Tenderloin Vs. Filet Mignon: What’s the Difference?

Filet mignon and beef tenderloin are two of the most frequently confused meats. Tenderloin and Filet Mignon are sometimes misidentified as the same cut since they both originate in the same part of the animal and share comparable qualities.

What Is Beef Tenderloin?

The tenderloin is from the loin, and the sirloin cuts of meat are located in the rear of the animal. It has less fat than ribeyes and short muscle fibers, making it soft and fork-tender.

Some people may confuse Tenderloin and Filet Mignon because both are found in the Tenderloin. The soft and flavorful Filet Mignon comes from the very tip of the Tenderloin, which is part of the loin region.

It's the tenderest cut of beef and has little fat and a mild flavor. This is why Filet Mignon is considered a special occasion dish best served with elegant sides.

Why is Tenderloin called Filet Mignon?

Are Tenderloin and Filet Mignon the same thing?

The short answer is that Filet Mignon is part of the Tenderloin, but not all Tenderloin is Filet Mignon.

The filet mignon is technically the tip of the tenderloin, though many people just call any good steak cut from the whole tenderloin a “filet”.

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