Quick Answer
Yes, a beef tenderloin and a filet mignon are essentially the same cut of meat. They both come from the tenderloin of a cow, which is a muscle that sits inside the carcass, running from the short loin up to the pelvis. The tenderloin is one of the most tender cuts of beef because this muscle does little work, making the meat incredibly soft and buttery.
What is a Beef Tenderloin?
A beef tenderloin refers to the whole tenderloin muscle after it has been removed from the carcass. This is the longest, thickest portion of the tenderloin and is sometimes called a full tenderloin or a whole tenderloin roast.
Where the Tenderloin is Located
The tenderloin muscle runs along the spine of the cow inside the abdominal cavity. It sits beneath the ribs, extending from the short loin back into the pelvic region. This location protects it from much movement or use, keeping the muscle tender.
Size and Shape
A full tenderloin roast is roughly 2-4 pounds and 12-24 inches long when trimmed. It has an oblong, tapered shape with a thicker “head” end that tapers down to a thinner “tail” end. The tenderloin is covered by a tougher chain of connective tissue called the paddywhack, which is usually removed before cooking.
Advantages of Cooking a Full Tenderloin
Cooking a whole tenderloin roast allows you to take advantage of the different textures and doneness levels along the length of the muscle. The center can be cooked to a perfect medium-rare while the tapered ends can cook to medium or medium well since they will cook faster.
Common Ways to Cook Tenderloin
Popular cooking methods for full beef tenderloin roasts include:
- Roasting in the oven
- Grilling or smoking whole
- Slicing into steaks for pan searing or grilling
A full tenderloin can also be cut into smaller roasts for individual servings. The center cut is ideal for serving 2-4 people.
What is Filet Mignon?
A filet mignon is a steak cut from the beef tenderloin. It is a portion of the full tenderloin muscle, usually cut from the thick end closest to the ribs.
Cut Location
Filet mignon steaks come from the head or center of the whole tenderloin muscle. This area has the most uniform thickness and shape for portioning into steaks.
Size and Shape
Filet mignon steaks are cut 1.5-3 inches thick and 4-8 ounces in portion size on average. They have a short cylindrical shape with rounded edges.
Advantages of Filet Steak
The filet mignon offers a few advantages over other tenderloin cuts:
- Uniform shape for even cooking
- Thicker cut provides juicy center
- Individually portioned steak
- No connective tissue so very tender
Common Cooking Methods
Filet mignon steaks are best cooked using dry heat methods like:
- Pan searing
- Brose grilling
- Roasting
This allows the exterior to develop flavor while keeping the inside red and juicy.
Comparing Beef Tenderloin and Filet Mignon
While a full tenderloin roast and a filet mignon come from the same muscle, there are a few differences:
Cut Size and Shape
| Beef Tenderloin | Filet Mignon |
|---|---|
| 2-4 lbs, up to 24 inches long | 4-8 oz, 1.5-3 inches thick |
| Oblong, tapered shape | Short cylindrical shape |
A full tenderloin is much larger with a taper while filets are portions in uniform steaks.
Cooking Methods
| Beef Tenderloin | Filet Mignon |
|---|---|
| Oven roasting | Pan searing or grilling |
| Grilling or smoking whole | Broiling |
| Cutting into individual steaks | Roasting |
Tenderloin can be cooked whole or portioned but filets are usually cooked individually. Both can utilize high heat fast cooking.
Doneness Range
| Beef Tenderloin | Filet Mignon |
|---|---|
| Center can be medium-rare, ends well done | Served medium-rare to medium |
The tapered shape of a full tenderloin allows for more variation in doneness when cooking whole. Filets are usually served at a uniform doneness.
Advantages
| Beef Tenderloin | Filet Mignon |
|---|---|
| Can serve large gatherings | Individual portion size |
| Varied textures and doneness | Uniform shape for cooking |
| Economical for large roasts | No waste from small steak |
A whole tenderloin offers flexibility while filets have convenience and consistency.
Conclusion
Beef tenderloin and filet mignon come from the exact same part of the cow – the whole tenderloin muscle. A tenderloin roast is the entire intact muscle while a filet mignon is a portioned steak cut from the tenderloin. While they have slight differences in size, shape, cooking methods and doneness, they share the same tender texture and mild flavor that makes this primal cut so coveted. A whole beef tenderloin offers flexibility for serving while a filet mignon is convenient for individual portions.