Is Tenderloin the Same as Filet Mignon?

Table of Contents

1. Introduction
2. Defining the Beef Tenderloin
3. Understanding Filet Mignon
4. Anatomy and Geography: The Psoas Major
5. Texture, Flavor, and Fat Content
6. Selection Guidance: When to Choose Which?
7. Cooking Methods: Bringing Out the Best
8. Seasoning and Flavor Enhancements
9. Preparation and Professional Tips
10. Storage and Handling Basics
11. Menu Pairing and Serving Ideas
12. The Land and Sea Delivery Commitment
13. Conclusion
14. FAQ

Introduction

Imagine you are preparing for an elegant dinner party. You have selected the finest wine, polished the silver, and curated a playlist that sets the perfect mood. Now, you stand at the butcher’s counter, faced with a choice that often puzzles even the most seasoned home cooks: Should you purchase a whole beef tenderloin or a set of perfectly portioned filet mignons? You might find yourself asking, is tenderloin the same as filet mignon? While these two names are frequently used interchangeably on restaurant menus and in recipes, they are not quite identical. Understanding the nuance between the two is the secret to transforming a good meal into an extraordinary culinary experience.

At Land and Sea Delivery, we believe that culinary excellence begins with a deep connection to your ingredients. Whether you are a professional chef or a passionate home cook, knowing the anatomy of your beef allows you to make informed decisions that impact flavor, texture, and presentation. The beef tenderloin is the source of some of the most luxurious cuts of meat available, but how it is handled, sliced, and cooked makes all the difference.

The purpose of this post is to demystify these premium cuts. By the end of this article, you will understand the anatomical relationship between the tenderloin and the filet mignon, how to select the right cut for your specific needs, and the best techniques for preparing them to perfection. We will cover everything from the "psoas major" muscle to the differences in fat content, flavor profiles, and the best ways to utilize our Beef Collection to elevate your next meal.

Through this exploration, you will gain the confidence to shop our Shop for the highest quality proteins and take advantage of our convenient Home Delivery service to bring world-class ingredients straight to your kitchen. Let’s dive into the details and settle the debate once and for all: is tenderloin the same as filet mignon?

Defining the Beef Tenderloin

To understand the relationship between these two terms, we must first look at the whole picture. The beef tenderloin is an entire sub-primal cut of meat. It is a long, oblong muscle—scientifically known as the psoas major—that sits deep within the loin of the cattle. Because this muscle is located beneath the ribs and next to the backbone, it does very little "work" during the animal's life.

In the world of butchery, the amount of work a muscle performs is inversely proportional to its tenderness. Muscles like the shoulder or the leg are constantly in motion, leading to more connective tissue and a tougher texture. The tenderloin, being a non-weight-bearing muscle, remains incredibly soft and lean. This is why it is consistently ranked as the most tender part of the animal.

The Shape and Composition of the Tenderloin

A whole beef tenderloin typically weighs between four and seven pounds and has a distinct tapered shape. It consists of three main parts:

1. The Head (Butt): The thickest end of the muscle, often used for roasting or cut into large steaks.
2. The Center (Heart): The most uniform part of the muscle, which provides the most consistent steaks.
3. The Tail: The thin, narrow end that is often tucked under or used for stir-fry and tips.

When you purchase a whole tenderloin from our Beef Collection, you are essentially getting a versatile canvas. You can roast it whole for a holiday centerpiece or break it down into various smaller cuts, including the famed filet mignon.

Why It Is Highly Prized

The scarcity of the tenderloin adds to its prestige. A single animal provides only two tenderloins, representing a very small percentage of the total weight. Its lean nature and buttery texture make it a favorite for those who prefer a "melt-in-your-mouth" experience over the heavy marbling found in a Boneless Ribeye (Prime, 16 oz).

Summary: The beef tenderloin is the entire muscle from which various steaks are cut. It is characterized by its extreme tenderness and lean profile.

Understanding Filet Mignon

So, if the tenderloin is the whole muscle, what exactly is the filet mignon? The term "filet mignon" is French, literally translating to "dainty filet" or "cute filet." In the strictest culinary sense, the filet mignon refers specifically to the steaks cut from the smaller, tapered end of the tenderloin.

However, in modern American butchery and dining, the term "filet mignon" has evolved to describe any steak cut from the tenderloin muscle. When you see a Filet Mignon (8 oz) on a menu, you are looking at a cross-section of the tenderloin that has been trimmed of excess fat and connective tissue (silver skin) to create a neat, circular medallion.

The Characteristics of Filet Mignon

The filet mignon is celebrated for its texture above all else. It is so tender that it can often be cut with a butter knife. Because it is so lean, it has a milder, more delicate beef flavor compared to the robust, earthy taste of an Outside Skirt Steak (8 oz).

Because of its mild flavor, the filet mignon is an excellent candidate for various culinary enhancements. It pairs beautifully with rich sauces like béarnaise, peppercorn cream, or a red wine reduction. It is also the star of "Surf and Turf" combinations, where its buttery texture complements the sweetness of fresh seafood.

Variations of the Filet

While the standard filet is boneless, some enthusiasts prefer the added depth of a bone-in cut. The Bone-In Filet Mignon (14 oz) offers a slightly different experience, as the bone can help conduct heat and impart a subtle richness to the meat during the cooking process.

Summary: Filet mignon is a specific steak cut from the tenderloin. While the names are often used interchangeably, the filet is the individual portion, whereas the tenderloin is the source muscle.

Anatomy and Geography: The Psoas Major

To truly answer "is tenderloin the same as filet mignon," we have to look at the anatomy of the steer. The tenderloin (psoas major) runs through the midsection of the animal, but it doesn't stand alone. It is part of the "Loin" primal, which also contains the strip loin.

The Porterhouse Connection

One of the best ways to visualize the relationship between these cuts is by looking at a 36 Ounce Porterhouse. A Porterhouse is essentially two steaks in one, separated by a T-shaped bone. On one side of the bone is the New York Strip, and on the other side is a large section of the tenderloin.

If the tenderloin portion of that steak is at least 1.25 inches wide, it is classified as a Porterhouse. If it is smaller, it is generally called a T-bone. This illustrates that the "filet" is simply a portion of the tenderloin muscle that has been isolated from the rest of the loin.

The Silver Skin and the Chain

A whole tenderloin comes with two things that must be addressed before it becomes a "filet mignon":

• Silver Skin: A tough, white connective tissue that does not break down during cooking. It must be carefully removed with a sharp knife.
• The Chain: A thin, fatty strip of meat that runs along the side of the tenderloin. While not suitable for a premium steak, it is incredibly flavorful and can be used for stews or ground beef.

When you order from our Shop, our expert butchers handle much of this preparation for you, ensuring that our Filet Mignon (10 oz) portions are ready for the pan or grill.

Summary: The tenderloin is a sub-primal muscle within the loin. The filet mignon is the result of trimming and portioning that muscle into steaks, often removing the silver skin and "chain" in the process.

Texture, Flavor, and Fat Content

The primary reason why people gravitate toward the tenderloin is the mouthfeel. In the world of premium meats, the tenderloin represents the pinnacle of elegance.

The Leanest Premium Cut

Unlike a Bone-In Ribeye (22 oz), which is famous for its heavy marbling and large pockets of intramuscular fat, the tenderloin is remarkably lean. This makes it a popular choice for those who want a high-end steak experience without the heavy richness of a ribeye.

Understanding the Flavor Profile

Because fat carries a lot of the "beefy" flavor we associate with steak, a tenderloin or filet mignon has a more subtle profile. It is clean, refined, and buttery. This is why many chefs choose to wrap a filet mignon in bacon or serve it with a compound butter—the added fat enhances the natural tenderness of the meat.

If you are looking for a cut that balances tenderness with a bit more flavor, you might explore our Wagyu Flat Iron. However, for that classic, soft-as-velvet texture, nothing beats a cut from the tenderloin.

The Tenderness Scale

If we were to rank steaks by tenderness, the order would typically look like this:

1. Filet Mignon / Tenderloin (The softest)
2. Flat Iron (Very tender, more flavor)
3. Ribeye (Moderately tender, high fat/flavor)
4. New York Strip (Firm but tender, classic steak texture)

Summary: The tenderloin/filet mignon is the leanest and most tender cut available, offering a refined and subtle flavor profile that pairs well with sauces and seasonings.

Selection Guidance: When to Choose Which?

The question isn't just "is tenderloin the same as filet mignon," but rather, "which one is right for my table today?" Your choice depends largely on the occasion and the number of guests you are serving.

Choosing a Whole Tenderloin

A whole tenderloin is the ultimate choice for large gatherings or holiday feasts.

• Best for: Christmas dinner, large dinner parties, or Sunday roasts.
• Versatility: You can roast it whole to a perfect medium-rare, or you can buy it whole to save money and cut your own custom-sized steaks.
• Presentation: A whole roasted tenderloin, sliced at the table, creates a stunning visual for your guests.

Choosing Individual Filet Mignons

Individual steaks are perfect for precision and portion control.

• Best for: Date nights, intimate dinners, or when everyone at the table prefers a different level of doneness.
• Convenience: Our Filet Mignon (8 oz) and Filet Mignon (10 oz) are pre-portioned and ready to cook, saving you time in the kitchen.
• Variety: If you have a guest who loves a massive steak, you can offer them a Tomahawk while serving others a delicate filet.

Comparing with Other Premium Cuts

Sometimes, you might want something different. If you want the elegance of a roast but with more fat and bone-in flavor, a Côte de Boeuf is an excellent alternative. For a classic steakhouse feel, the Boneless New York Strip Steak (14 oz) provides a firmer bite.

Summary: Choose a whole tenderloin for large groups and roasting, and opt for individual filet mignons for portion control, varying doneness preferences, and quick, elegant meals.

Cooking Methods: Bringing Out the Best

Because the tenderloin is so lean, it requires a careful touch. Overcooking a filet mignon is a common mistake that can turn a premium ingredient into something dry and lackluster.

The Art of the Sear

For individual filet mignons, the goal is a beautiful, caramelized crust on the outside and a succulent, tender interior.

1. Preparation: Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. High Heat: Use a cast-iron skillet or a heavy-bottomed pan. Heat it until it is smoking hot.
3. The Sear: Sear the steak for 3–4 minutes per side. Don't forget to sear the edges!
4. Butter Basting: In the final minutes of cooking, add a knob of butter, a few cloves of garlic, and fresh thyme to the pan. Spoon the melted butter over the steak repeatedly.
5. Resting: This is the most important step. Let the steak rest for at least 5–10 minutes. This allows the juices to redistribute, ensuring every bite is moist.

Roasting a Whole Tenderloin

For a whole roast, the "reverse sear" method is often the most reliable way to achieve an even temperature from edge to edge.

1. Low and Slow: Roast the tenderloin in a low oven (around 225°F or 250°F) until the internal temperature reaches about 10 degrees below your target.
2. The Finish: Remove it from the oven and sear it in a hot pan or under a broiler to get that final crust.
3. Tucking the Tail: Because the tenderloin is tapered, tuck the thin "tail" under the roast and tie it with kitchen twine. This ensures the whole piece is of uniform thickness and cooks evenly.

Grilling Tips

If you prefer the flame-kissed flavor of a grill, the Bone-In Ribeye (22 oz) is often more forgiving, but a filet mignon can also shine on the grates. Use direct high heat for the sear and move to indirect heat to finish if the steak is particularly thick.

Summary: High heat and butter basting are key for individual filets, while a low-and-slow approach followed by a sear works best for whole tenderloin roasts. Always allow the meat to rest.

Seasoning and Flavor Enhancements

While we often say that high-quality beef from our Beef Collection only needs salt and pepper, the mild nature of the tenderloin makes it a great candidate for creative seasoning.

The Power of Salt

Use a high-quality kosher salt or flaky sea salt. Salt does more than just season; it helps break down proteins and draw out moisture to create a better crust. If possible, salt your steaks 45 minutes to an hour before cooking.

Aromatics and Rubs

• Classic Herbs: Rosemary, thyme, and parsley are the "holy trinity" for beef.
• Garlic and Shallots: Sautéing these in the pan during the butter-basting phase adds a sophisticated depth of flavor.
• Cracked Peppercorns: For a classic Steak au Poivre, press coarsely cracked black peppercorns into the surface of the meat before searing.

Pairing with Sauces

Since filet mignon is lean, rich sauces are its best friend.

• Béarnaise: A tarragon-infused hollandaise that provides a creamy, acidic contrast.
• Red Wine Jus: A reduction of beef stock, red wine, and shallots for a savory, umami boost.
• Chimichurri: If you want something brighter, a fresh herb and vinegar sauce like chimichurri works wonders, especially if you are serving the beef alongside an Outside Skirt Steak (8 oz) for a tasting platter.

Summary: Salt and pepper are essential, but the lean profile of the tenderloin allows for bold pairings with herbs, aromatics, and rich sauces.

Preparation and Professional Tips

To get the most out of your purchase from Land and Sea Delivery, follow these professional handling tips.

Trimming and Slicing

If you buy a whole tenderloin to cut your own filets, use a very sharp boning knife. Remove the silver skin by sliding the knife just underneath the white tissue and angling the blade slightly upward to avoid losing any meat. When slicing into steaks, aim for a thickness of at least 1.5 to 2 inches. Thinner steaks are much easier to overcook.

Internal Temperatures

For the best experience with tenderloin, we recommend aiming for Medium-Rare.

• Rare: 120°F - 125°F
• Medium-Rare: 130°F - 135°F
• Medium: 140°F - 145°F

Avoid cooking tenderloin past medium, as the lack of fat means it will quickly become dry and chewy.

Slicing for Service

When serving a whole roast, always slice against the grain. On a tenderloin, the grain runs lengthwise, so you want to cut crosswise into rounds. This shortens the muscle fibers, making the meat even more tender on the palate.

Summary: Cut thick steaks (1.5-2 inches), aim for medium-rare, and always slice against the grain for the best results.

Storage and Handling Basics

When you receive your order from our Home Delivery service, proper storage is crucial to maintaining the quality of the meat.

Refrigeration

Keep your beef in the coldest part of your refrigerator. If you plan to cook it within 3–5 days, keep it in its original vacuum-sealed packaging. Vacuum sealing is the gold standard for freshness as it prevents oxidation and freezer burn.

Freezing and Thawing

If you need to store your beef for longer, it can be frozen. To thaw, never use the microwave or leave it on the counter. The safest and most effective method is to place it in the refrigerator 24–48 hours before you plan to cook. This slow thaw preserves the cellular structure of the meat, ensuring it stays juicy.

Food Safety

Always wash your hands and surfaces after handling raw meat. Use a dedicated cutting board for proteins to avoid cross-contamination with vegetables or other ingredients.

Summary: Store in the coldest part of the fridge in original packaging. Thaw slowly in the refrigerator to maintain texture and safety.

Menu Pairing and Serving Ideas

Creating a complete meal around a filet mignon or tenderloin roast is an exercise in balance. Because the meat is so rich and soft, you want sides that offer different textures and flavors.

The Perfect Sides

• Starchy Classics: Garlic mashed potatoes or a potato gratin are traditional for a reason. They soak up the juices and sauces beautifully.
• Green Contrast: Roasted asparagus with lemon zest or sautéed spinach with nutmeg provide a bright, slightly bitter contrast to the savory beef.
• Mushrooms: A side of wild mushrooms sautéed in butter and garlic is a natural companion to any cut from our Beef Collection.

Wine Pairings

The delicate nature of the filet mignon means you don't necessarily need the heaviest tannins.

• Pinot Noir: A sophisticated, earthy Pinot Noir complements the subtle flavors of the tenderloin without overpowering it.
• Merlot: A plush, fruit-forward Merlot is another excellent choice.
• Cabernet Sauvignon: If you are serving your filet with a heavy crust or a rich sauce, a classic Cabernet Sauvignon is always a winner.

Creating a Tasting Platter

For a truly impressive dinner, why not offer a variety of textures? Serve small portions of Filet Mignon (8 oz) alongside a few slices of a Boneless New York Strip Steak (14 oz). This allows your guests to experience the difference between the "buttery" tenderloin and the "beefy" strip.

Summary: Pair tenderloin with creamy or bright sides and medium-bodied red wines. Consider offering a variety of cuts to showcase different textures.

The Land and Sea Delivery Commitment

At Land and Sea Delivery, our mission is to provide you with the same high-quality ingredients used by the region's top restaurants. We understand that whether you are asking "is tenderloin the same as filet mignon" for a simple weeknight dinner or a milestone celebration, you deserve the very best.

Our Beef Collection is carefully sourced to ensure that every cut meets our rigorous standards for freshness, marbling, and flavor. By bypassing the traditional grocery store model, we reduce the time from the source to your table, ensuring that you receive a product that is as fresh as possible.

When you browse our Shop, you aren't just buying meat; you are investing in a culinary experience. Our Home Delivery service is designed to be reliable and convenient, allowing you to focus on the joy of cooking and the pleasure of sharing a meal with those you love.

Conclusion

We have explored the anatomy, the terminology, and the culinary techniques that define these prestigious cuts. So, is tenderloin the same as filet mignon? In essence, the tenderloin is the whole muscle, and the filet mignon is the prized steak cut from it. While the names are used interchangeably in common parlance, knowing the distinction empowers you to be a more versatile and confident cook.

Whether you choose the impressive presence of a whole tenderloin for a holiday roast or the refined elegance of individual filet mignons for a quiet dinner, you are choosing the absolute best in tenderness and quality. Remember to treat these lean cuts with care—high heat for searing, a gentle touch with the thermometer, and always, always a good rest before slicing.

We invite you to explore the full range of options in our Beef Collection. From the massive Tomahawk to the delicate Filet Mignon (10 oz), we have the perfect cut for every occasion. Visit our Shop today and experience the difference that premium, locally delivered meat can make in your kitchen. Thank you for letting Land and Sea Delivery be a part of your culinary journey.

FAQ

How many people does a whole tenderloin feed? A whole tenderloin usually weighs between 4 and 6 pounds after trimming. Generally, you should plan for about 8 ounces (half a pound) per person. Therefore, a whole tenderloin can comfortably feed 8 to 12 people, depending on the number of side dishes served.

What is the best way to ensure my filet mignon is juicy? The most important factors are not overcooking the meat and letting it rest. Aim for an internal temperature of 130°F to 135°F for medium-rare, and let the steak rest for at least 10 minutes before cutting into it. This prevents the juices from running out onto the plate.

Can I freeze my tenderloin or filet mignon? Yes, you can. Our products are vacuum-sealed, which is the best way to prevent freezer burn. For the best quality, try to consume the meat within 3 months of freezing. Always thaw slowly in the refrigerator.

Why is filet mignon more expensive than other cuts? It comes down to supply and demand. Each steer only produces two tenderloins, making it a very small portion of the overall animal. Its legendary tenderness makes it highly sought after, which drives the price.

Is it better to buy a whole tenderloin or pre-cut filets? It depends on your goal. Buying a whole tenderloin is often more cost-effective if you are comfortable trimming it yourself. It also gives you the flexibility to cut roasts or steaks of any thickness. Pre-cut filets are better for convenience and precision.

Does a bone-in filet taste better than a boneless one? Many enthusiasts believe that the bone adds a subtle richness and helps the meat retain moisture. Our Bone-In Filet Mignon (14 oz) is a favorite for those who want that extra layer of flavor.

What should I do with the "tail" of the tenderloin? The tail is too thin for a standard steak but it is very tender. It is perfect for beef stroganoff, stir-fry, or quick-searing as "steak tips."

How do I know if I've removed all the silver skin? The silver skin is the white, opaque, somewhat shiny membrane on the surface of the meat. Unlike fat, it will not melt when cooked; it stays tough and chewy. If the surface of the meat looks dark red and muscle fibers are visible, you have successfully removed it.

Is there a difference between "Prime" and "Choice" tenderloin? Yes, these are USDA grades based on marbling and age. Prime is the highest grade, with the most intramuscular fat, leading to the best flavor and texture. We pride ourselves on offering premium selections in our Beef Collection to ensure you always get the best quality.

Can I grill a filet mignon? Absolutely. While pan-searing is popular for butter-basting, grilling adds a wonderful charred flavor. Just be sure to use a meat thermometer, as the high heat of a grill can cook a lean filet very quickly.