Tenderloin steak (filet mignon) is one of the most popular and expensive beef cuts. In this guide, I’ll show you where it comes from on the cow, explain what drives its high price, and share why many steak lovers think it’s not worth the price.
What is Tenderloin Steak?
Tenderloin steak (filet mignon) is a premium cut from the central part of the psoas major muscle in the loin primal of a steer. It’s one of the leanest cuts with a mild flavor, but it’s famous for being incredibly tender. With no connective tissue or external fat, it’s an efficient and easy-to-eat zero-waste choice. When cooked to no more than medium-rare doneness, it practically melts in your mouth. Because of its premium quality and popularity, it’s also one of the most expensive cuts of beef.
Tenderloin steak is naturally tender, so you don’t have to worry about tenderizing it. It comes from a muscle that hardly gets any use, which is why it’s so incredibly tender. It’s best cooked quickly over high heat (like on a hot pan or grill), but it also works nicely with techniques like reverse searing, sous vide, or cooking in the oven.
Tenderloin steak gets a bad rap for its high price and mild flavor. Many steak lovers say it’s overpriced. As someone who loves bold, beefy flavors, I understand that point, but its wonderful tenderness is something you have to experience at least once. If you prioritize flavor and price over tenderness, choose another cut.
What Are the Other Names for Tenderloin Steak?
Listed below are some of the most popular other names for tenderloin steak in the United States:
- Filet Mignon,
- Filet,
- Fillet,
- Beef Loin,
- Side Muscle Off,
- Filet De Boeuf,
- Chateaubriand (when cut as a large, center-cut roast),
- Tournedos (when cut from the smaller, tapered tenderloin section closest to the rib primal).
What does filet mignon mean?
The term “filet mignon” comes from French and means “cute fillet.”
Where Does the Tenderloin Steak Come From on a Cow?
Tenderloin steak (filet mignon) comes from the cow’s loin primal. It’s specifically cut from the central part of the psoas major muscle – a lean section with very little marbling or external fat. Butchers carefully trim a couple of filet mignons (tenderloin steaks) from this long muscle.
Tenderloin Steak Nutrition Facts
| Nutrition | Portion size: 3 oz = 85 g |
|---|---|
| Calories | 227 kcal |
| Total Fat | 14.5 g |
| Protein | 22.5 g |
| Zinc | 4.05 mg |
| Potassium | 280 mg |
| Vitamin B-6 | 0.471 mg |
| Vitamin B-12 | 1.33 µg |
How Lean is the Filet Mignon Steak?
Filet mignon is a notably lean steak – for every 3.5 ounces (100 grams) of raw meat, it has about 6.5 grams of fat, 2.41 grams of saturated fat, and 65 milligrams of cholesterol (source).
According to USDA guidelines, a beef cut is considered “lean” if it has less than 10 grams of fat, no more than 4.5 grams of saturated fat, and under 95 milligrams of cholesterol per 3.5 ounces (100 grams). For a cut to be labeled “extra lean,” it should have under 5 grams of fat, less than 2 grams of saturated fat, and still under 95 milligrams of cholesterol.
What Does Tenderloin Steak Taste Like?
Tenderloin steak (filet mignon) has a mild taste because it’s a lean cut with little marbling (the intramuscular fat that normally boosts the richness in flavor). Since it comes from a muscle that doesn’t work much, it also doesn’t have that robust, beefy taste. If you’re after a rich, beefy taste, the tenderloin steak may disappoint you, especially considering its high price. But if you value tenderness most, you’ll appreciate this cut.
Give tenderloin steak a try to see if its subtle taste appeals to you. You can also boost its flavor by wrapping it in bacon or serving it with a creamy sauce or compound butter and enjoy its tender texture with a burst of extra flavor.
How Much Does a Typical Tenderloin Steak Weigh, and How Long Is It?
A typical tenderloin steak weighs between 4 and 16 ounces (113 to 450 grams) and measures about 2.5 to 4 inches (6 to 10 cm) in length. Of course, the exact size can vary depending on the cut, thickness, and where it comes from on the beef.
What is The Average Thickness of Tenderloin Steak?
The average thickness of tenderloin steak is about 2 inches (5 cm). Of course, it depends on the butcher – sometimes, you might find cuts just over an inch thick (around 2.5 cm) or even as thick as 3 inches (8 cm). In my opinion, the ideal thickness for filet mignon is between 2 and 2.5 inches (5 to 6 cm).
Is Filet Mignon (Tenderloin Steak) Expensive?
Yes, filet mignon (tenderloin steak) is expensive. Its high price mainly comes from limited supply and strong demand. There is relatively little filet mignon available per cow compared to other cuts, and people are willing to pay extra for its amazing tenderness. That’s why it ranks as the most expensive type of steak.
What Are the Best Methods for Cooking Tenderloin Steak?
Tenderloin steak (Filet mignon) has less fat, so it cooks faster than most steaks and can dry out easily if you’re not careful. To keep it juicy and tender, it’s best to cook it no more than medium-rare so that the inside stays moist and flavorful. Overcooking will make it tough and extremely dry, so monitor its internal temperature closely.
Here are the best cooking methods for tenderloin steak (filet mignon):
- Sous Vide: Cooking filet mignon sous vide is the easiest and most foolproof method to cook it evenly – from edge to edge without that thick gray band. Simply cook the steak in a water bath until it reaches your desired doneness, let it rest a bit, then give it a quick sear over high heat to create a delicious crust. It’s an ideal method for anyone who worries about overcooking their steak.
- Grilling: Grilling is an excellent method for cooking filet mignon. It adds a smoky flavor while creating a perfect crust. For a thick cut like this, start with direct heat to get a good crust, then move the steak to indirect heat so the inside cooks slowly to the perfect internal temperature. This method helps you avoid overcooking your steak.
- Pan Searing Only: Pan searing is the fastest way to cook filet mignon, but it requires practice because you can easily overcook it on your first try. Sear the steak in a hot pan and remove it early – its internal temperature can rise by 25–30°F (14–17°C) after you take it off the heat, so aim to remove it when it’s at least 20°F (11°C) below your target temperature.
- Pan-Searing and Oven Finishing: This is one of the best ways to cook filet mignon, especially if you’re worried about overcooking. It takes a bit more time, but you’ll end up with a steak that’s evenly cooked inside and has a great crust on the outside. First, pan-sear the steak to create a flavorful crust, then transfer it to a preheated oven to finish cooking at a lower temperature.
- Reverse Searing: Reverse searing is one of the simplest and most foolproof ways to cook a steak. You don’t need fancy gadgets like a sous vide; you can easily do it on a grill or with a pan and oven at home. Start by cooking the steak at a low temperature to ensure even cooking. Remove it from the heat when it gets close to your target temperature, and let it rest. Then, sear it over high heat (30 to 45 seconds per side) to develop a great crust. This method works best for thicker cuts and is ideal for those who worry about overcooking their steak with traditional pan-searing or grilling.
Is Beef Tenderloin The Same as Filet Mignon?
Technically, beef tenderloin and filet mignon aren’t the same thing. Every filet mignon comes from the beef tenderloin, but not every part of the tenderloin qualifies as filet mignon.
The tenderloin is a long, lean muscle that you can cook whole as a roast or break down into different parts. From the whole beef tenderloin, you can get cuts such as the side chain (side muscle), the tail, the center-cut tenderloin roast (chateaubriand roast), tenderloin steaks (filet mignon), a couple of medallions (referred to as petite tenderloin), and the short-end of the tenderloin, which you can cut into fillets and medallions. The filet mignon comes from the central part of the beef tenderloin, specifically from the center-cut tenderloin roast. Thus, while the filet mignon comes from beef tenderloin, not all tenderloin cuts are filet mignon – it’s wrong to say they are the same.