What is the difference between tenderloin and sirloin

Or, make grilled filet mignon if you love the flavors of the grill. Remember, though, that this meat is thick, so any cooking method you choose is one you might need to experiment with. The art of cooking filet mignon relies on using both direct and indirect heat. Then, move it to indirect heat your cast iron pan can go right in the oven to finish, or move the steak to a side with less heat on the grill until it meets the internal temperature for medium rare.

We love enjoying filet mignon with garlic herb butter drizzled on top or served on the side for dipping. Or, add a small slice of butter on the top of your steak for a subtle, savory addition. Any steak is better with aging to give it the beef flavor you love. While the gorgeous red hue of brand-new beef is appealing to the eye, you will probably be a little disappointed by its flavor. And, aged beef gets more tender as it ages, which is exactly what you want for steak.

This holds true for tenderloin and filet mignon. Both cuts of meat are excellent agers, becoming more tender and flavorful as they age. At Chicago Steak Company, we have both wet-aged and dry-aged filet mignon.

Both processes allow muscle fibers to break down over time to keep the meat tender, which also enhances its flavor in the process. Beef Wellington is one of the most prized dishes in the steak world.

The Wellington gets baked until the dough is cooked through and golden brown, giving you a crisp, savory way to enjoy steak. But is filet mignon or beef tenderloin better for beef wellington recipes? Honestly, either one will do. But a sliced tenderloin works wonders for this dish, too. Although nothing truly matches tenderloin and filet mignon, some steaks are just as loved and not quite as pricey. In fact, you can buy a T-bone or porterhouse steak that includes the filet portion of the tenderloin for cheaper than you can usually buy tenderloin or filet mignon on their own.

You can also try ribeye , which is a pricier cut, but still falls below the tenderloin and filet mignon. The meat cut is super tender and needs marbling to improve the taste and flavors. It implies that the beef cut lacks great flavors. Filet mignon is healthier. The meat cut has little amount of fat when compared to sirloin. It reduces the chances of cholesterol buildup in the body. Filet mignon is the end portion of tenderloin and it is also known as tenderloin.

This is an issue that results in confusion among steak-lovers. Both tenderloin and filet mignon are expensive beef cuts in high-end restaurants. The most exciting thing is that lean muscle is tender and contains a small amount of fat content. T-bone steaks with larger pieces of Fillet are cut from the end of the short loin and are called Porterhouse steaks.

A tasty economical cut of beef from the breast area of the cow. Similar to Shank, Skirt and Flank in tenderness and recommended to slow cook to get the most tenderness.

This steak is marbled and succulent. A tasty steak taken from the abdominal muscles of the cow. Occasionally called Bavette in the UK. Very similar to skirt steak, this steak is usually more tasty than tender.

Taken from the leg of the cow, Shank is lean but very tough and would make poor steak. Instead cuts of shank should be ground or slow cooked to be as tender as possible. A tasty steak taken from the belly of the cow, just below the ribs. Because of this, filet mignon is usually lightly seasoned and not marinated. Instead, it will be paired with sides and accouterments that may feature a nice sauce and a good range of additional flavors, but the filet mignon is always the star and centerpiece of the dish.

The downside to filet mignon is that it comes from a very small section of the cow. That means there is less of it, and that scarcity drives the price up considerably. Per pound, filet mignon is typically the most expensive cut of meat you can find. The truth is that there is no single best cut of steak.

Each has its place, and each satisfies different cravings. Filet mignon is often thought of as a special treat. Meanwhile, top sirloin is a reliable cut that can be cooked in so many ways that it never gets dull or repetitive. If we can be so bold, we might suggest that you eat both maybe not in the same sitting. Try all of the cuts of steak and find what you like best. Contact Us S.