Beef Tenderloin vs. Filet Mignon | Aspen Ridge (2024)

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Beef Tenderloin vs. Filet Mignon | Aspen Ridge? ›

Filet Mignon is part of the Tenderloin, which is why some see Tenderloin and Filet Mignon as one in the same. Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal.

When it comes to filet mignon vs tenderloin, filet mignon is usually the more tender steak cut. Still, both cuts are incredibly tender. Beef tenderloin can be just about as tender as filet mignon if cooked slowly in low heat to medium rare.

Beef tenderloin is where you'll find filet mignon. But because filet mignon is just a portion of the full tenderloin, it's more expensive per pound than the beef tenderloin itself. However, that doesn't make the beef tenderloin a cheap piece of meat.

There isn't really anything that fits the bill as a perfect substitute as tenderloin is both very tender and very mildly flavored. But there are some good options. I often recommend sirloin filet as an option as it looks similar and has similar leanness; but you sacrifice some tenderness (but pick up bigger flavor).

The name filet mignon is French. Filet comes from the French word for a strip or thread and is now used in English to refer to steak. Mignon is the French for cute, pretty, or small. The words came together to mean a small cut of tender steak.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

It has a reputation as an expensive cut reserved for the fanciest of occasions. One trick we use to make this luxurious cut more affordable is to purchase a whole tenderloin roast and cut it into steaks. It's easy to do and is a satisfying way to hone your home butcher skills.

That said, many people describe the taste as being delicately beefy, juicy, and slightly sweet. A very popular choice for steak lovers, filet mignon is considered to be the best cut of steak available thanks to this combination of tenderness and buttery flavor.

Prime. U.S. Prime is the highest quality available and makes up only 2 to 3% of the available beef on the market. This generally is sold to high-quality hotels and restaurants and is the most expensive, if you are purchasing for personal use.

These two steaks may come from the same general area on a cow, but they're cut from two different groups of muscle. The Filet Mignon comes from the tenderloin, which is the most tender meat on any cow. A New York Strip Steak is cut from the strip loin, offering nearly as much tenderness and a slightly denser texture.

What cut is a poor man's filet mignon? ›

The proper name is 'Tares Major'. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet.

Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”

Filet mignon is often the more tender steak cut when compared to tenderloin. However, the tenderness of both cuts is remarkable. If cooked at low heat to medium rare, beef tenderloin can be almost as soft as filet mignon.

Filet Mignon steaks are cut from the beef tenderloin, which comes from the middle of the steer's back. This muscle spans into two beef primal cuts, the short loin and sirloin. It starts just past the last rib of the steer and ends in the sirloin right before the rear leg.

Cut from the beef shoulder or chuck, the teres major steak is quite tender and is very similar in texture and flavor profile to a beef tenderloin. Whether it is cut and grilled, sauteed, roasted, or utilized in most any other cooking application, the teres major performs exceptionally well without breaking the bank.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Filet is expensive because it's limited in quantity (each cow only has two tenderloins) and because it's so consistently tender and delicious. You're paying for the quality of the beef as well as the unforgettable experience that comes with eating such a superior steak.

Unlike other cuts of beef that contain more fat, tenderloin is relatively low in fat and lacks connective tissue. As a result, it's incredibly tender and has a buttery texture that practically melts in your mouth.

Tenderloin, Boneless | Lean

A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks.