The Lowdown on Tenderloin vs. Filet Mignon

Let's clear up the confusion once and for all: Every filet mignon is beef tenderloin, but not every piece of beef tenderloin is a filet mignon.

If you are standing at the meat counter feeling like you're looking at a "six of one, half a dozen of the other" situation, take a breath. Here is the breakdown of what you're actually buying and how to make sure you aren't overpaying for the wrong cut.

The Anatomy

Think of the beef tenderloin as the whole muscle. It is a long, lean, pencil-shaped muscle that sits tucked against the backbone. Because this muscle doesn't do much heavy lifting or weight-bearing, it stays incredibly soft, making our creekreserve Filet Mignon one of the most prized cuts we offer.

The filet mignon is a specific steak cut from the very tapered, narrow end of that tenderloin. In French, filet means thread or strip, and mignon means small or dainty. It is the "prize" cut of the whole muscle.

How to Tell the Difference

When you see these in the case, look at the shape and the price tag:

The Whole Tenderloin: This is the full roast. It's large, uneven in thickness, and usually requires some "silver skin" removal and trimming before it's ready for the oven. It is the best value if you're feeding a crowd, our Dry Aged Whole Tenderloin Roast is perfect for exactly this.

The Filet Mignon: These are the individual, circular steaks. They are uniform, thick-cut, and lean. Because the butcher did the work of trimming the waste and selecting the best section, you'll pay a premium per pound.

The Flavor Trade-Off

Because tenderloin is so lean, it lacks the heavy marbling (fat) found in a Ribeye or a New York Strip. It is famous for its "buttery" texture, you can practically cut it with a fork, but it has a milder beef flavor. If you want that rich, punchy steak taste, you have to season it properly or pair it with a high-quality compound butter.

The "Tail" vs. The "Center"

If you buy a "Tenderloin Steak" that isn't labeled as a filet, you might be getting a cut from the thicker end (the head) or the thin end (the tail). These are still delicious, but they won't have that perfect, iconic circular shape that stays uniform while cooking.

Note - don't overcook

Since there is very little fat to protect the meat, tenderloin dries out faster than any other cut. If you take a filet mignon past medium, you are essentially paying top-tier prices for a very expensive piece of shoe leather. Aim for 130°F to 135°F (Medium-Rare) for the best experience.

Louisa's notes:

If you are trying to impress people at a dinner party or celebrating a big win, go for the Filet Mignon. It looks beautiful on the plate and requires zero effort from your guests' knives.

If you are meal prepping or cooking for the family on a Tuesday, buy the Whole Tenderloin. You can roast the center portion whole and use the "extras" and the "tail" for the best beef tips or stir-fry of your life. You get the same elite tenderness without the "boutique" steakhouse markup.

What are you planning to cook this weekend, a full roast or individual steaks?

Tell me more!

XOXO, 

Louisa