Filet Mignon vs. Beef Tenderloin: What's the Difference?
| Filet Mignon | Beef Tenderloin | |
|---|---|---|
| What it is | An individual steak cut from the narrow end of the tenderloin muscle | The whole, long muscle that runs along the inside of the cow's spine |
| Typical size sold | 1.5-2 inch thick steaks, 6-8 oz each | Whole or center-cut roast, 4-6 lbs trimmed |
| Where it comes from on the muscle | The tapered tail end (smaller diameter, most tender) | The entire muscle: butt end, center-cut, and tail |
| Price per pound | Highest, often the priciest steak in the case | Lower per pound when bought whole, though total cost adds up |
| Best cooking method | Pan-sear then oven finish, or grill hot and fast | Roast whole at high heat, or slice into steaks first |
| Serves | One person per steak | 6-8 people from a whole roast |
Verdict
Buy filet mignon when you want individually portioned, restaurant-style steaks with zero butchering work. Buy a whole beef tenderloin when you're feeding a crowd, want to save money per pound despite the higher total cost, or plan to cut your own steaks and use the trimmings for something else.
Filet Mignon Is a Cut From the Tenderloin, Not a Separate Muscle
Filet mignon is French for "dainty fillet," and it refers specifically to steaks cut from the tenderloin, usually from the narrower tail end where the muscle is most uniform and tender. A butcher takes one long tenderloin and slices it crosswise into individual steaks, and those steaks are what get sold and menued as filet mignon. There's no separate animal part called filet mignon; it's a portioning decision, not a different cut.
Beef Tenderloin Is the Whole Muscle
The tenderloin sits underneath the ribs and short loin, tucked against the spine, and it does almost no work as the animal moves, which is why it stays so tender. A whole tenderloin runs 4-6 lbs after trimming away the fat cap and silverskin, and it tapers from a thick "butt" end down to a thin tail. Butchers and home cooks either roast it whole or portion it into steaks, and the steaks from the tail end are the ones labeled filet mignon.
Chateaubriand and Tournedos Are Also Tenderloin Cuts
The center-cut section of the tenderloin, thicker and more even than the tail, is often sold as chateaubriand and roasted whole for two or more people. Tournedos are smaller steaks cut from the same center section, similar to filet mignon but from a slightly different spot on the muscle. All of these terms describe where on the tenderloin the meat came from, not a different animal part.
Why Buying Whole Saves Money
A whole untrimmed tenderloin (sometimes called a PSMO, peeled and side muscle on) costs significantly less per pound than pre-cut filet mignon steaks, because the butcher hasn't done the trimming and portioning labor. Trimming it yourself yields the roast or steaks plus the side muscle (chain) and trimmings, which work well in stir-fries, beef tips, or ground beef, so very little goes to waste.
FAQ
Is filet mignon more tender than a tenderloin roast?
They're equally tender since they're the same muscle; filet mignon just comes from the tail end, which is slightly smaller in diameter and cooks a bit faster than a center-cut roast.
Why is filet mignon so much more expensive per pound than a whole tenderloin?
You're paying for the butcher's labor to trim, portion, and package individual steaks, plus the convenience of not having to deal with the fat cap, silverskin, and side muscle yourself.
Can I cut my own filet mignon steaks from a whole tenderloin?
Yes, trim off the fat cap and silverskin, remove the thin tail section and side muscle, then slice the remaining muscle into steaks 1.5 to 2 inches thick.
What's the best way to cook a whole beef tenderloin versus filet mignon steaks?
Roast a whole tenderloin at 425°F for 35-45 minutes to medium-rare, while filet mignon steaks are better pan-seared 2-3 minutes per side and finished in a 400°F oven for 6-8 minutes.
Does filet mignon have a lot of beef flavor?
Less than fattier cuts like ribeye, since the tenderloin has very little marbling; it's prized for texture and tenderness more than intense beefy flavor, which is why it's often served with a sauce or compound butter.