{"id":11538,"date":"2023-02-08T12:47:55","date_gmt":"2023-02-08T12:47:55","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=11538"},"modified":"2023-04-25T11:27:30","modified_gmt":"2023-04-25T11:27:30","slug":"tenderloin-vs-filet-mignon","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/tenderloin-vs-filet-mignon\/","title":{"rendered":"Beef Tenderloin Vs Filet Mignon | All the Differences Explained"},"content":{"rendered":"\n

The beef tenderloin and filet mignon are from the same region in the loin primal at the cow’s hindquarters<\/strong>. But they aren’t the same. The primary difference is while the whole beef<\/a> tenderloin is a part of the beef loin<\/strong>, the filet mignon is simply a part of the tenderloin<\/strong>. That means it’s safe to say the filet mignon is a tenderloin. But all tenderloin cuts are not filet mignon.<\/p>\n\n\n\n

Also, my experience with meat tells me the beef tenderloin is beefier in taste<\/strong> than the filet mignon. Clearly, both the tenderloin and filet mignon differ in size, butchery shape, tenderness, nutritional value, cooking speed, and cooking method required. To learn more details about all these differences, keep reading. <\/p>\n\n\n

\"tenderloin<\/figure>\n\n\n

Which is Better: Tenderloin or Filet Mignon?<\/h2>\n\n\n\n

It depends on the specific quality you want in a beef cut.<\/p>\n\n\n\n

If you want meat that’s as extremely tender as butter, the filet mignon is obviously better. However, if you want a tastier cut of meat with a beefier flavor and less saturated fat, that’s the tenderloin<\/strong>. As for me, I always choose the tenderloin!<\/p>\n\n\n\n

Again, if you’re cooking for a large occasion and need more steaks at the right prices, don’t go asking for the filet mignon. It’s one of the most expensive cuts of beef<\/u><\/a>. <\/p>\n\n\n\n

The tenderloin can be used for roasts or beef wellington. It’s also a good steak for barbecue since it has less fat and causes fewer sparks on the fire, which may be caused by fat drips. So it reduces the possibility of a fire. <\/p>\n\n\n\n

Beef Tenderloin Vs Filet Mignon Side-by-side Comparison Chart<\/h2>\n\n\n

Attribute<\/strong><\/p><\/div><\/div><\/td>

Tenderloin<\/strong><\/p><\/div><\/div><\/td>

Filet Mignon<\/strong><\/p><\/div><\/div><\/td><\/tr>

Taste of the Meat<\/strong><\/p><\/div><\/div><\/td>

Mild, buttery, and beefy flavor<\/p><\/div><\/div><\/td>

Mild and buttery<\/p><\/div><\/div><\/td><\/tr>

Where It's Found<\/strong><\/p><\/div><\/div><\/td>

Inside the beef loin around the hindquarters<\/p><\/div><\/div><\/td>

Inside the tenderloin; at the triangular tip <\/p><\/div><\/div><\/td><\/tr>

Cholesterol (1oz Serving)<\/strong><\/p><\/div><\/div><\/td>

26.4 mg<\/p><\/div><\/div><\/td>

20.1 mg<\/p><\/div><\/div><\/td><\/tr>

Total Fat (1oz Serving)<\/strong><\/p><\/div><\/div><\/td>

2.5 grams<\/p><\/div><\/div><\/td>

5.7 grams<\/p><\/div><\/div><\/td><\/tr>

Cooking<\/strong><\/p><\/div><\/div><\/td>

Best cooked medium rare so it doesn't dry out<\/p><\/div><\/div><\/td>

Best cooked rare to medium rare<\/p><\/div><\/div><\/td><\/tr>

Cost Per Pound<\/strong><\/p><\/div><\/div><\/td>

$20 to $30 from the butcher<\/p><\/div><\/div><\/td>

$28 to $45 from the butcher; $65 to $120 at the steakhouse or restaurant<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n\n\n\n

Beef Tenderloin Vs Filet Mignon: The Main Differences<\/h2>\n\n\n\n

Here’s a detailed side-by-side analysis comparing the beef tenderloin and filet mignon steaks using elements like tenderness, taste, location, nutritional factor, and more:<\/p>\n\n\n\n

Where They’re Taken From?<\/h3>\n\n\n\n

The whole beef tenderloin meat is a muscle cut, shaped like a sword or snake in the beef loin<\/strong>. It’s below the sirloin, above the top sirloin, and is bordered by the round close to the butt of the cow. <\/p>\n\n\n\n

The true filet mignon steak is that portion from the entire<\/strong> tenderloin<\/strong> that runs into the short loin and tapers down at the end to form a kind of triangle. <\/p>\n\n\n\n

The tenderloin on the other hand comes from the beef loin region where you also have popular steaks like the NY strip steak, porterhouse steak, and T-bone steaks. The entire tenderloin weighs 5 to 8 pounds. You can buy it as trimmed tenderloin or untrimmed tenderloin.<\/p>\n\n\n\n

The untrimmed tenderloin usually has fat and silver skin from the sides of the cow that must be removed before it is cooked.<\/p>\n\n\n\n

Tenderness<\/h3>\n\n\n\n

The entire beef tenderloin is the region whose muscle doesn’t have any weight and does the least work in the cow. So, it’s pretty tender. However, somehow, the tip of the tenderloin, the filet mignon, is more tender<\/strong>. <\/p>\n\n\n\n

Filet mignon steaks are more tender than the rest of the tenderloin because it extends out of the sirloin (where you have most of the tenderloin) into the central part of the cow.<\/p>\n\n\n\n

When you check this diagram of the cow, you’d see the filet mignon runs into the short loin. The short loin,<\/strong> where most of the filet mignon is found, is <\/strong>more tender<\/u><\/strong><\/a> than the sirloin.<\/strong> That explains why the filet is more delicate than the beef tenderloin. <\/p>\n\n\n

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\"Diagram<\/figure><\/div>\n\n\n

Taste of the Meat<\/h3>\n\n\n\n

Beef tenderloin is a cut of boneless lean meat with a beefy taste<\/strong>. Like the filet mignon, tenderloin a bit milder and buttery<\/strong> in taste too. <\/p>\n\n\n\n

The filet mignon is also a lean cut of boneless beef, but it’s not always as flavorful<\/strong> and as lean as the beef tenderloin. Here, the leanness in the tenderloin doesn’t mean less flavor. <\/p>\n\n\n\n

The filet may have more fat but what makes the tenderloin tastier is due to its richer meat-to-fat content, which explains its beefier taste. <\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n