What Cut of Steak Includes the Filet Mignon

Table of Contents

1. Introduction
2. The Anatomy of the Tenderloin
3. The Porterhouse: The King of Steaks
4. The T-Bone Steak: A Close Relative
5. The Stand-Alone Filet Mignon
6. Comparing Filet Mignon to Other Premium Cuts
7. Selecting the Right Cut for the Occasion
8. Culinary Preparation: Mastering the Filet Mignon
9. Storage and Food Safety Basics
10. Menu Planning and Pairings
11. Why Quality and Sourcing Matter
12. Conclusion
13. FAQ

Introduction

Imagine the softest, most buttery texture possible in a piece of beef—the kind that yields to the side of a fork with almost no resistance. For many, this is the pinnacle of the steakhouse experience. It is the legendary filet mignon. But have you ever ordered a massive, bone-in steak and realized that a portion of that tender luxury was hiding right there next to the bone? If you have ever wondered what cut of steak includes the filet mignon, you are essentially asking about the "royalty" of the beef world: the Porterhouse and the T-bone.

Understanding the anatomy of these premium cuts is more than just trivia; it is the key to mastering your kitchen and your grocery list. Whether you are a home cook looking to impress at a dinner party or a professional chef refining a menu, knowing how these cuts are interconnected allows you to make better purchasing decisions and achieve better results on the grill. At Land and Sea Delivery, we believe that transparency in sourcing and education in preparation are the foundations of an exceptional meal.

The purpose of this article is to provide an exhaustive look into the world of the tenderloin. We will explore where the filet mignon comes from, the specific composite steaks that contain it, and how the USDA differentiates between various bone-in cuts. By the end of this post, you will understand the nuances of the short loin, the difference between a T-bone and a Porterhouse, and how to select the perfect cut from our Beef Collection for any occasion. We will also dive into expert preparation tips, storage basics, and the best ways to pair these exquisite meats with sides and sauces that elevate the natural flavors of the beef.

Our journey will take us through the anatomy of the steer, the specific regulations that define steakhouse favorites, and the culinary techniques required to handle such high-quality ingredients. Whether you are looking for a Filet Mignon (8 oz) for a focused, elegant dinner or a 36 Ounce Porterhouse to share with a loved one, this guide will empower you to cook with confidence and passion.

The Anatomy of the Tenderloin

To answer what cut of steak includes the filet mignon, we must first look at the muscle itself. The filet mignon is harvested from the tenderloin, known scientifically as the psoas major. This muscle runs along both sides of the spine, tucked behind the ribs and nestled against the backbone.

The reason the tenderloin is so sought after is simple: it does very little work. In the world of beef, muscles that are frequently exercised—like the shoulder (chuck) or the leg (round)—develop heavy connective tissue and tough muscle fibers. These cuts require long, slow braising to become tender. The tenderloin, however, is a non-weight-bearing muscle. It remains incredibly soft, with a fine grain and a texture that is often described as "velvety."

The Shape of the Tenderloin

The tenderloin is a long, snake-like muscle that tapers from a thick end (the "head" or tête) to a very thin point (the "tail").

• The Head: The thickest part of the tenderloin, often used for Chateaubriand or cut into large "barrel" steaks.
• The Center Cut: This is the most uniform part of the muscle, providing the classic, round medallions we recognize as premium filet.
• The Tail: The narrow end, which is often too thin for a traditional steak but is perfect for stir-fry, tartare, or beef tips.

The term "filet mignon" specifically refers to the medallions cut from the smaller end of this tenderloin. In North America, the term has become a catch-all for any steak cut from the tenderloin, but traditionally, it is the "delicate" or "small" filet.

Why It Is a Premium Cut

Because there are only two tenderloins per animal, and they represent a very small percentage of the total weight of the steer, the scarcity drives the price. When you order from our Home Delivery service, you are accessing a portion of the animal that is highly prized for its consistency and elegance.

Summary: The filet mignon comes from the psoas major muscle, which is unexercised and tucked along the spine, resulting in the most tender meat on the animal.

The Porterhouse: The King of Steaks

When you ask what cut of steak includes the filet mignon, the 36 Ounce Porterhouse is the most definitive answer. The Porterhouse is often called the "King of the T-bones" because it is a composite steak—it is actually two steaks in one, separated by a T-shaped bone.

The Two Sides of the Bone

On one side of the central bone, you have the New York Strip (the longissimus dorsi). This cut is known for its robust, beefy flavor and a slightly firmer texture with excellent marbling. On the other side of the bone lies the tenderloin—specifically, the filet mignon.

The Porterhouse is cut from the rear end of the short loin where the tenderloin is at its thickest. This is what makes it so special; you get the intense flavor of the strip and the melt-in-your-mouth tenderness of the filet in a single, massive cut.

USDA Standards for the Porterhouse

Not every T-shaped steak can be called a Porterhouse. The United States Department of Agriculture (USDA) has strict guidelines to ensure consumers get what they pay for. To be labeled a Porterhouse, the tenderloin section of the steak must be at least 1.25 inches wide when measured from the bone to the widest point of the meat.

If you are looking for a meal that offers the best of both worlds, the Porterhouse is unrivaled. It is a steak designed for sharing, often taking up the entire plate at high-end establishments. When you browse our Shop, you will find that the Porterhouse is the ultimate choice for those who cannot decide between flavor and tenderness.

Summary: The Porterhouse is a composite cut from the back of the short loin that includes a large portion of the filet mignon (at least 1.25 inches wide) and a New York Strip.

The T-Bone Steak: A Close Relative

The T-bone steak is nearly identical to the Porterhouse in structure, but it differs in the size of the tenderloin portion. While the Porterhouse is cut from the rear of the short loin, the T-bone is cut from the front.

The Difference in Proportions

As the tenderloin muscle tapers toward the front of the animal, the amount of filet available on the bone decreases. For a steak to be classified as a T-bone, the tenderloin section must be at least 0.5 inches wide but less than 1.25 inches.

While the T-bone includes the filet mignon, it offers a smaller "medallion" than its Porterhouse cousin. However, many enthusiasts prefer the T-bone because the strip side is often exceptionally marbled in this section of the loin, providing a fantastic eating experience even if the filet portion is smaller.

Choosing Between T-Bone and Porterhouse

If your primary goal is to enjoy a significant amount of tenderloin while still having the bone-in experience, the Porterhouse is your best bet. If you want a slightly smaller individual portion that still offers that iconic T-shaped bone and a taste of the filet, the T-bone is an excellent choice. Both are staples of the Beef Collection and represent the height of American steak culture.

Summary: The T-bone includes a smaller portion of the filet mignon (between 0.5 and 1.24 inches) compared to the Porterhouse, as it is cut from the forward part of the short loin.

The Stand-Alone Filet Mignon

While the Porterhouse and T-bone are the answer to "what cut of steak includes the filet mignon," many people prefer the filet as a standalone experience. Removing the bone and the strip steak allows the filet to be the star of the show.

Popular Sizes and Preparations

At Land and Sea Delivery, we offer various sizes to suit different appetites and culinary needs:

• Filet Mignon (10 oz): A hearty portion that is perfect for a main course where the steak is the focal point.
• Filet Mignon (8 oz): The classic steakhouse size, ideal for a balanced meal with sides.
• Bone-In Filet Mignon (14 oz): For those who love the tenderness of the filet but want the added depth of flavor that comes from cooking meat on the bone.

The Barrel Cut and Chateaubriand

The "barrel cut" is the center-most portion of the tenderloin. It is perfectly cylindrical, ensuring even cooking. This is the cut most often used for high-end presentations. The Chateaubriand, on the other hand, is a large center-cut roast intended to be cooked whole and then sliced, usually serving two or more people. It is essentially a giant, unsliced filet mignon.

Because the filet is so lean, it is often wrapped in bacon or served with a rich sauce like Béarnaise or a red wine reduction to add fat and moisture. Its mild flavor makes it an incredible canvas for culinary creativity.

Summary: Standalone filet mignon is available in various sizes and can be purchased boneless or bone-in, offering a focused experience of the tenderloin's unique texture.

Comparing Filet Mignon to Other Premium Cuts

To truly appreciate the filet mignon and the steaks that include it, it helps to understand how they compare to other popular options in our Shop.

Filet Mignon vs. Ribeye

The Boneless Ribeye (Prime, 16 oz) is the polar opposite of a filet. While the filet is lean and mild, the ribeye is heavily marbled with fat, leading to a much more intense, "beefy" flavor. If you value texture above all else, the filet is the winner. If you value richness and juice, the ribeye (or its larger cousin, the Tomahawk) is the way to go.

Filet Mignon vs. New York Strip

The Boneless New York Strip Steak (14 oz) sits in the middle. It is more tender than a ribeye but more flavorful than a filet. This is why the Porterhouse is such a genius cut—it combines the two steaks that people argue about the most.

Unique Alternatives

If you enjoy the tenderness of a filet but want something a bit different, the Wagyu Flat Iron is a fantastic alternative. It is the second most tender muscle on the cow after the tenderloin but often features the intense marbling of a ribeye. For those who like a thinner, more fibrous cut that still packs a punch, the Outside Skirt Steak (8 oz) is a favorite for high-heat grilling and tacos.

Summary: The filet mignon is defined by its tenderness and lean profile, distinguishing it from the fatty richness of a ribeye or the balanced chew of a New York strip.

Selecting the Right Cut for the Occasion

Choosing the right cut depends on who you are feeding and how you plan to cook. At Land and Sea Delivery, we want to ensure your Home Delivery experience results in a memorable meal.

For a Romantic Date Night

The Filet Mignon (8 oz) is the quintessential "special occasion" steak. Its elegant presentation and delicate texture make it perfect for a candlelit dinner. Because it is a smaller portion, it leaves room for appetizers and desserts.

For a Group or a Celebration

If you are hosting a dinner party and want a "wow" factor, the 36 Ounce Porterhouse or even a Côte de Boeuf is an incredible centerpiece. These larger, bone-in cuts are visually stunning and allow guests to sample different textures and flavors from the same steak.

For the Outdoor Grill Master

While you can grill a filet, bone-in steaks like the 22 Ounce Bone-In Ribeye or the Porterhouse thrive over an open flame. The bone protects the meat from overcooking and adds a smoky depth to the fat. If you are looking for something unique for the grill, the Outside Skirt Steak (8 oz) takes char beautifully and cooks in minutes.

Summary: Match your steak selection to the event: individual filets for elegance, large bone-in cuts for sharing and celebrations, and marbled steaks for high-heat grilling.

Culinary Preparation: Mastering the Filet Mignon

Because the filet mignon is so lean and expensive, the pressure to cook it perfectly can be high. However, by following a few simple principles, you can achieve restaurant-quality results at home.

Seasoning and Surface Prep

The flavor of a high-quality filet is delicate. You do not want to overpower it with heavy rubs or marinades. A generous coating of kosher salt and freshly cracked black pepper is usually all that is needed.

• Pro Tip: Salt your steak at least 45 minutes before cooking (or up to 24 hours in the fridge). This allows the salt to penetrate the meat and helps create a better crust.
• Temper the Meat: Let your steak sit at room temperature for about 30–60 minutes before cooking. This ensures the center warms up, so you don't end up with a charred exterior and a cold, raw middle.

The Sear-and-Oven Method

This is the classic technique for thick-cut filets:

1. Sear: Heat a cast-iron skillet over high heat with a high-smoke-point oil (like grapeseed or avocado oil). Sear the steak for 2–3 minutes per side until a deep brown crust forms.
2. Butter Baste: Lower the heat slightly, add a knob of butter, a few cloves of smashed garlic, and a sprig of thyme. Spoon the foaming butter over the steak repeatedly.
3. Finish: If the steak is thick (like our 10 oz filet), transfer the skillet to a 400°F oven for 4–6 minutes until it reaches your desired doneness.

The Challenge of the Porterhouse

Cooking a Porterhouse is trickier because the strip and the filet cook at different rates. The filet is leaner and will cook faster than the strip.

• The Solution: When grilling or searing, try to keep the filet side slightly further away from the most intense heat source. Many chefs recommend a "reverse sear"—baking the steak at a low temperature (225°F) until the internal temperature reaches about 115°F, then searing it quickly in a hot pan to finish.

Resting is Non-Negotiable

No matter which cut you choose from our Beef Collection, you must let it rest. Resting for 5–10 minutes allows the muscle fibers to relax and reabsorb the juices. If you cut it too soon, those juices will end up on the cutting board instead of in the meat.

Summary: Use simple seasoning, master the sear-and-oven method for filets, and consider the reverse sear for larger composite cuts like the Porterhouse. Always rest your meat.

Storage and Food Safety Basics

When you receive your order from Land and Sea Delivery, handling the meat correctly ensures the best flavor and safety.

Short-Term Refrigeration

Fresh beef should be kept in the coldest part of your refrigerator (usually the back of the bottom shelf). Most steaks are best cooked within 3–5 days of delivery. If the meat is vacuum-sealed, it may stay fresh slightly longer, but always check for any off-odors or changes in color.

Long-Term Freezing

If you aren't ready to cook your 36 Ounce Porterhouse right away, freezing is an option.

• Avoid Freezer Burn: Use a vacuum sealer if possible. If not, wrap the steak tightly in plastic wrap, then aluminum foil, and place it in a heavy-duty freezer bag.
• Thawing: Never thaw steak on the counter. The safest way is to move it to the refrigerator 24–48 hours before you plan to cook. For a faster thaw, place the sealed steak in a bowl of cold water, changing the water every 30 minutes.

Cleanliness

Always wash your hands, utensils, and cutting boards after they come into contact with raw meat. Cross-contamination is a primary cause of foodborne illness. Using a dedicated plastic or glass cutting board for meat is a common practice among home cooks and professionals alike.

Summary: Keep meat at the back of the fridge, use proper wrapping for freezing, thaw slowly in the refrigerator, and maintain a clean workspace.

Menu Planning and Pairings

The filet mignon and its bone-in counterparts are the stars of the meal, but the right pairings can elevate the entire experience.

Classic Sides

• Potatoes: Whether it's a silky pomme purée, crispy roasted fingerlings, or a classic loaded baked potato, the starch helps balance the richness of the beef.
• Greens: Bitter or earthy greens like sautéed spinach with garlic, grilled asparagus, or roasted broccolini provide a necessary contrast to the savory meat.
• Mushrooms: A red wine and mushroom sauté is a natural partner for the mild flavor of the filet.

Sauce Inspirations

While a great steak doesn't need a sauce, it can certainly benefit from one:

• Béarnaise: A tarragon-infused hollandaise that is the traditional partner for filet mignon.
• Au Poivre: A creamy peppercorn sauce that adds a spicy kick.
• Chimichurri: A bright, herbaceous sauce made with parsley, oregano, and vinegar—perfect for the Outside Skirt Steak (8 oz) or a grilled T-bone.

Surf and Turf

At Land and Sea Delivery, we are uniquely positioned to help you create the ultimate surf-and-turf. Pair a Filet Mignon (10 oz) with jumbo scallops or a cold-water lobster tail. The sweetness of the seafood complements the buttery texture of the tenderloin beautifully.

Summary: Elevate your steak with classic potato sides, earthy greens, and sophisticated sauces. Consider a surf-and-turf pairing for a truly premium meal.

Why Quality and Sourcing Matter

Not all filet mignons are created equal. When you ask what cut of steak includes the filet mignon, the answer is only as good as the animal it came from.

Grading Matters

The USDA grades beef based on marbling and age. Prime is the highest grade, representing the top 2-3% of all beef. It has the most marbling and the best flavor. Choice is the next level, still excellent for steaks but with slightly less marbling. At Land and Sea Delivery, we focus on providing these top-tier options to ensure your home cooking mirrors a five-star steakhouse experience.

Local and Fresh

There is a significant difference between a steak that has been sitting in a supermarket case and one that has been carefully sourced and delivered directly to your door. Freshness affects the "bloom" of the meat (its color) and its ability to retain moisture during the cooking process. By choosing our Home Delivery service, you are supporting a supply chain that prioritizes quality over volume.

The Artisan Touch

Butchery is an art. A poorly trimmed filet mignon might include the "silver skin"—a tough, connective tissue that doesn't break down during cooking. Our cuts are expertly prepared so that every bite is as tender as intended. Whether it is a Bone-In Filet Mignon (14 oz) or a perfectly portioned medallion, the attention to detail is what sets us apart.

Summary: High USDA grades (Prime and Choice), fresh sourcing, and expert butchery are essential for a premium filet mignon experience.

Conclusion

Understanding what cut of steak includes the filet mignon is the first step toward becoming a more discerning and skilled home cook. By identifying the Porterhouse and the T-bone as the primary composite cuts that house the tenderloin, you gain the power to choose between a focused, lean experience and a massive, flavorful feast.

The journey from the unexercised psoas major muscle to the perfectly seared medallion on your plate is one of craftsmanship and care. Whether you prefer the standalone elegance of an 8-ounce Filet Mignon or the robust challenge of a 36 Ounce Porterhouse, the quality of the source is paramount.

At Land and Sea Delivery, we are committed to bringing the very best of the land and sea directly to your kitchen. We invite you to explore our full Beef Collection and experience the difference that premium sourcing makes. From the rich marbling of our ribeyes to the unmatched tenderness of our filets, every cut is a testament to our passion for culinary excellence.

Ready to start your next culinary adventure? Browse our Shop today and let our Home Delivery service bring the steakhouse to you.

FAQ

How do I know if I'm buying a Porterhouse or a T-bone?

Look at the size of the tenderloin (the smaller side of the bone). If it is wider than a golf ball (about 1.25 inches), it's a Porterhouse. If it's smaller than that but still at least half an inch wide, it's a T-bone. Both are delicious, but the Porterhouse gives you a more substantial "filet" experience.

Is the filet mignon always boneless?

While most people think of it as a boneless medallion, you can absolutely get a Bone-In Filet Mignon (14 oz). The bone adds flavor and helps the meat stay juicy during high-heat cooking.

Why is the filet mignon more expensive than other steaks?

Scarcity and demand. Each steer only has two relatively small tenderloins. Because it is the most tender muscle on the animal and highly sought after by restaurants and home cooks alike, the price per pound is higher than more abundant cuts like the chuck or round.

What is the best way to cook a thick filet?

For steaks 1.5 inches or thicker, the sear-and-oven method is best. Sear it in a hot pan for a crust, then finish it in a 400°F oven to ensure the center reaches the correct temperature without burning the outside.

Can I freeze my steaks from Land and Sea Delivery?

Yes! If you aren't going to cook them within 3-5 days, wrap them tightly to prevent air exposure and freeze them. For the best quality, thaw them slowly in the refrigerator for 24-48 hours before cooking.

Does filet mignon need a marinade?

Generally, no. Because the meat is so tender and the flavor is delicate, a heavy marinade can overwhelm it. Stick to salt, pepper, and perhaps a finish of garlic butter or a high-quality sauce on the side.

How do I order for a large group?

Our Home Delivery service makes it easy. You can mix and match individual Filet Mignon (10 oz) cuts for specific guests or order several Porterhouse steaks to be sliced and served family-style. Check our Shop for current availability.