Sirloin and filet are two cuts of meat that are both tender and interestingly different. The top sirloin is something I like for its stronger beefy taste with a tougher texture than filet. On the other hand, the filet tastes more delicate with a butter-like tenderness that melts with a touch.
As an experienced cook, I’ve learned to tell the differences between these two steak cuts. So, in this article, I will explain the important distinction between sirloin and filet in detail.
Differences | Sirloin | Fillet |
Location | Located at the cow’s hindquarters | Located at the upper end of the tenderloin muscle |
Fat Content | Moderate fat content | Higher fat content |
Texture | Firmer texture | More tender texture |
Cost | $11 per pound | $20 per pound |
Flavor | Beefy and robust | Subtle and delicate |
Cooking Methods | Suitable for most cooking method | Suitable for most cooking methods |
The sirloin is in the upper hindquarter, just in front of the round. It is a flavorful and moderately tender steak cut that is excellent for grilling and roasting.
On the other hand, the filet mignon is a small, lean, and tender meat that runs along the animal’s spine. The tenderloin is among the priciest beef cuts because of its tenderness and flavor.
When cooked, this is a delicious and tender beef cut that feels firmer than the filet. The top of the sirloin can be a bit chewy if you overcook it. However, when you cook it at medium or medium rare, top sirloin steaks have a tender mouthfeel.
In comparison, filet mignon has a very soft and delicate texture and is known for its delicious tenderness. This meat is more tender than sirloin, making it a better choice for people who prefer the most tender meat cut.
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Per 100-gram | Top Sirloin | Filet Mignon |
Calories | 243 | 267 |
Total Fat | 14g | 17g |
Saturated Fat | 5.6g | 6.7g |
Cholesterol | 92 mg | 97 mg |
Protein | 27g | 26g |
As you can see from above, sirloin steaks and filet mignon contain similar nutrients, with the filet mignon having higher fat content than sirloin.
Sirloin and fillet are good sources of protein, vitamins, and minerals. These pieces of meat are also a good source of iron, which is an essential nutrient that carries oxygen from the lungs to the rest of the body.
Ultimately, the specific nutritional differences between the two cuts will depend on the cut of meat and the animal used. It is a good idea to check the nutrition label or ask your butcher or supplier for more information about the cut of beef you’re interested in.
This is a leaner cut of beef compared to filet mignon, which is higher in cholesterol. The top sirloin has a moderate amount of fat, with the fat varying depending on the cut and the animal.
On the other hand, fillet steaks are cut from a region that gets minimal exercise. As a result, there are more fat deposits on this piece of meat.
I recommend the sirloin steak if you are a steak enthusiast looking for a flavorful cut of beef with lesser fat content. The fillet may be tenderer than sirloin, however, the cholesterol and fat levels are higher.
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Filet mignon is more expensive than sirloin because it is a more tender beef cut. For example, filet mignon (from the Wagyu beef) is among the most expensive beef cuts. One of the reasons for this is its tenderness and flavor.
The price of filet mignon and sirloin steaks can vary depending on the specific cut and animal, as well as other factors such as the grade of the meat and the location where it is sold.
Sirloin has a more robust and beefier taste than filet mignon, which has a fine flavor.
It is a moderately tender meat cut that has a robust, beefy flavor. The flavor of sirloin can vary depending on the specific cut and the specific animal. The grade of the meat and the cooking method used can also affect its taste.
Cooked filet mignon has a more delicate and subtle flavor compared to sirloin and is known for its buttery tenderness. The flavor of filet mignon can also vary depending on the specific cut, the animal used, the meat grade, and the cooking method.
Both lean cuts are well-suited for grilling and roasting and can be cooked using these methods to achieve different levels of tenderness and flavor.
Sirloin is well-suited for grilling and roasting. You can grill it over medium-high heat to create a flavorful sear on the outside while maintaining a juicy and tender interior.
I also love roasting my sirloin in the oven to achieve a more evenly cooked and tender texture. Sirloin can be braised, which involves cooking the meat in a liquid over low heat for an extended period to achieve tender and mouth-watering results. I also enjoy pan-fried sirloin and it tastes delicious as a casual weeknight meal.
When cooking your lean steak cuts, marinate it with olive oil, and sprinkle some salt and pepper to improve its taste. Roast it until it’s medium-rare before leaving it to rest for 5 minutes.
The minimum internal temperature for medium-rare steak should be around 130 degrees Fahrenheit. You can also allow it to be done above medium rare before allowing it to rest. You can add more flavor and cook for an extra 2 minutes.
Grilling and roasting are equally suitable for cooking filet mignon and is often served in thin slices or medallions.
You can grill it over medium high heat to create a flavorful sear on the outside while retaining its juicy interior. Just like I roast sirloins, you can roast it in the oven to achieve a more evenly-cooked and tender texture.
I recommend filet mignon if you prefer a very tender steak cut and want to avoid any risk of it becoming tough or chewy.
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It is a cut of beef from the loin primal of the animal and can produce different tasty cuts including:
In general, this is a versatile cut of beef that can be used in a variety of dishes, such as sirloin steaks. The specific type of sirloin you choose will depend on your personal preference and the desired use for the steak.
This is a tender cut from the tinier end of the tenderloin.
Filet is a French word for “thick slice.” This beef cut is known for its tenderness and is classified among the costliest beef cuts due to its soaring demand and low availability.
You may often hear people calling this cut of meat tenderloin steak. This should not confuse you. Any part of the tenderloin can be referred to as tenderloin steak. However, the filet is distinct.
Filet mignon is a common dish made with this cut of beef. It is typically grilled or roasted and served in thin slices or medallions. Filet mignon is a good choice for those who prefer a tender steak cut and want to avoid the risk of it becoming tough or chewy.
Yes, filet (also known as filet mignon) is generally tenderer than sirloin.
As I noted in the previous section, a filet is a small, lean, and very tender cut of beef that comes from the end of the tenderloin muscle, which is a long muscle that runs along the cow’s spine. This cut of meat has a very tender and soft texture.
On the flip side, it is a juicy and tender cut from the upper hindquarter of the steer. It has a firmer texture than the filet.
Moreover, sirloin can be a bit chewy if overcooked. In general, a filet is more tender compared to sirloin, which is moderately tender.
Sirloin has a beefier flavor than filet mignon, known for its delicate flavor. It is also a leaner cut of beef compared to filet mignon, with a moderate fat content. Filet mignon is a very lean cut of beef with low fat.
Sirloin has a firmer and more structured texture than filet mignon, which has a very soft and delicate texture. The choice between the two will depend on personal preference and the desired flavor profile and the level of tenderness in the finished dish.
