Quick butchering question

[steff bugielski]

I butcher a steer last weekend and I cut it up today. Of course I really have no idea what i am doing but I do know where the tenderloin is. At least I thought so. The tenderloin from which the Filet Mignon comes from along the back bone right? So my question is what is the other tenderloin looking piece next to it.
I have the backbone split and one side I want to make steaks out of, porterhouse, Tbone and club. The other side filets. I see two pieces of meat. one bigger than the other , it is the smaller one that has me confused.

[agmantoo]

Search these charts and see if you can ID the cuts based on the location.
http://www.virtualweberbullet.com/meatcharts.html

[Caz]

The tenderloin is the muscle that runs parallel to the backbone on the inside of the carcass. The loin is the muscle on the outside of the carcass parallel to the backbone.John