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: