Filet mignon vs. sirloin. What’s your favorite? Both steaks are two of the most popular choices. Each offers unique characteristics that appeal to different people, and the favorite often comes down to personal preference. This post will break down everything you need to know.
Filet Mignon vs. Sirloin Steak. Where Does Each Cut Come From?
Filet Mignon
Filet mignon, also known as a beef tenderloin steak, is the king of steaks to many steak enthusiasts. The tenderloin is by far the most tender cut of beef. It is known for its soft, buttery, tender, melt-in-your mouth texture. It is low in fat, which means it has a very mild flavor.
Filet mignon steaks are cut from the Loin Primal Cut (and Short Loin Subprimal Cut), and more specifically from the tenderloin, a long narrow muscle that runs along the spine of the cow. Because this muscle gets very little exercise and is not weight-bearing, it produces exceptionally soft and buttery meat. It makes the filet mignon a favorite for those who prefer a melt-in-your-mouth texture. The Loin Primal Cut is home to some of the most tender and best cuts of steak such as the Tenderloin, New York Strip Steak, T-Bone Steak and Porterhouse Steak.
Sirloin Steak
The sirloin is one of the most well-known cuts of beef. You can generally find a sirloin steak on a steakhouse menu, and it will be at a lower price point than a filet mignon. Sirloin comes from the sirloin subprimal, which is the large primal section of beef in the hip section of the animal, just ahead of the rump. This primal cut is generally divided up into two sections:
- Top Sirloin: A more tender and higher-quality cut often used for grilling
- Bottom Sirloin: Slightly tougher and typically used for roasts or ground beef.
Key Differences Between Filet Mignon and Sirloin Steak
Several factors distinguish these two popular cuts:
Size and Appearance
• Filet Mignon: Small, thick medallions, usually 1 to 2 inches thick and 2 to 3 inches in diameter. Its compact size makes for an elegant presentation, but it may not satisfy a large appetite.
• Sirloin Steak: Larger and flatter, often cut into portions weighing 8 ounces or more, with a more irregular shape and a visible fat cap along one side.
Taste and Flavor
- Filet Mignon: Compared to other cuts, it has a mild beefy flavor, which is why it is often paired with sauces, wrapped in bacon, or basted with butter. It is one of the leanest cuts of beef, and fat equals flavor in beef. Although it’s very tender, it has less marbling (intramuscular fat) than other cuts. Since it has minimal fat, it’s often appealing to those seeking a lean protein source. But this can also be a con since it can sometimes be less juicy unless its cooked properly.
- Sirloin Steak: The Sirloin Steak has more marbling than the filet mignon. This marbling gives it a very beefy flavor, which makes it one of the best steaks for steak lovers that want taste over tenderness.
Texture
- Filet Mignon: Exceptionally tender, cutting easily with minimal effort. teak lovers often consider it the king of steaks due to its tenderness.
- Sirloin Steak: Firm yet tender when cooked correctly, offering a satisfying chew without being tough.
Cut Location
- Filet Mignon: Sourced from the tenderloin, running along the spine, a muscle that does minimal work.
- Sirloin Steak: Taken from the rear back portion of the animal, specifically the area before the round, which is more exercised.
Price
- Filet Mignon: Premium pricing due to its tenderness and limited availability. Prices can range significantly higher per pound compared to other cuts.
- Sirloin Steak: More economical, offering a balance between quality and cost, making it accessible for regular meals.
Cooking Methods and Preparation
Filet Mignon: Due to its low-fat content, filet mignon should be cooked carefully to avoid drying out this tender steak. The best cooking methods are pan-searing and finishing in the oven, reverse-searing, or grilling. Don’t be afraid of using additional fat (like butter or bacon) when cooking this cut of meat!
Sirloin: The sirloin is more versatile than the filet mignon. The best cooking methods are grilling, pan-searing, or broiling.
Comparison to Other Steaks
When considering whether you prefer filet mignon vs sirloin, it also helps to see how they compare to other popular, yet different cuts of steak. Perhaps you may even prefer one of these other steaks better than filet or sirloin!
Top Sirloin Steak: The Top Sirloin and Sirloin are two cuts of meat that are easily confused. They are both cuts of beef known for their flavor and tenderness, yet they differ in their specific qualities. Top sirloin typically contains a bit more marbling compared to regular Sirloin, which enhances its juiciness, and regular sirloin is slightly leaner. Both cuts offer a hearty beef flavor, but Top Sirloin offers a slightly richer taste due to the extra marbling.
Ribeye Steak: Known as the most juicy and flavorful of all steaks, Ribeye Steaks get their amazing flavor from the fat marbling, which you will see in the streaks of fat that run throughout the cut. Rib eye steaks are also known as a Delmonico Steak and Scotch Fillet. The Ribeye can be found as a boneless steak or bone-in steak. Bone-in ribeye steak are often called Cowboy Steaks.
Strip Steak: A strip steak goes by many names including New York Strip Steaks, Kansas City Strip, Top Sirloin, Top Loin, Club Steak, and Shell Steak. This cut of steak has a beefy, rich flavor. The texture has a fine, tight grain that makes them moderately tender.
T-Bone Steak: The T-bone is a combination of two steaks – tenderloin and strip. That means with this amazing two-fer steak, you get the tender texture of a buttery tenderloin fillet steak on one side of the T-shaped bone, and a beefy strip steak on the other side.
Flank Steak: The Flank Steak is very distinct because of grains that run the length of the cut. It comes from the belly muscle of the flank primal cut on a cow. A flank steak is a tougher cut, but full of flavor because it’s full of connective tissue.
Skirt Steak: The Skirt Steak is a long, thin piece of meat that has visible muscle fibers running along the steak’s width. The Skirt steak is a thin, flavorful cut located in the diaphragm area of the cow, while the flank is located directly under the cow’s loin.
Conclusion: Which Steak Is Best?
So, who do you think wins the Filet Mignon vs. Sirloin debate? For us, the “best” steak depends on individual preferences.
Choose Filet Mignon if you have a large budget and you prioritize having a tender steak. Choose Sirloin Steak if affordability is important, and you prefer a robust, beefy flavor for your steak with a little bit more chew.
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We're Matt & Jessica, fifth-generation cattle farmers & the owners of Clover Meadows Beef. Good food starts with knowing where it comes from. On our blog, you'll find easy beef recipes, cooking tips, stories of how we raise our cattle, and how to buy farm-fresh beef locally. Our goal is to make cooking beef easy so you feel confident cooking any cut of beef in your home kitchen.