Tenderloin vs. Filet Mignon

Beef tenderloin and filet mignon are some of the most tender and delicious cuts of meat available, perfect for any special occasion. So, when you have to choose between these two cuts of meat, what are the deciding factors? Here are some important facts to consider when choosing a winner in the Tenderloin vs. Filet Mignon throw down.

🥩 What is a Beef Tenderloin?

The cut called beef tenderloin is a very long muscle called the psoas major, which runs from just below the ribs to the hip, and is near the spine at its point of origin. This muscle is isolated by kidney fat and isn’t really used much by the animal. Fine-grained meat and lean, the tenderloin wows guests because of the perfectly consistent and extremely fine texture. The entire tenderloin includes the part of a Porterhouse Steak and the Filet Mignon, both of which are considered the best possible meat of the cow.

While lacking intensity of flavor like you’d find in a ribeye, the beef tenderloin is the most tender cut of beef available. Cook a beef tenderloin whole, or divide it into the steaks mentioned above or smaller roasts.

The big question to figure out is: is beef tenderloin filet mignon?

🍖 What is a Filet Mignon?

A small part of the tenderloin, the Filet Mignon, is a portion of the beef tenderloin from the short loin area. This cut of beef is thick, small and round, often up to two inches thick and weighing only 6-8 ounces. Because this muscle is very rarely used, it is the most tender cut of beef and has a melt-in-your-mouth buttery texture. When a tenderloin is cut into T-bone steaks instead, the filet is part of the T-bone.

Filet means “strip.” Mignon is French for “dainty.” Each cow only has a very small cut of filet mignon, so it is relatively rare and more expensive than other cuts. It’s considered high-end or upscale.

Where a Filet Mignon falls short is in the flavor department. The little-used muscle has very little fat or connective tissue. Restaurants will often serve the meat with gravy, aus jus, or some other sauce on the plate to add the missing flavor element.

🥘 Comparison of Beef Tenderloin Vs. Filet Mignon

Characteristic	Beef Tenderloin	Filet Mignon
Texture	The most tender cut of beef. A very consistent texture.	The most tender cut of beef. A very consistent texture.
Cooking Time	Depending on how much it weighs, a whole roast could take up to an hour or even more.	~3 minutes per side on high heat to desired medium rare.
Thickness	2½ feet long, 4 inches in diameter. (whole).	1½“ – 3” thick, 2 inches in diameter.
Flavor	Mild to Moderate Flavor	Mild to Moderate Flavor
Best Cooking Method	Roast or Smoke. Searing on High Heat for smaller pieces.	Cast Iron Pan Sear or Searing on High Heat.
Shape	Large cut of beef shaped like a pencil. From 4-7 pounds. Can be separated.	Small circular cut. Usually 6-8 ounces.
Other names	Chateaubriand	Eye fillet, filet
Cost	$23-32 per pound from a butcher	$20-35 per pound

🍽️ How to Choose Between Tenderloin and Filet

The taste differences between these two cuts of meat are minimal since one is cut from the other. The flavor, cost, cooking method, and texture are all the same or very close. The differences come down to size and cooking time and what kind of meat you want to serve.

Would you rather prepare a large roast, practice your butchering skills and break down the tenderloin, or purchase the smaller filet mignon steaks already cut for you? Choose between tenderloin and filet based on your plans for the meat, where size and time might be the factor.

No matter which you choose to purchase, remember that the grade of the meat matters. The USDA grades meat based on quality, and if you buy a low-grade, low-quality filet mignon or tenderloin, you will wonder what all the fuss is about. Purchase the highest quality you can afford, with prime being the highest possible grade.

🍲 How to Cook Beef Tenderloin

Roast, grill, or smoke a whole tenderloin for an unforgettable meal and beautiful presentation at the table. The roast will take up to an hour or more to cook, no matter which method you choose. Your goal is medium-rare (130º-135ºF), and just like filet mignon, you do not want to dry out the meat by overcooking it. Using an wireless meat thermometer will help you keep track of how the meat is progressing. Beef Wellington is a very traditional, fancy dish made from a whole beef tenderloin. If you are looking for a great recipe, our smoked beef tenderloin is incredible.

🔥 How to Cook Filet Mignon

Properly cooked filet mignon will seem to melt like butter in your mouth. Fast searing on high heat to medium rare (130º-135ºF) protects the inherent flavor of the meat while also preserving the gorgeous texture for you to enjoy. Overcooking the filet mignon will result in a dry and tasteless hockey puck for dinner. It needs only minutes for perfect doneness; just about three minutes per side on a hot skillet or grill.

Don’t forget to add a dipping sauce to really help this steak step into its glory. Horseradish sauce, salsa, aus jus, gravy, hollandaise, chimichurri, or even a champagne cream sauce would work perfectly.

You may wish to wrap your filet or tenderloin in bacon before you cook it to improve the flavor. In addition, don’t forget to let the meat rest for about ten minutes before serving it. This gives you time to pull together the remaining parts of the meal.

🍴 How to Serve

Serve either of these steaks with traditional side dishes, from salsa to salads and potatoes in various forms. Smoked Sweet Potatoes, Grilled Baby Potatoes with Garlic, or Roasted Garlic Mashed Potatoes are all fantastic options as a side dish.

Grilled Peach & Arugula Salad is lovely with either the tenderloin or filet. Smoked cauliflower is fun and different. Top your steak with corn and black bean salsa instead of a more traditional dipping sauce or pair with a delicate red wine such as a well-made Pinot Noir.

⏱️ How to Store Leftovers

Allow the meat to cool before wrapping and storing.

Store the leftovers in an airtight container and refrigerate it for up to three days or freeze it for up to three months. Store the steak whole or cut it into one-inch cubes, depending on how you plan to use it. Use the cubed steak pieces in stir-fry, soup, stew, or noodle dishes. Adding fresh seasoning will help amp up the flavor.

Reheat the meat very briefly in a hot skillet with butter to have steak and eggs for breakfast. A sunny-side-up egg is perfect with these steaks. Thaw whole roasts in the refrigerator overnight before reheating. Place cubed pieces of tenderloin or filet mignon directly into your pan of choice straight from the freezer.

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