Is Beef Tenderloin the Same as Filet Mignon? Your Easy Guide
All Filet Mignon is tenderloin, but not all tenderloin is filet mignon
If you’ve ever stood outside at night gazing at the moon and stars and wondered “Is beef tenderloin the same as filet mignon?”, then you are not alone. It has mesmerized mankind and ancient philosophers for centuries. Ha!
They look similar, cook beautifully and both come from the same part of the beef cattle.
So… are they the same?
Not quite — but they are closely related. Let’s break it down in a simple way so you can confidently choose the right cut for your next extra special, grass-fed beef dinner.
Quick Tip and Shortcut
“Every filet mignon is part of the tenderloin, but not all tenderloins are filet mignons. ”
Quick Answer
Filet Mignon is part of the Tenderloin.
A small section of the tenderloin, located near the short loin, is called the filet mignon.
Try to envision the beef tenderloin as a long, lean muscle that runs near the backbone of the beef cattle. This entire muscle is incredibly tender — hence the name.
What is Beef Tenderloin?
The beef tenderloin is prized for its buttery texture. It’s a whole muscle that you can roast in one piece or slice into steaks. Because cows don’t use this muscle much, it stays soft and tender — especially in grass-fed beef, which tends to be leaner and more flavorful anyway.
You can buy trimmed (ready to slice and cook) or untrimmed (with fat and silver muscle membrane still on). Trimmed versions are more convenient but usually cost a bit more per pound.
Tenderloin is perfect for:
Elegant roasts
Home-cut steaks
Beef Wellington
Slicing into medallions or tenderloin filets
What is Filet Mignon?
Filet mignon is the crème de la crème of steak cuts. It comes from the narrow end of the tenderloin and is known for its melt-in-your-mouth texture. Because it’s such a small portion of the tenderloin, it’s also one of the rarest and priciest cuts.
With grass-fed filet mignon, you get a naturally lean, nutrient-dense steak. While some grass-fed beef may not have the heavy marbling of grain-fed varieties, it shines with a cleaner, bolder beef flavor with better nutritional value.
Best ways to enjoy filet mignon:
Cast iron seared and oven-finished
Grilled over medium heat
Wrapped in bacon
Served with herb butter or red wine sauce
Filet Mignon vs. Tenderloin: Which One Should You Choose?
It depends on your goals! Here’s a quick cheat sheet.
Tenderloin
Best For: Roasting, slicing steaks
Why You’ll Love It: Great for feeding a crowd, still super tender.
Filet Mignon
Best For: Special occasions, “date night”
Why You’ll Love It: Ultra tender, upscale steakhouse quality, best-of-the-best
If you want the tenderness of filet mignon without the price tag, buying a whole grass-fed tenderloin and by slicing it yourself can save money and give you more meal flexibility.
Can You Use Either in Beef Wellington?
Absolutely. While filet mignon is the classic choice for Beef Wellington (thanks to its uniform size and tenderness), a well-cut portion of beef tenderloin works just as well — especially if it’s grass-fed for extra flavor.
What About Nutrition?
Both filet mignon and tenderloin are lean cuts of beef — even more so if you’re buying 100% grass-fed beef. They’re both packed with protein, iron and B vitamins, and a typical 3-ounce serving of tenderloin has around 275 calories and 20 grams of protein.
Filet mignon is slightly leaner still, with about 225 calories and 22 grams of protein per serving — making it a great option if you're watching your fat intake but still want that luxurious steak experience.
Final Thoughts
So, is beef tenderloin the same as filet mignon? Not exactly — but they’re closely connected.
Think of filet mignon as the VIP section of the tenderloin. Whether you choose a whole grass-fed tenderloin for roasting and slicing or splurge on a few filets for a special night, you’re in for a tender, delicious experience.
Want to make the most of your grass-fed beef?
Keep it simple, don’t overcook it and pair it with ingredients that enhance its natural flavor.
