Are you looking for a luxurious and flavorful beef cut? If so, then look no further than Beef Tenderloin vs Filet Mignon. While these two cuts almost sound the same, they offer different textures and flavors that will make any meal enhanced!
Whether you are planning on cooking a classic steak dinner at home or making something special for restaurant-style dining, understanding the differences between these two cuts is key to choosing the right one for your specific meal needs. So what makes Beef Tenderloin and Filet Mignon stand apart?
In this blog post, we’ll compare both of these excellent cuts – their flavor, texture, cost, and cooking styles… – in order to help you make an informed decision when deciding which one would be best for your next meal!
What Is Beef Tenderloin?
Beef Tenderloin (also known as Chateaubriand or Fillet) is cut from the loin area of the cow, located near its back. This part of the cow has very little fat and connective tissues, which gives it a soft texture and mild flavor. It’s also one of the leanest and most tender cuts of beef.
Beef Tenderloin is usually sold as a whole roast, though you can also buy it in individual steaks or pieces. It’s ideal for roasting or grilling, and is often served with sauces like béarnaise or hollandaise.
What Is Filet Mignon?
Filet Mignon is cut from the center of the tenderloin, which is located just behind the ribs. It’s one of the most tender cuts of beef available and has a rich flavor that comes from its intense marbling (layers of fat).
Filet Mignon is often sold as individual steaks, though it can also be found in medallions or tied roasts. It’s best suited for fast cooking methods like grilling and broiling, but you can also pan-sear it or cook it on a flat top. It’s traditionally served with buttery sauces like Béarnaise, Bearnaise and Bordelaise.
Differences Between Beef Tenderloin vs Filet Mignon?
Is filet mignon the same as beef tenderloin? While they are similar, there are some key differences between these two cuts of beef.
1-Beef Cut:
Beef cuts can be confusing, especially the tenderloin and the filet mignon. It’s easy to see why they’re easily confused; they originate from the same muscle of the animal!
The tenderloin is actually a long muscle that stretches from the sirloin to the loin, with three parts such as tail, centre-cut, and butt. Usually you’ll buy it as an entire piece of meat.
On the other hand, Filet Mignon comes from within this same tenderloin—usually just the short tail portion or loin end. It’s sold in round shapes and makes a great steak.
2-Type of Meat:
When I’m looking for a lean and tender beef cut, the Tenderloin is my go-to. No bone and minimal marbled fat means this cut of meat is incredibly easy to prepare while still delivering the most succulent texture.
Filet Mignon has taken the spotlight in recent years as it is considered even more tender than the rest of the Tenderloin, boasting a mild flavor that pleases many.
It continues to be my favorite type of meat for any occasion because of its simple preparation and flavor profile – you can’t go wrong when buying and cooking with Tenderloin.
3-The Size:
The size of the Tenderloin is larger than that of the Filet Mignon, making it ideal for large roasts. With a total weight of about 5 to 8 pounds (2.27 to 3.63 kg), the cut is usually enough to serve 6 or more people in one sitting.
The Filet Mignon, on the other hand, is sold as steaks and fillets. These are usually pre-portioned and weigh around 2 to 4 ounces (57g to 113g). So if you’re looking for individual servings, then Filet Mignon may be your preferred choice.
4-Cooking Method:
Cooking tenderloin is easy and fast with the right technique. The roasting process requires you to put the cut on a roasting rack within a 425-degree oven.
Cooking this way ensures that the inside is medium-rare at 135 °F when its done. For those who prefer slow and low roasting, then you can broil after to give it more flavor.
Filet mignon, being low fat and boneless, tends to cook more quickly than other cuts of meats which makes it much easier to work with.
To do this, you can sear it in an oven-safe skillet or pan-fry in a skillet over high heat taking three minutes per side. Either method will ensure your meal is sure to please!
5-Cooking Time:
Cooking time can be a deciding factor when it comes to buying beef cuts, specifically between tenderloin and Filet Mignon.
Tenderloin is usually a larger chunk of meat which requires more cooking time as compared to the smaller medallions. Tenderloin will take around 40 minutes to cook. This can vary though depending on the size of your cut and the way you’ve chosen to cook it.
Filet Mignon is much quicker, needing only 7-10 minutes in a hot skillet or oven-safe pan. It’s important not to overcook this cut as it will become dry and tough. Filet Mignon is cut in smaller pieces, meaning that cooking time can be drastically reduced and it might even be easier to manage during cooking due its small size.
6-Texture:
The texture of the beef is perhaps one of the most important factors when choosing between tenderloin and Filet Mignon.
Tenderloin has a more chewy yet still tender texture. It is firm enough to hold up to cooking but juicy enough for your guests to enjoy.
Filet mignon, on the other hand, is considered to be the most tender and buttery cut of beef. This is why it’s often referred to as “the king of steaks”. It’s incredibly juicy, melts in your mouth and needs little more than a sprinkle of seasoning for flavor.
7-Serving:
The large size of the tenderloin makes it an ideal cut for family gatherings and big events. It can be served as a roast or cut into individual steaks and grilled or pan-seared.
Filet Mignon is best served in small portions, making it a great meal to serve at fine dining establishments or for an intimate dinner for two. It’s most often served as a steak, but can also be used to make burgers or sandwiches.
8-Appearance:
The appearance of the cut you choose is also important. Tenderloin is usually sold in long, cylindrical pieces and has a noticeably darker color than other cuts of beef. It’s often covered in fat on one side which helps give it additional flavor when cooking.
Filet Mignon has a much lighter color, similar to that of other leaner cuts. It’s usually sold as individual medallions or steaks which are usually an inch or two thick.
9-Price:
When it comes to the overall cost, tenderloin is a much more budget-friendly option. Prices for this cut can range between $10 – $20 per pound, depending on the quality and size of your roast.
Filet Mignon tends to be pricier with prices usually ranging between $25 – $50 per pound. This is due to its popularity and higher-end appeal, so it’s important to factor in this cost when choosing your cut of beef. It’s not surprising to find the Filet Mignon as the higher priced dish on the restaurant menu.
Though both cuts are not the preferred choice of many chefs, the high expense must provide the customer with something; the taste of deliciously cooked beef? The ambiance of the restaurant?
10-Presentation:
The presentation of the beef is another important factor to consider when choosing between tenderloin and Filet Mignon.
Tenderloin has a much more rustic appearance that can work well with a variety of dishes and settings. It’s often served as a roast or cut into individual steaks with vegetables or sauces.
Tenderloin makes up some of the most succulent dishes. Whether it’s cooked as a whole before slicing into medallions or divided into smaller parts and cooked under the guise of round steaks, the end result is always delicious.
For added kick, it is often wrapped tightly with bacon – adding both more flavor and welcome extra fat. Dining experiences become elevated when one opts to cook with Tenderloin.
Filet Mignon, on the other hand, is much more refined and tends to be served as single medallions or steaks. It often comes with sides such as mashed potatoes or vegetables for a complete meal.
11-Butchery Style:
When it comes to butchery style, tenderloin is usually cut into thick steaks and then trimmed into a more uniform size. This method of preparation ensures that the beef is cooked evenly throughout and allows for more control when cooking.
Filet Mignon is often sold as individual medallions or steaks which are usually 1-2 inches thick. This requires little preparation and allows for faster cooking times.
For example, in France it is cut into multiple sections including the filet mignon at the front, châteaubriand in the middle, and biftk at the end. Contrastingly, when discussing American-style butchery the entire tenderloin muscle is sliced into various cuts like porterhouse steaks and châteaubriand in addition to filet mignon.
12-Nutrition:
-Equal in Calories:
Both cuts of beef are roughly equal in terms of calories with tenderloin containing around 175 kcal per 3 ounce serving, and filet mignon coming in at 185 kcal.
-Carbohydrates and Fiber:
Tenderloin does contain slightly more carbohydrates than Filet Mignon, with 0.4 grams versus 0.2 grams per 3 ounce serving. It also contains a small amount of dietary fiber at 0.3 grams compared to Filet’s 0.1 gram.
-Protein:
Both cuts are excellent sources of protein, with tenderloin containing 26.2 grams per 3 ounces and filet mignon having 30.3 grams.
-Weighing Fat and Cholesterol:
Tenderloin does contain more fat than filet mignon, with 11.4 grams per 3 ounce serving compared to 9.3 grams for the same size portion of Filet Mignon. However, both are still very low in fat overall and provide little cholesterol content with tenderloin having 55 mg and Filet Mignon containing a slightly higher 63 mg per 3 ounce serving.
-Comparing Vitamins and Minerals:
Both cuts of beef are excellent sources of iron, zinc, and B vitamins. Tenderloin does contain more Vitamin B6 than Filet Mignon with 1.3 mg per 3 ounce serving compared to 0.8 mg for the same size portion of Filet Mignon.
Similarities between Beef Tenderloin vs Filet Mignon
Both Beef Tenderloin and Filet Mignon are lean, tender cuts of beef that come from the same part of the cow. They both have a mild flavor that can be intensified with sauces or marinades, and they’re both well suited for fast cooking methods like grilling, broiling, pan-searing and flat top cooking.
Comparison Video
Comparison Table (Tenderloin vs Filet Mignon)
| Basic Terms | Tenderloin | Filet Mignon |
| Part of Cut | It is a beef cut with lean muscles only | It is a beef cut without bones and lacks great flavors |
| Type of Meat Cut | Whole muscle cut | Tapering muscles of tenderloin |
| Cooking and Serving | Can either be cooked as one piece or cut into smaller pieces | Wrapped into bacon to add flavors and put fat at the edges |
| Choice | Ideal for tenderloin steak-lovers. Can be enjoyed by a group of people | An individual can enjoy chunks of filet mignon |
| Price | Inexpensive | Quite expensive |
FAQs About Beef Tenderloin vs Filet Mignon
Which is Better Tenderloin or Filet Mignon?
The answer to this question really depends on the individual’s preference. Both cuts of beef are tender but Tenderloin is slightly more flavorful while Filet Mignon is leaner and sometimes considered to be more luxurious.
What is so Special about Filet Mignon?
Filet Mignon is considered to be a very tender and flavorful cut of beef due to its position in the cow near the center-line. It’s also quite lean, making it well suited for quick cooking methods like grilling and broiling. Additionally, Filet Mignon has become associated with luxury dining due to its popularity in upscale restaurants.
Is Filet Mignon Overrated?
It’s hard to say if Filet Mignon is overrated or not. It certainly has its fans and detractors, but there is no denying that it’s a very popular cut of beef in the culinary world and is considered to be one of the most luxurious cuts available on the market today. Ultimately, whether or not it’s overrated depends on the individual’s tastes and preferences.
Is Filet Mignon Healthy?
Yes, Filet Mignon is a very healthy cut of beef. It’s a good source of protein, iron, zinc and B vitamins while being low in fat and cholesterol. Additionally, it’s relatively low in calories making it a great choice for those looking to watch their weight.
Which is Healthier Filet Mignon or Sirloin?
Both Filet Mignon and Sirloin are considered to be healthy cuts of beef, but Filet Mignon is slightly healthier due to its lower fat content. Additionally, Filet Mignon is richer in some vitamins and minerals than Sirloin. However, it’s important to remember that both cuts have their benefits and it ultimately comes down to individual preference.
What is the difference between beef tenderloin and filet mignon?
The main difference between beef tenderloin and filet mignon is that tenderloin has more fat, cholesterol, carbohydrates and dietary fiber than filet mignon. Additionally, Filet Mignon contains more protein than Tenderloin per equal serving size. Both cuts of steak are considered to be very lean and have similar levels of vitamins and minerals. Ultimately, it comes down to individual preference as to which cut is better.
Where can I buy beef tenderloin and filet mignon?
Beef tenderloin and filet mignon are both widely available in supermarkets and butcher shops. They can also be purchased online through specialty meat retailers. The prices will vary depending on the quality of the cut, but they typically range from moderate to expensive.
However, the higher quality cuts will be worth the extra money due to their superior flavor and tenderness.
Is tenderloin more tender than filet mignon?
Tenderloin is considered to be slightly more tender than filet mignon. This is because it has more fat, which helps keep the meat moist during cooking and makes it easier to chew.
Additionally, Tenderloin has a stronger flavor than Filet Mignon due to its higher fat content. Ultimately, it comes down to individual preference as to which is considered more tender.
What is another name for filet mignon?
Filet mignon is also known as Chateaubriand, Tournedos or Filet de Boeuf. All of these terms refer to the same cut of beef, which is taken from the center-line of the tenderloin. It’s a very popular cut in high-end restaurants and is often served as the centerpiece of a meal.
What else is beef tenderloin called?
Beef tenderloin is also known as Chateaubriand, Filet de Boeuf or Tournedos. All of these terms refer to the same cut of beef which is taken from the center-line of the tenderloin. It’s a popular cut in high-end restaurants and is often served as the centerpiece of a meal.
Conclusion:
In conclusion, both Beef Tenderloin vs Filet Mignon are excellent cuts of beef that offer tenderness, flavor, and nutrition. Tenderloin is slightly more flavorful while Filet Mignon is leaner and more luxurious.
Ultimately, it comes down to the individual’s taste preference as both cuts of beef offer a variety of benefits. When it comes to health, both are good sources of protein, iron, zinc and B vitamins while being low in fat and cholesterol. So regardless which cut you prefer, they’re both good choices for your next steak dinner.
As a chef, Tad Johnson has always been fascinated by the way food can bring people together. He loves to experiment with new flavors and techniques in the kitchen, and he takes great pride in serving up delicious dishes that his guests will love.
Tad’s culinary career began at a young age when he started working in his family’s restaurant. He quickly fell in love with the art of cooking, and he knew that this was what he wanted to do for the rest of his life. Since then, Tad has worked at some of the most prestigious restaurants in the country, and he is now considered one of the top chefs in the industry.
When he’s not cooking in the kitchen, Tad enjoys spending time with his wife and two young children. He also likes to stay active by playing basketball and hiking outdoors.