An Introduction to Premium Steak Cuts

Buttery soft and incredibly tender, nothing says “special occasion” like a tenderloin or filet mignon steak. Whether you’re dining at a restaurant or trying to choose the perfect steak at the store, these are both expensive pieces of meat — but they’re not the same cut, even though they do both come from the same part of the animal.

The Tenderloin: A Versatile Cut

The term beef tenderloin refers to the entire tenderloin muscle, which can be up to 24 inches long. This muscle runs from the loin primal section to the sirloin primal of the cow. It can be used whole or in parts for roasting, or it can be cut into smaller steaks. Fun fact: you get a portion of tenderloin on one side of T-bone or porterhouse steaks, with a strip steak on the other side of the bone.

The tenderloin is shaped rather like a dagger, narrower towards the front of the animal and getting wider towards the back. The narrower front end is actually where filet mignon steaks are cut from.

Filet Mignon: The Perfect Single Serving Steak

Filet mignon steaks are just a part of the tenderloin, and you don’t get many per cow—only about 12. These steaks are smaller than many other cuts, typically measuring between one-and-a-half and two-and-a-half inches in diameter and weighing between four and eight ounces.

Its leanness makes filet mignon less suited for grilling compared to other steaks. Instead, it benefits from a careful cooking approach in a skillet at medium-hot temperature. Flip the steak frequently to get a good crust and baste it in plenty of butter towards the end to add extra richness. It’s best served rare to medium-rare.

Maximizing Your Steak Experience

The full tenderloin can weigh four to five pounds, feeding eight to 12 people. It’s cheaper to buy it untrimmed and then trim and tie it yourself, but you can get your butcher to do it. Folding and tying the thin, pointy front end piece helps it cook more evenly. Roast the beef at high heat or at a lower temperature for longer before finishing it off in a hot skillet.

As well as the filet mignon, the tenderloin includes the chateaubriand, cut from the center, perfect for beef Wellington. The rear, thicker part of the tenderloin is called the butt tender. For an affordable alternative to filet mignon that’s great for grilling, consider the petite tender cut.