Which Cut of Steak Includes the Filet Mignon?

Table of Contents

1. Introduction
2. The Anatomy of Tenderness: Where Does the Filet Come From?
3. The King of Steaks: The Porterhouse
4. The Versatile Classic: The T-Bone Steak
5. Standalone Filet Mignon Variations
6. Comparing the Filet to Other Premium Cuts
7. How to Select the Right Cut for Your Occasion
8. Preparation and Cooking Tips for Filet-Inclusive Cuts
9. Sourcing and Quality: Why Grade Matters
10. Storage and Handling Best Practices
11. Menu Pairing Ideas: Completing the Experience
12. Conclusion
13. FAQ

Introduction

Have you ever sat down at a high-end steakhouse, looked at a massive, bone-in steak, and wondered why it seemed to offer two completely different textures in every bite? Or perhaps you’ve found yourself at the butcher counter, torn between the buttery tenderness of a filet and the robust, beefy flavor of a strip steak, wishing you didn't have to choose. The world of premium beef is full of such dilemmas, but there is one specific cut that solves this problem by offering the best of both worlds. To truly master the art of the home-cooked steak dinner, one must understand the anatomy of the animal and how certain "composite" cuts are structured.

The purpose of this article is to answer a common question among culinary enthusiasts: which cut of steak includes the filet mignon? While the filet mignon is most famous as a standalone, circular medallion, it is also a primary component of larger, bone-in steaks that are prized by chefs and home cooks alike. By the end of this guide, you will understand exactly where these cuts come from, how they differ in size and flavor, and how to select the perfect option for your next gathering.

At Land and Sea Delivery, we believe that understanding your ingredients is the first step toward culinary excellence. Whether you are hosting an intimate dinner or a backyard celebration, knowing the nuances of your Beef Collection allows you to cook with confidence and precision. We will explore the anatomy of the tenderloin, the regulatory definitions that separate a Porterhouse from a T-bone, and provide professional tips on preparation, seasoning, and serving. This journey from the pasture to your plate is one of quality, tradition, and exceptional taste.

The Anatomy of Tenderness: Where Does the Filet Come From?

To understand which cuts include the filet mignon, we must first look at the beef tenderloin. The tenderloin is a long, pencil-shaped muscle known as the psoas major. This muscle sits deep within the loin of the steer, running along both sides of the spine. Because this muscle is tucked away and does very little physical work—unlike the muscles in the legs or shoulders—it remains incredibly tender.

The tenderloin is essentially the "gold standard" of tenderness. It is lean, with very little connective tissue, meaning it practically melts in your mouth when prepared correctly. When a butcher removes the tenderloin from the carcass, it can be sold whole as a roast (often used for Beef Wellington) or sliced into individual steaks.

Defining the Filet Mignon

In North America, the term "filet mignon" specifically refers to the medallions cut from the smaller, tapered end of the tenderloin. These are typically round, thick, and exceptionally soft. However, in many high-end markets and restaurants, the term is used more broadly to describe any steak cut from the tenderloin, including the Filet Mignon (8 oz) and the larger Filet Mignon (10 oz).

The Role of the Loin

The tenderloin is only one half of the story. Running parallel to the tenderloin, on the other side of the vertebrae, is the longissimus dorsi, or the top loin muscle. This is the muscle that produces the New York Strip. When a butcher leaves the T-shaped bone intact rather than removing the muscles individually, they create a composite steak that features both the tenderloin and the strip.

Section Summary: The filet mignon is a part of the psoas major muscle. While it is often enjoyed as a standalone medallion, it remains physically attached to the loin bone in certain larger cuts, which we will explore in the next section.

The King of Steaks: The Porterhouse

If you are looking for the definitive answer to "which cut of steak includes the filet mignon," the 36 Ounce Porterhouse is the undisputed champion. Often referred to as the "King of the T-bones," the Porterhouse is a massive cut that provides a complete steakhouse experience on a single plate.

Proportions and Standards

What distinguishes a Porterhouse from other bone-in cuts is the size of the tenderloin section. According to USDA regulations, for a steak to be labeled as a Porterhouse, the tenderloin (the filet side) must be at least 1.25 inches wide when measured at its widest point. This ensures that the diner receives a significant portion of that buttery filet.

On the other side of the T-shaped bone is a large, well-marbled New York Strip. The 36 Ounce Porterhouse is essentially two premium steaks joined by a bone that enhances flavor during the cooking process.

Why the Porterhouse is Prized

The Porterhouse is the ultimate choice for those who cannot decide between the tenderness of a filet and the bold, beefy flavor of a strip. Because it includes both, it offers a contrast in textures that is rarely found in other cuts.

• The Filet Side: Lean, mild, and incredibly soft.
• The Strip Side: Firmer "bite," richer marbling, and intense beef flavor.
• The Bone: The central bone acts as an insulator, slowing the cooking of the meat nearest to it and helping to retain moisture and depth of flavor.

When you browse the Shop at Land and Sea Delivery, the Porterhouse stands out as a "sharing" steak—a centerpiece for a celebratory meal.

Section Summary: The Porterhouse is a composite steak that must include a tenderloin section at least 1.25 inches thick. It is the most prominent cut that includes the filet mignon alongside the New York Strip.

The Versatile Classic: The T-Bone Steak

While the Porterhouse is the larger sibling, the T-Bone is the more common, versatile version of this composite cut. Like the Porterhouse, the T-Bone features the signature T-shaped bone with a New York Strip on one side and a piece of the filet on the other.

T-Bone vs. Porterhouse: The Width Factor

The primary difference between these two is the amount of filet mignon included. While the Porterhouse requires 1.25 inches of tenderloin, a T-Bone only needs to have at least 0.5 inches of tenderloin. This is because T-Bones are cut from the front of the short loin, where the tenderloin muscle begins to taper and become smaller.

Culinary Use Cases

The T-Bone is an excellent choice for an individual who wants the "best of both worlds" but finds a 32-36 ounce Porterhouse too daunting for a single sitting. It provides that classic bone-in aesthetic and the dual-flavor profile in a more manageable portion size.

When ordering from a premium Beef Collection, it is helpful to remember that every Porterhouse is technically a T-Bone, but not every T-Bone is a Porterhouse. Both are excellent for grilling, as the bone helps prevent the meat from drying out over high heat.

Section Summary: The T-Bone steak includes the filet mignon but in a smaller proportion than the Porterhouse. It is cut from the section of the loin where the tenderloin muscle is narrower.

Standalone Filet Mignon Variations

While we have established that the Porterhouse and T-Bone are the cuts that include the filet, many connoisseurs prefer the filet as a standalone star. Removing the bone and the surrounding fat results in a refined, elegant steak that focuses entirely on texture.

The Traditional Medallion

The most common way to enjoy this cut is as a boneless medallion. At Land and Sea Delivery, we offer several sizes to suit your needs, such as the Filet Mignon (8 oz), which is perfect for a classic dinner, and the Filet Mignon (10 oz) for those with a slightly larger appetite. These are trimmed to remove silver skin and excess fat, leaving only the most tender muscle.

The Bone-In Filet Mignon

For those who love the tenderness of a filet but miss the flavor enhancement provided by a bone, the Bone-In Filet Mignon (14 oz) is a spectacular option. This cut is effectively a tenderloin steak that has been left on the bone, similar to how a ribeye might be served. It offers a more complex flavor profile than its boneless counterpart while maintaining its signature softness.

French Terminology

If you are reading a classic culinary text or a high-end menu, you might see other names for the tenderloin:

• Châteaubriand: A large, center-cut roast taken from the thickest part of the tenderloin, usually intended to serve two or more people.
• Tournedos: Small, circular medallions cut from the center of the tenderloin.
• Biftek: Often cut from the "head" or larger end of the tenderloin.

Section Summary: The filet mignon can be enjoyed boneless or bone-in. While it is a component of the Porterhouse and T-Bone, its standalone versions (available in our Shop) are prized for their elegance and lean profile.

Comparing the Filet to Other Premium Cuts

To appreciate why someone would seek out a cut that includes the filet mignon, it helps to compare it to other popular options in the Beef Collection.

Filet Mignon vs. Ribeye

The ribeye is known for its high fat content and intense marbling. A Boneless Ribeye (Prime, 16 oz) will have a much more robust "beefy" flavor than a filet, but it will also have more "chew." The filet, by contrast, is lean and mild. If you want the ultimate flavor experience, you might choose a Bone-In Ribeye (22 oz), whereas if you want a melt-in-your-mouth experience, you go with the filet.

Filet Mignon vs. New York Strip

The Boneless New York Strip Steak (14 oz) is the "middle ground." It is more tender than a ribeye but more flavorful than a filet. This is exactly why the Porterhouse is so popular—it combines the Strip and the Filet into one unit.

The Specialty Cuts

Sometimes, you want something unique. The Wagyu Flat Iron offers incredible marbling that rivals the ribeye, while the Outside Skirt Steak (8 oz) provides a deep mineral flavor that is perfect for high-heat searing and slicing for tacos or salads. However, none of these cuts contain the psoas major muscle (the filet).

Section Summary: The filet mignon is uniquely tender and lean. While ribeyes and strips offer more fat and flavor, the filet's texture is unmatched, making the Porterhouse (which contains both) a top-tier choice for enthusiasts.

How to Select the Right Cut for Your Occasion

Choosing a steak is about more than just identifying which cut includes the filet mignon; it’s about matching the cut to the event and the cooking method.

The Special Celebration

For anniversaries, birthdays, or holiday feasts, the Tomahawk or the Côte de Boeuf are visual showstoppers. However, if you want a steak that is both impressive and offers a variety of flavors, the 36 Ounce Porterhouse is the way to go. It feels like a feast and allows guests to sample two different premium muscles.

The Intimate Dinner

If you are cooking for two and want an elegant, refined meal, the Filet Mignon (8 oz) is the perfect choice. It’s easy to portion, cooks quickly, and presents beautifully on the plate. Its lean nature makes it feel like a lighter, more sophisticated option compared to a heavy ribeye.

Grilling with Friends

When firing up the grill for a weekend gathering, bone-in cuts like the Bone-In Ribeye (22 oz) or a few T-Bones are excellent. The bone protects the meat from the intense heat of the charcoal, and the fat rendered from the strip side of the T-Bone creates delicious flare-ups that add a smoky charred flavor.

Section Summary: Selection should be based on your desired flavor profile and the number of guests. Use Home Delivery to ensure you have the freshest premium cuts ready for any occasion.

Preparation and Cooking Tips for Filet-Inclusive Cuts

Cooking a steak that includes the filet mignon, like a Porterhouse, requires a bit more finesse than cooking a uniform cut like a strip or a ribeye. This is because the two sides of the bone have different fat contents and densities.

The Challenge of the Porterhouse

The filet side of a Porterhouse is leaner and will cook faster than the strip side. To achieve a perfect medium-rare across the entire steak, many chefs recommend the "offset" method on a grill. Position the steak so that the strip side is over the hottest part of the fire, while the filet side is slightly further away from the direct heat.

Seasoning Basics

Because the filet mignon has a delicate, mild flavor, you don't want to overwhelm it with heavy marinades.

1. Dry Brine: Salt the steak at least 45 minutes before cooking (or up to 24 hours in the fridge). This draws moisture out, creates a brine, and then re-absorbs it, seasoning the meat deeply.
2. Keep it Simple: For high-quality beef from Land and Sea Delivery, coarse kosher salt and freshly cracked black pepper are often all you need.
3. Aromatics: During the final minutes of pan-searing, add a knob of butter, a few crushed cloves of garlic, and a sprig of rosemary or thyme. Spoon the foaming butter over the steak to add richness.

Doneness Guidance

The filet is at its best when served Medium-Rare (130°F - 135°F). If cooked beyond medium, the lean tenderloin can become dry and lose its signature "melt-in-your-mouth" quality. Always use a meat thermometer to ensure accuracy and let the steak rest for at least 5-10 minutes after cooking. Resting allows the juices to redistribute, ensuring a moist and flavorful bite.

Section Summary: Cooking composite cuts like the Porterhouse requires careful heat management. Simple seasoning and precise temperature control are the keys to highlighting the quality of the Beef Collection.

Sourcing and Quality: Why Grade Matters

When you are looking for a cut that includes the filet mignon, the quality of the meat is just as important as the name of the cut. Not all tenderloins are created equal.

USDA Grading

The USDA grades beef based on marbling (the flecks of intramuscular fat) and the age of the animal.

• Prime: The highest grade, featuring abundant marbling. This is what you find at the world's best steakhouses.
• Choice: High quality but with slightly less marbling than Prime. It is still very tender and flavorful.
• Select: Leaner and generally less juicy than Prime or Choice.

At Land and Sea Delivery, we focus on providing premium options, such as the Boneless Ribeye (Prime, 16 oz), ensuring that our customers receive meat that meets the highest standards of culinary excellence.

The Importance of Freshness

Sourcing locally and ensuring a short journey from the source to your table is vital for maintaining the integrity of the meat. Fresh beef has better texture and a cleaner flavor profile than meat that has been sitting in a supply chain for weeks. Our Home Delivery service is designed to bridge this gap, bringing the butcher shop experience directly to your door.

Section Summary: Always look for Prime or high-end Choice grades when selecting steaks. Sourcing through Land and Sea Delivery ensures you are getting premium, carefully handled products.

Storage and Handling Best Practices

To preserve the quality of your premium steaks, proper handling is essential. Whether you’ve ordered a 36 Ounce Porterhouse or a set of Filet Mignon (10 oz) medallions, follow these high-level guidelines.

Refrigeration

Store your steaks in the coldest part of your refrigerator (usually the bottom shelf). Keep them in their original vacuum-sealed packaging until you are ready to cook. If the packaging is damaged, wrap the steak tightly in plastic wrap or butcher paper. Most fresh steaks should be cooked within 3 to 5 days of delivery.

Freezing and Thawing

If you aren't planning to cook your steaks immediately, freezing is an option. Vacuum-sealed steaks freeze very well and can maintain their quality for several months. When it’s time to eat, never thaw at room temperature. The safest and best method is to move the steak to the refrigerator 24 to 48 hours before cooking. This slow thaw preserves the muscle structure and prevents moisture loss.

Food Safety Basics

Always wash your hands and surfaces after handling raw meat. Use separate cutting boards for meat and vegetables to prevent cross-contamination. Ensure your grill or pan is preheated before adding the meat to ensure a good sear and to kill any surface bacteria quickly.

Section Summary: Proper storage and slow thawing are critical for maintaining the texture of the filet mignon. Use Home Delivery to get fresh steaks delivered exactly when you need them.

Menu Pairing Ideas: Completing the Experience

A steak that includes the filet mignon deserves a supporting cast of sides and sauces that complement its rich yet delicate nature.

Classic Steakhouse Sides

• Potatoes: A smooth, buttery potato purée is the perfect partner for the soft texture of a filet. For a Porterhouse, consider crispy roasted fingerling potatoes to provide a textural contrast.
• Greens: Sautéed spinach with garlic or grilled asparagus with a squeeze of lemon helps cut through the richness of the beef.
• Mushrooms: A mix of wild mushrooms sautéed in butter and sherry enhances the earthy "umami" flavors of the meat.

The "Surf and Turf" Inspiration

Since Land and Sea Delivery specializes in both premium meats and fresh seafood, why not create the ultimate meal? Pair your Filet Mignon (8 oz) with jumbo shrimp or a lobster tail. The sweetness of the seafood perfectly balances the savory profile of the beef.

Sauces and Toppings

While a great steak doesn't need a sauce, a few classic options can elevate the dish:

• Béarnaise: A creamy, tarragon-infused sauce that is the traditional companion to the filet.
• Red Wine Reduction: A deep, savory sauce that works beautifully with the New York Strip side of a Porterhouse.
• Compound Butter: Simply mix softened butter with blue cheese, chives, or roasted garlic and place a dollop on the steak while it rests.

Section Summary: Pair your steaks with classic sides like potatoes and greens, or elevate the meal with a "surf and turf" combination by browsing the Land and Sea Delivery Shop.

Conclusion

Understanding which cut of steak includes the filet mignon is a gateway to appreciating the complexity and craftsmanship of premium butchery. As we have explored, the answer lies primarily in the Porterhouse and the T-Bone—two iconic steaks that celebrate the anatomy of the loin by keeping the tenderloin and the strip together on the bone. Whether you choose the massive 36 Ounce Porterhouse for a shared feast or an elegant Filet Mignon (10 oz) for a focused tasting of tenderness, you are participating in a long-standing culinary tradition of quality.

At Land and Sea Delivery, our mission is to provide you with the very best ingredients to make every meal an event. From the buttery softness of our Beef Collection to our commitment to local sourcing and freshness, we are here to support your culinary journey. We encourage you to explore the different cuts, experiment with new cooking techniques like the reverse sear, and share the joy of a perfectly cooked steak with your friends and family.

Ready to experience the difference that premium, fresh-delivered meat can make? We invite you to browse our full Shop and take advantage of our convenient Home Delivery service. Your next exceptional meal is just a few clicks away.

FAQ

How can I tell a Porterhouse apart from a T-Bone at the store? Look at the size of the tenderloin (the smaller piece of meat on one side of the bone). If the tenderloin is wider than a standard golf ball (about 1.25 inches), it’s a Porterhouse. If it’s smaller, it’s a T-Bone.

Is bone-in steak better than boneless? It depends on your preference. Bone-in steaks like the 22 Ounce Bone-In Ribeye often have more flavor and stay juicier because the bone insulates the meat. Boneless steaks are easier to cook evenly and much easier to carve and serve.

What is the best way to cook a thick Porterhouse? For a thick cut like our 36 Ounce Porterhouse, the "reverse sear" is highly recommended. Bake it at a low temperature in the oven until it reaches about 115°F, then sear it in a smoking hot cast-iron pan for a minute on each side to get a perfect crust.

How should I store my meat if I’m not cooking it today? Keep it in its original vacuum-sealed packaging in the coldest part of your refrigerator. It will stay fresh for several days. For longer storage, you can freeze it directly in that packaging.

Why is the filet mignon more expensive than other cuts? The tenderloin makes up a very small percentage of the total weight of the steer. Because there is so little of it available per animal, and because the demand for its unique tenderness is so high, it commands a premium price.

Can I get these steaks delivered to my home? Yes! Land and Sea Delivery offers Home Delivery for our entire Beef Collection, ensuring you get restaurant-quality meat without leaving your house.

What temperature is "medium-rare" for a filet? Aim for an internal temperature of 130°F to 135°F after resting. Pull the steak off the heat when it hits 125°F to 128°F, as the temperature will continue to rise while it rests.

Is it okay to marinate a filet mignon? While you can marinate it, it’s usually not necessary or recommended for high-quality cuts. The filet is already incredibly tender. A heavy marinade can mask the delicate flavor of the beef. Stick to salt, pepper, and perhaps a butter baste.