When it comes to premium cuts of beef, two names often dominate high-end restaurant menus and gourmet kitchen conversations: fillet steak and tenderloin. If you’ve ever wondered whether these two are the same or just soundalikes from the butcher’s lexicon, you’re not alone. The terms are often used interchangeably — sometimes correctly, sometimes confusingly — causing a stir in home kitchens and steakhouse debates. So, is fillet steak the same as tenderloin? Let’s dive deep into the anatomy of the cow, explore culinary traditions, and clarify the distinctions and connections between these two luxurious cuts.
Understanding the Basics: What is Tenderloin?
Anatomy of the Tenderloin Cut
The tenderloin is a long, slender muscle located along the spine of the cow, underneath the ribs and backbone. It is technically known as the psoas major muscle and runs from the hip to the lower rib cage. Because this muscle does very little work during the life of the animal, it remains exceptionally tender, making it one of the most prized pieces of meat in beef butchery.
The tenderloin is not a steak itself, but rather a primal cut — a large section of meat from which multiple individual steaks and roasts are carved. It’s found within the short loin and sirloin sections of the animal, specifically on the interior side beneath the ribs.
Why Is the Tenderloin So Tender?
Unlike muscles in the legs or shoulders, which are used frequently for movement, the tenderloin bears almost no weight and experiences minimal exertion. This lack of use results in:
- Low connective tissue development
- Fine muscle fibers
- Minimal marbling (intramuscular fat), contributing to a lean texture
Because of its tenderness, the tenderloin is often considered the most delicate of beef cuts, ideal for those who prefer texture over intense beefy flavor.
Fillet Steak: The Gourmet Transformation
What Exactly is a Fillet Steak?
The term fillet steak can be a bit of a misnomer because it’s used differently across regions. In British English, fillet steak refers to a steak cut from the beef tenderloin. In fact, in the UK and several Commonwealth countries, “fillet” and “tenderloin” are effectively synonyms when discussing beef.
However, in American English, the term “fillet” is more commonly used in reference to fish, such as “chicken-fried fish fillet” or “tilapia fillet.” For beef, Americans typically say “filet mignon” or “beef tenderloin” instead of “fillet steak.”
Thus, fillet steak and tenderloin are essentially the same piece of meat, but the terminology varies geographically.
Filet Mignon vs. Fillet Steak: What’s in a Name?
Filet mignon is a specific portion of the tenderloin — the center-cut section of the beef tenderloin, renowned for its buttery tenderness and premium status. In French, filet means “thick slice” or “strip,” and mignon means “cute” or “dainty,” highlighting its delicate nature. So, every filet mignon is a fillet steak, but not every fillet steak is necessarily a filet mignon.
To clarify:
- Tenderloin = Entire primal cut (a long muscle)
- Fillet steak = Individual steaks cut from the tenderloin
- Filet mignon = Center-cut portion of fillet steak, usually the most expensive and sought-after
Regional Differences in Terminology
United Kingdom and Europe: “Fillet Steak” Reigns
In British butchery, when a steaks section is removed from the beef tenderloin, it’s referred to as a fillet steak. For example, you’ll commonly see “Fillet Steak, 8oz” on UK restaurant menus. The term is straightforward and widely understood across households and restaurants.
European countries like France and Italy similarly refer to meat cuts from this area as filet (French) or filetto (Italian), and they treat it as the pinnacle of beef luxury.
United States: The Filet Mignon Tradition
In the U.S., chefs and butchers prefer the term filet mignon for the high-end, round steaks cut from the tenderloin. The word “fillet” is less frequently used in American beef contexts and is typically expected with fish (e.g., salmon fillet). If you ask for “fillet steak” in an American butcher shop, you might get a puzzled look — but request a “filet,” and you’ll be handed slices of tenderloin.
Global Confusion: A Matter of Language
This terminology clash often baffles travelers and food enthusiasts. A British man ordering a pork fillet in a U.S. diner might not realize that the waitress is thinking of fish. Similarly, Americans abroad may struggle to locate “filet mignon” when menus simply list “fillet steak.” This underscores the importance of understanding regional culinary language, especially when shopping or dining internationally.
How Tenderloin and Fillet Steak Are Prepared
Common Cooking Methods
Because both tenderloin and fillet steak are exceptionally tender and relatively lean, they respond best to quick, high-heat cooking methods such as:
- Searing in a skillet
- Grilling over direct flame
- Broiling
These methods allow the meat to develop a flavorful crust while preserving its tender, melt-in-the-mouth interior. Due to the minimal marbling, fillet steaks cook faster than fattier cuts like ribeye or strip steak and are best served between rare and medium to avoid drying out.
Classic Preparations Around the World
Beef Wellington:
One of the most iconic uses of tenderloin is in Beef Wellington, a luxurious dish where a whole center-cut filet is seared, coated in mushroom duxelles, wrapped in puff pastry, and baked. This dish showcases the fillet’s mild flavor and delicate texture.
Tournedos Rossini:
A French classic where individual fillet steaks (tournedos) are topped with seared foie gras and served with a rich demi-glace. This preparation highlights how tenderloin pairs beautifully with intense, buttery accompaniments.
Chateaubriand:
A large cut of the thicker end of the tenderloin, roasted and served family-style. Often used for romantic dinners or special occasions, this cut is a testament to the tenderloin’s elegance.
Comparing Fillet Steak and Tenderloin: Key Differences and Similarities
Though often used interchangeably, there are subtle distinctions worth noting. The table below outlines key comparison points:
| Flat Iron Steak | Cut from the shoulder; well-marbled, tender, and more affordable |
| Top Sirloin Cap (Coulotte) | Juicy, flavorful, and tender when sliced thin |
| Tri-Tip | A flavorful cut from the bottom sirloin, excellent for grilling |
| Striploin (New York Strip) | Slightly firmer but with more beefy flavor and moderate cost |
While none replicate the buttery texture of tenderloin exactly, they offer excellent value.
Conclusion: Are Fillet Steak and Tenderloin the Same?
After dissecting the terminology, geography, cut classification, and culinary applications, the answer is clear: Yes, fillet steak and tenderloin are the same cut of beef. The difference lies primarily in language, region, and how the meat is prepared or sold.
- In the UK and Europe, “fillet steak” is the standard term for tenderloin steaks.
- In the U.S., we call them “filet mignon” or refer to the whole piece as “beef tenderloin.”
- Anatomically and gastronomically, they are identical.
So, whether you’re ordering a juicy fillet steak in London or a tender filet mignon à la béarnaise in Manhattan, you’re indulging in one of the sweetest, most tender experiences beef has to offer. Understanding these labels not only helps you make smarter purchases at the butcher but also enriches your appreciation of global culinary traditions.
The next time you’re faced with a menu dilemma or a labeling confusion in the meat aisle, remember: fillet is tenderloin, and tenderloin is fillet — just dressed in different dialects.
Is fillet steak the same as tenderloin?
Fillet steak and tenderloin are closely related but not exactly the same. The term “tenderloin” refers to the entire cut of beef—a long, cylindrical muscle located along the spine, underneath the ribs and the sirloin. It is one of the most tender parts of the cow because it does minimal work during the animal’s life. “Fillet steak,” on the other hand, describes individual steaks that are sliced from the tenderloin. So, while the fillet steak comes from the tenderloin, it is only a portion of the larger primal cut.
Different regions use these terms with slight variations. In the United States, “filet mignon” typically refers to a small, thick steak cut from the smaller end of the tenderloin. In the UK and many Commonwealth countries, this same cut is commonly called “fillet steak.” Therefore, while all fillet steaks are from the tenderloin, not all tenderloin is presented as a fillet steak. The distinction lies primarily in how the meat is portioned and prepared for cooking.
Where exactly is the tenderloin located on a cow?
The tenderloin is located along the inside of the short loin and sirloin sections of the cow, nestled beneath the ribs and along the backbone. This muscle runs from the hip toward the rib cage and is technically part of the psoas major muscle group. Its protected position—away from weight-bearing areas—means it undergoes very little movement, which is why it remains exceptionally tender compared to other cuts.
Due to its deep internal location, the tenderloin is not visible from the outside of the carcass and must be carefully extracted during butchering. In primals like the short loin, the tenderloin lies close to the T-bone and porterhouse steaks but is separated and removed by skilled butchers. Because it is relatively small and delicate, the tenderloin is considered a premium cut and is prized in high-end culinary applications across the world.
Why is tenderloin considered the most tender cut of beef?
The tenderness of the beef tenderloin is due to its anatomical position and function—or lack thereof—in the animal. Located along the spine, the tenderloin is composed of muscles that do very little mechanical work during the cow’s life. Since this muscle isn’t used for support or movement, the fibers remain soft and fine, resulting in meat that is exceptionally tender when cooked.
In addition to minimal use, the tenderloin has very little connective tissue and marbling compared to cuts from the shoulder or leg. While fatty marbling can enhance flavor, it’s the absence of tough collagen and muscle strain that gives the tenderloin its velvety texture. This makes it ideal for quick cooking methods like searing or grilling, as it doesn’t require long cooking times to break down fibers, unlike tougher cuts such as chuck or round.
What is the difference between filet mignon and fillet steak?
Filet mignon and fillet steak essentially refer to the same type of cut but vary by regional terminology and usage. In American butcher parlance, “filet mignon” specifically denotes a round, medallion-shaped steak cut from the smaller, tapered end of the tenderloin. It is typically 1 to 2 inches thick and renowned for its tenderness and delicate flavor. This term is French in origin, meaning “cute filet” or “dainty filet,” originally highlighting its refined nature.
Outside of the U.S., especially in the UK, Australia, and other countries, the same cut is generally referred to as “fillet steak.” However, “fillet steak” can also describe any steak sliced from the length of the tenderloin, not just the smaller end. Therefore, filet mignon is a type of fillet steak, but not all fillet steaks are labeled filet mignon. The distinction is largely linguistic and depends on culinary and regional conventions.
How should fillet steak or tenderloin be cooked for best results?
The best cooking methods for fillet steak or tenderloin capitalize on its natural tenderness and mild flavor. High-heat techniques such as grilling, pan-searing, or broiling are ideal, as they quickly create a flavorful crust while preserving a juicy, tender interior. For a classic preparation, searing the steak in a hot skillet with butter, garlic, and herbs, then finishing in the oven, ensures even cooking and a delicious exterior without overcooking the delicate meat.
Because tenderloin has low fat content, it can dry out easily if overcooked. Cooking to medium-rare (130–135°F internal temperature) or medium (140°F) is recommended to maintain its optimal texture. Some chefs also wrap fillet steaks in bacon to add flavor and moisture during cooking. Resting the meat for 5 to 10 minutes after cooking allows juices to redistribute, resulting in a more succulent bite.
Can you buy whole tenderloin and cut your own fillet steaks?
Yes, it is entirely possible to purchase a whole beef tenderloin and cut your own fillet steaks, which can be more economical than buying pre-cut steaks. A full tenderloin typically weighs between 4 to 6 pounds and includes the head (thicker end), body, and tail (tapered end). Before slicing, the tenderloin must be trimmed of silver skin, excess fat, and connective tissue to ensure uniform tenderness and better presentation.
Cutting your own steaks allows for custom thickness and portion control. Most fillet steaks are cut between 1.5 to 2 inches thick, but preferences vary. The thicker end can yield larger steaks suitable for sharing or roasting whole—such as beef Wellington—while the thinner end can be sliced into filet mignon portions. While butchering requires a sharp knife and steady hand, many home cooks find trimming and portioning a whole tenderloin to be a rewarding culinary experience.
Why is fillet steak or tenderloin more expensive than other cuts?
Fillet steak and tenderloin are more expensive primarily because of their exceptional tenderness and limited availability. The tenderloin is a small muscle—each cow yields only about 2 to 3 pounds of usable tenderloin—making it a scarce and highly sought-after cut. This low yield, combined with high consumer demand for premium, tender meat, drives up the price significantly compared to more abundant cuts like chuck or round.
In addition to scarcity, the labor involved in preparing the tenderloin adds to its cost. Skilled butchers must carefully extract, trim, and tie the tenderloin, a delicate process that increases production time. Further, because the cut is associated with fine dining and luxury dishes like filet mignon and beef Wellington, its premium status is reinforced in markets and restaurants. These factors—rarity, labor, and reputation—collectively justify the higher price tag on fillet steaks and whole tenderloins.