tenderloin tips and that flap - to trim!
Trim usually ends up in hamburger meat, which we expect to be really inexpensive.
A talented, conscientious artisan butcher can salvage the two ends by making tenderloin tips or bacon-wrapped Filet Mignon.
If you want unbelievably tender meat for a beef bourguignon or stew, or love the idea of combining bacon and steak together, look for tenderloin tips and bacon-wrapped filet mignon / tenderloin steaks from top quality farms and ranches.
They're not only inexpensive, when they come from artisan beef ranchers, they taste amazing. Plus, buying them helps artisan beef producers stay in business.